This chicken-processing factory northwest of Shanghai, one of China’s largest, employs about 1,500 workers and handles more than 10,000 birds an hour. Operated by CP Group, a Thai conglomerate, the plant supplies fast-food restaurant chains. GRAPHIC: DANIELA SANTAMARINA, NG STAFF
This story appears in the February 2018 issue of National Geographic magazine.
Watching Jiang Wannian and Ping Cuixiang harvest a sixth of an acre of daikon seed in the north-central province of Gansu feels a little like traveling back in time.
In a dry valley ringed by dusky mountains, on a brick-paved lot, Jiang drives a rusted tractor over a hip-deep mound of dried plants.
As they crush down, Ping, Jiang’s wife, plunges a homemade pitchfork into the straw and arranges it for another pass. Eventually Jiang and Ping work side by side, wiry figures with tawny skin. It’s hot, but they are swaddled in clothes to protect themselves from the dust and the sun.
They have handsome faces, taut and lined from years of laboring outdoors, and they turn them skyward as they throw fine chaff up and watch ruddy seed rain down.
This rhythm continues for hours. In a singsong voice Ping encourages the wind, murmuring, “Blow, blow!” Machines can do this work in minutes, but they are too expensive for Jiang and Ping. Instead they still thresh the daikon by hand, just as farmers did centuries ago.
