Origin	China
Brand Name	KH

Jerusalem artichoke and chicory are the best raw material choices to produce inulin since they are easily available, and boast high-content inulin that accounts for 70% of total weight of their tubers and stems. The manufacturing process for inulin is rather similar each other, too.
���Jerusalem artichoke (Helianthus tuberosus Linn.), its underground stem (tuber) contains fructosan, belongs to herbaceous perennid of helianthus of composite family. Its stalk is erective, yellowish, oblate or cuneal (if tuber) and 2-3 meters (10 feet) high with irregular salience, while its leave is oval and green with peaky tip, and produces yellow flowers. Jerusalem artichoke falls into such different breeds as red, white, aubergine and yellow Jerusalem artichoke by tuber’s color. The mature tubers resemble knobby, new
Irish potatoes in appearance and are up to 3 or 4 inches long and half as thick. Several tubers are produced in the ground at the base of the woody, rough-textured stems. Young immature tubers first appear as white, elongated, tender roots. Although a perennial crop by nature, it is grown as an annual.
���Being planted in several places of China, these variants featuring strong adaptability demonstrate prominent resistance against leanness and draught.

���tuberous-rooted perennial ( Helianthus tuberosus Linn) of the family Asteraceae (Aster family), native to North America, where it was early cultivated by the indigenous inhabitants. In this particular case the name Jerusalem is a corruption of girasole [turning toward the sun], the Italian name for sunflower, of which this plant is one species. The edible tubers are somewhat potatolike, but the carbohydrate present is inulin rather than starch, and the flavor resembles that of artichokes. Jerusalem artichoke is more favored as a food plant in Europe (where it was introduced in 1616) and China than in North America, where it is most frequently grown as stock feed. The inulin is valuable also as a source of fructose for diabetics. Since they contain a high content of fructose and low starch, diabetic patients have sought them as a health food; however, this should not be interpreted as a recommendation. Jerusalem artichokes are classified in the division Magnoliophyta, class Magnoliopsida, order Asterales, family Asteraceae.

���According to mensuration, in fresh Jerusalem artichoke tuber, contain the water 79.8%, carbohydrate 16.6%, the 2.8% of ash content and vitamins. In which the 78% of carbohydrate is fructans.
���Insects have not been serious problems, but the potential is greater if large acreages develop. Stalk boring insects have been observed, but have caused limited damage. No insecticides are currently registered for use on the crop.
���Fertility programs similar to that of potatoes are suggested as a starting point for artichokes. In China farms, organic fertilizer may be used during the artichoke growing concerning about the economic fact and costume.

Processing for Inulin

���The tubers of Jerusalem artichoke are typically harvested, sliced and washed. Inulin is then extracted from the tuber by using a hot water diffusion process, then purified and dried. The resulting product has an average degree of polymerization (DP) of 9-11 and a distribution of molecules with chain lengths from 2–60 units. The finished inulin powder typically contains 3-8% sugars represented as glucose, fructose and sucrose. These are native to the tubers of Jerusalem artichoke, they are not added after extraction.