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A carefully selected fresh garlic can be shaped through multiple processes such as cleaning, slicing, blanching, cooling, draining, dehydration, sorting, and packaging.

The dehydration process is the key, "Liu Zhongzhong, the general manager of Shandong Yiside Food Company, emphasized to a reporter from Science and Technology Daily," We will freeze and sublimate vegetables under vacuum by heating or freezing them

Yiside Food is a member of the dehydrated vegetable industry in Linshu, a small town in southeastern Shandong. In the past 35 years, the dehydrated vegetable industry, mainly focused on garlic, has undergone a transformation from a small family workshop to an industrial assembly line here, and has attracted about 30 enterprises to become the forefront of deep processing and refined dehydrated garlic in China. This achievement satisfies Liu Hanzhong, Deputy Director of the Linshu County Agriculture Bureau, who said, "Our dehydrated garlic exports account for 30% of the country's total

However, the achievements already made cannot conceal 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 transformation and upgrading still need to overcome three obstacles: uncontrollable industrial chain sources, lack of alignment between domestic and foreign standards, and increased technological content.

Solving the Embarrassment of "Two Sides Outside"

The "core department" of Iside Food rarely allows outsiders to visit.

In a workshop as clean as a pharmaceutical workshop, workers are fully armed - white coats, masks, dust caps, gloves, and foot covers - all to ensure a "dust-free" production process. 23 years of export experience tell Liu Qizhong, "To produce safe and qualified products, it is necessary to strictly follow the production process and eliminate dust and microbial bacteria

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

18 tons of fresh scallions can produce 1 ton of dehydrated dried scallions, with a total cost of around 27000 yuan per ton calculated based on the general purchase price and processing fee. The processed dried scallions can be sold for 60000 yuan per ton. "Hu Shunkai's account explains why Linshu, which once had more than 40 dehydrated vegetable processing enterprises, has become the" first county for vegetable dehydration in Jiangbei ".

However, for Liu Zhongzhong, the "smile curve" of dehydrated vegetables is not as attractive as the profit margin. The raw materials and finished products are outside, making this county resentful of the reality of "two ends in the outside, big in and big out": Linshu does not produce garlic, and most enterprises can only purchase from outside, with high costs and difficult to guarantee quality; Almost 100% of exports, sometimes encountering the embarrassment of "exporting to domestic sales" after OEM labeling.

Linshu has a team of entrepreneurs with strong processing capabilities, sales channels, and marketing teams, which have developed into an advantageous industry. However, the fact that 'both ends are outside' has to be taken seriously. In Hu Shunkai's view, uncontrollable raw materials may be the 'fatal injury' of Linshu's dehydrated vegetable industry, which focuses on the 'organic brand'.

Win the 'world' on the chain

Xingda Food, born in 1976, was the "first person to eat crabs" in the vegetable processing industry of Linshu.

Similar to Hu Shunkai, Xingda Food has suffered losses in the fierce market competition, but has also developed a "tendon meat": this enterprise has established its own planting base, and an industrial chain connects garlic processing from dehydration and preservation to quick freezing, salting, and deep processing. Lao Hu told reporters that it is through this chain that the company has won a production value of 200 million yuan.

Liu Zhongzhong is well aware that the rule of this industry is' whoever gains the chain gains the world '.

As an agricultural product export, dehydrated vegetables must strictly comply with the requirements of the importing country for indicators such as pesticide residues and heavy metals, and different countries often have different requirements for pesticide residues. Liu has a deep memory: in 2010, vegetables exported from China to Japan were found to exceed pesticide residues by 42 times, and in 2012, Chinese tea was unable to enter Japan due to pesticide residues exceeding standards. This is not that Chinese companies intentionally find it unpleasant, but that our testing standards are outdated. "He mentioned that three years ago, after the promulgation of the" Maximum Residues of Pesticides in Food ", China added more than 1400 testing standards, but there is still a significant gap compared to other developed countries.

Generally speaking, exported vegetables require a 'filing base' and 'traceability', which is equivalent to 'each product has an ID card'. Vegetables grown in which land and processed in which factory are all traceable, which is a mandatory requirement. "After understanding these, Liu Zhongzhong specifically spent several million yuan collaborating with Shandong University to establish a digital and automated information technology center, To achieve full visualization and traceability of each garlic clove. Not only Liu Zhongzhong, but now, fierce competition has led to similar actions by more than 30 enterprises in Linshu.

Exploring the "Wind Tunnel" of Industrial Transformation

There is only a two word gap between losses and profits, innovation, "said Liu Hanzhong, Deputy Director of the Linshu County Agricultural Bureau.

Basil, which exudes a clove like aroma with a slight mint flavor, is widely sought after by Europeans as a medicinal herb. Liu Zhongzhong, who believes in differentiated competition, has identified this market gap and introduced this type of plant, which is heat-resistant but not cold resistant, drought resistant but not waterlogging resistant, and has less strict soil requirements, to China for the first time in recent years. And this decision has also brought high profits to the enterprise.

Liu Hanzhong believes that "market shrinkage, appreciation of the RMB, and decline in product prices are also the quagmire where some of our companies have fallen into losses. However, those like Iside who maintain their competitiveness still have growth, which indicates that we still need to increase our efforts in new product research and development

From the perspective of production technology, a small number of dehydrated vegetable enterprises are still using drying and dehydration technology. "Food processed by heat often has significant color changes, flavor loss, and taste deterioration. In contrast, frozen dehydration technology is more advanced, which can better maintain the original nutrition and taste of vegetables, but also requires greater cost investment

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