Fruit and Vegetable Product Specialty Processing

Author: Li Yingqing
Publisher:
Publish Date: 2004-06-01
Features: The authors of this series take feature enhancement as the starting point, using market positioning and methods to screen and innovate traditional product processing techniques and varieties. They produce green nutritional foods, health foods, beauty and anti-aging foods, children's nutritional series foods, convenient foods for tourism and sightseeing, and souvenirs using simple methods. They also innovate traditional processing techniques and formulas, increasing the innovation intensity and added value of agricultural and sideline product development. In product processing design, there is a requirement for forward-thinking awareness, the ability to keep pace with the times, and alignment with consumption trends. The product positioning has a broad market space, a long market sales cycle, and can be sold at a good price, fundamentally avoiding the potential "secondary spoilage" phenomenon that may occur after agricultural and sideline products are processed. Another feature of this series is that the positioning can be either small-scale operations, family workshops, or large-scale industrial production. The focus is on small-scale production in family workshops, serving as a local job transition for rural surplus labor and reemployment for laid-off urban workers, providing them with opportunities for secondary entrepreneurship and skills. The writing of this series pays attention to scientificity, popularization, and practicality, striving to make it understandable and usable for laborers with a junior high school education. This series is not only suitable for small commodity producers in rural areas, laid-off urban workers, and employees of township enterprises but can also serve as a reference book and training textbook for students and teachers in agricultural colleges, vocational schools, and technical secondary schools. The authors of this series take feature enhancement as the starting point, using market positioning and methods to screen and innovate traditional product processing techniques and varieties. They produce green nutritional foods, health foods, beauty and anti-aging foods, children's nutritional series foods, convenient foods for tourism and sightseeing, and souvenirs using simple methods. They also innovate traditional processing techniques and formulas, increasing the innovation intensity and added value of agricultural and sideline product development. In product processing design, there is a requirement for forward-thinking awareness, the ability to keep pace with the times, and alignment with consumption trends. The product positioning has a broad market space, a long market sales cycle, and can be sold at a good price, fundamentally avoiding the potential "secondary spoilage" phenomenon that may occur after agricultural and sideline products are processed. Another feature of this series is that the positioning can be either small-scale operations, family workshops, or large-scale industrial production. The focus is on small-scale production in family workshops, serving as a local job transition for rural surplus labor and reemployment for laid-off urban workers, providing them with opportunities for secondary entrepreneurship and skills. The writing of this series pays attention to scientificity, popularization, and practicality, striving to make it understandable and usable for laborers with a junior high school education. This series is not only suitable for small commodity producers in rural areas, laid-off urban workers, and employees of township enterprises but can also serve as a reference book and training textbook for students and teachers in agricultural colleges, vocational schools, and technical secondary schools.