Dehydrated vegetables: the upgrading of sunshine industry ne

A piece of carefully selected fresh garlic can be formed by cleaning, slicing, blanching, cooling, draining, dehydration, sorting, packaging and other processes.

 

"Dehydration is the key." "We will freeze, sublimate and dry vegetables in vacuum by heating, drying or freezing," Liu Zhongzhong, general manager of Shandong yiside food company, told Science and technology daily

 

Yiside food is a member of the dehydrated vegetable industry in Linshu, a small town in Southeast Shandong Province. Over the past 35 years, garlic based dehydrated vegetable industry has experienced transformation from small family workshops to industrial assembly lines, and attracted about 30 enterprises to take the lead in deep and refined dehydrated garlic in China. Liu Hanzhong, deputy director of Linshu County Bureau of agriculture, was satisfied with this achievement. "Our export of dehydrated garlic accounts for 30% of the whole country."

 

However, what has been achieved can not hide the shortcomings of the industry. Hu shunkai, deputy general manager of Xingda food, the earliest dehydrated garlic enterprise in Linshu County, told reporters that the dehydrated vegetable industry is a "sunshine industry", but the transformation and upgrading still have to go through three barriers: the uncontrollable source of the industrial chain, the non docking of domestic and foreign standards, and the improvement of technical content.

 

Solving the embarrassment of "two ends out"

 

Eastfood's "core department" is rarely open to outsiders.

 

In a workshop as clean as a pharmaceutical workshop, workers are "fully armed" - white coats, masks, dust caps, gloves, foot covers, all of which are just to ensure the "dust-free" production process. 23 years of export experience tells Liu Zhong, "to produce safe and qualified products, we must strictly enforce the production process and eliminate dust and microorganisms."

 

The "brand new" of the frozen dehydrated vegetable technology, which was born in the "Apollo" aviation program of the United States, is that the dehydrated vegetables almost remove all the water in the food, while retaining 98% of the nutrients in the food. In the era of fast food, this industry is so attractive.

 

"18 tons of fresh onion can produce 1 ton of dehydrated dried onion. According to the general purchase price and processing fee, the total cost per ton is about 27000 yuan, while the processed dried onion can be sold to 60000 yuan per ton." Hu shunkai's account explains why Linshu, which once owned more than 40 dehydrated vegetable processing enterprises, became "the first county of vegetable dehydration in Jiangbei".

 

However, for Liu Zhongzhong, the "smile curve" of dehydrated vegetables is not as good-looking as the profit margin. Raw materials and finished products are out, which makes the county deeply worried about the reality of "two ends are out, big in and big out": Linshu does not produce garlic, and most enterprises can only purchase from other places, with high cost and difficult quality assurance; nearly 100% of the exports are sometimes "exported to the inside" after OEM OEM OEM The embarrassment of "selling".

 

"Linshu has a team of entrepreneurs with strong processing ability, sales channels and marketing team, which has developed into a competitive industry, but" two ends out "has to be paid attention to." In Hu shunkai's view, uncontrollable raw materials may be the "fatal wound" of Linshu dehydrated vegetable industry with "organic brand" as the main brand.

 

 

 

Win the world in the chain

 

Xingda food, born in 1976, is "the first person to eat crabs" in Linshu vegetable processing industry.

 

Similar to Hu shunkai, Xingda food has suffered losses in the market competition, but it has also developed "tendons": this enterprise has established its own planting base and an industrial chain connecting garlic processing from dehydration, preservation to quick freezing, salting, deep processing and other links. Laohu told reporters that relying on this chain, the company has won 200 million yuan of output value.

 

Liu Zhongzhong is well aware that "those who get the chain get the world" is the rule of the industry.

 

"As the export of agricultural products, dehydrated vegetables must strictly comply with the requirements of importing countries for pesticide residues, heavy metals and other indicators, and the requirements of different countries for pesticide residues are often different." Liu has a deep memory: in 2010, China's vegetables exported to Japan were detected to exceed the standard by 42 times, and in 2012, China's tea could not enter Japan because of exceeding the standard. "It's not that Chinese enterprises are deliberately unhappy, it's that our testing standards are out of date." He mentioned that after the promulgation of the maximum residue limits of pesticides in food three years ago, China has increased more than 1400 testing standards, but there is still a big gap compared with other developed countries.

 

"Generally speaking, exported vegetables are required to have" record base "and" traceability ", which is equivalent to" every product has an ID card. ". It is mandatory that vegetables grown in any field and processed in any factory should be traceable. " After understanding these, Liu Zhongzhong has set up a digital and automatic information technology center in cooperation with Shandong University to realize the whole process visualization and traceability of each garlic clove. Not only Liu Zhongzhong, but now more than 30 enterprises in Linshu have taken similar actions due to fierce competition.

 

 

 

Exploring the "outlet" of industrial transformation

 

"There are only two words between loss and profit, innovation." Liu Hanzhong, deputy director of Linshu County Bureau of agriculture, said.

 

Basil, which exudes clove like aroma and slightly peppermint flavor, is widely sought after by Europeans as a medicinal material. Liu Zhongzhong, a believer in differentiated competition, saw this gap in the market. A few years ago, he first introduced this kind of plant, which is heat-resistant, cold resistant, drought resistant, waterlogging resistant, and has no strict requirements on soil into China. And this decision also brought high profit for the enterprise.

 

Liu Hanzhong believes that "the shrinking market, the appreciation of RMB and the decline of product prices are also the quagmire for some of our enterprises to fall into losses. But there is still an increase in the number of companies that maintain their own competitiveness, which shows that we need to strengthen the research and development of new products. "

 

From the perspective of production technology, a small number of dehydrated vegetable enterprises are still using drying dehydration technology. "After hot processing, the color of food often changes greatly, the flavor is lost, and the taste is worse. In contrast, freezing dehydration technology is more advanced, which can better maintain the original nutrition and taste of vegetables, but it also needs more cost investment."

 

"The intensity of industrial transformation needs to be strengthened." Liu Hanzhong said.