The processing of sauerkraut not only has huge market demand, but also effectively increases the value of mustard and other plant resources and agricultural products distributed in Hunan, Sichuan, Guangxi, Guizhou and other places. It is an important way to increase the income of farmers in poor areas. Shan Yang suggested that food processing companies that use sauerkraut as raw materials should take warning, move the chain of key food safety prevention forward, implement stricter management on the authenticity and safety of raw materials, and effectively establish strict standards from the source. Traceable and accountable quality and safety system.
The current development trend of pickles in my country is basically to develop and produce low-salt, low-sugar, light and nutritious products that meet the tastes of modern consumers while maintaining the variety and flavor of traditional pickles. According to the needs of consumers, products with different flavors and tastes are formulated to meet the needs of people at different levels. At the same time, the packaging of pickled vegetables is also developing towards diversification, especially in improving the grade of small bag packaging, which can not only maintain the color, aroma and taste of pickled vegetables, but also extend the shelf life to more than half a year without adding any preservatives. .
The industrialization of traditional crafts is not simply amplification of traditional crafts. With the scale-up, the industrial processing of pickled sauerkraut in earth pits needs to solve the problems of mechanized access to and from tanks, clean production, high-salt wastewater treatment and potential food safety risks and other issues. Shan Yang suggested that the scientific and technological community and the industrial community should join hands to jointly promote the sauerkraut industry to better move towards modern processing.
With the improvement of living standards, the per capita consumption of condiments in Chinese households is also gradually increasing. People are constantly innovating the types of staple foods and dishes, which is mainly reflected in the selection and use of condiments. . According to statistics from the China Condiments Association, the total output of condiments in my country has exceeded 10 million tons, of which the total output of pickles has exceeded 3 million tons, becoming a new economic growth point in the food industry. It is not difficult to find from the statistics of the top 100 companies participating in the China Condiment Association that the annual output of pickles companies is also increasing year by year.
The processing technology of sauerkraut in my country is still in a state where tradition and modernity coexist. Shan Yang introduced that as the primary processing raw material in the sauerkraut industry, sauerkraut pickled in soil cellars also needs to be reprocessed through cleaning, desalination, dehydration, finishing, seasoning, packaging, sterilization and cooling. Only after passing the sampling inspection can it become sauerkraut. product. Shan Yang said that if standardized operations and supervision are in place, its food safety is controllable, but the problems such as extensive management and poor sanitary conditions exposed in the video cannot be ignored. At the same time, high-concentration saltwater discharge will also put pressure on the local ecological environment. .
Although the market size of my country's sauerkraut industry is growing steadily, the concentration is still low and the market is relatively fragmented. At present, most of the industry is home-made or small workshop-style production, and the branding rate is low. In the industry market competition pattern, Jixiangju is in the leading position, accounting for 1.2% of the overall market size; Sichuan Southern Brewing and Huitong Food account for 0.92% and 0.37% respectively.
Although with the rapid development of social economy, pickles with pickles have gradually faded out of dinner, but as the old saying goes, "it is not suitable to drink white porridge and steamed buns with large amounts of meat." In addition, wanderers who are wandering outside are not satisfied with one bite. Nostalgic for the taste of hometown, this kind of food with special flavor still has a relatively broad market.
In the domestic sauerkraut industry market, the revenue scale of enterprises is less than 1 billion yuan. Among them, the revenue scale of Jixiangju is about 800 million yuan, and the key markets cover 27 cities; Weijute revenue The scale reaches 400-500 million yuan, and the market is mainly in Beijing, Guangzhou, Shanghai and other coastal areas; Huitong's revenue scale is 140 million yuan.
Monitoring data from the China Economic Network Public Opinion Center shows that from January 1 to December 23, 2022, a total of 771 print media reports and 72,000 news website articles related to "Tukeng Sauerkraut" were monitored There are more than 49,000 mobile APP messages, more than 29,000 WeChat public account articles, more than 207,000 original and forwarded Weibo articles, 53 blog articles, and 1,188 forum posts.
At present, the annual demand for domestic sauerkraut market is 90 million tons to 150 million tons, which is in the increasing stage. In 2020, the size of my country's sauerkraut market will reach 8.33 billion yuan. If additional upstream and downstream industries are included, the sauerkraut market space is even broader. It is expected that the scale of the sauerkraut and fish industry alone will reach 70.5 billion yuan in 2024. At present, there are more than 48,000 sauerkraut-related companies in my country, of which Jiangsu has the largest number, nearly 8,000. In terms of establishment time, 57.84% of sauerkraut-related companies were established within 5 years, of which 9.14% were established within 1 year.
In the modern processing technology of sauerkraut, the pickling, fermentation and preservation of vegetables are generally required to be carried out in large pickling tanks. Large quantities of vegetables can be processed and preserved in a short time, and the quality is more stable. , while ensuring product safety and quality, achieving large-scale production. Pit-pickled sauerkraut is a primitive and decentralized primary processing method that is difficult to adapt to the needs of the modern food industry.