Analysis of market status of dehydrated vegetables
With the accelerating pace of people's lives, fresh vegetables can no longer fully meet people's needs, and dehydrated vegetables are beginning to enter more and more modern life. According to the current market situation, Ding can find that the market for dehydrated vegetables has been in short supply.
The processing of fresh vegetables into dehydrated vegetables obviously has the following advantages: First, the water content is low, the storage period can be prolonged, and the storage, transportation, packaging and the like can be reduced; second, the utilization rate of raw materials is high, and the requirements of the dehydrated vegetables on the raw materials are high. Not high, especially for the size and shape of raw materials; third, after processing into dehydrated vegetables, broaden the application range of raw materials for fruits and vegetables. Because of these advantages, dehydrated vegetables are being favored by more and more consumers. In recent years, dehydrated vegetables have been in short supply, especially for some health-care vegetables (such as garlic and onions) and some wild vegetables in mountainous and lake areas (such as bracken, artemisia). At present, dehydrated vegetables have a world export volume of 100,000 tons. Since the export of dehydrated vegetables in China in 1964, especially in the past few years, in the context of opening up to the outside world, it has developed into an annual export of 15,000 tons. A larger commodity of $25 million. At present, China has become a major supplier of garlic, ginger and mushroom products in Western European countries and Japan.
Dehydrated vegetables and food drying equipment
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