Special breeding products characteristic processing

Author: Chen Menglin
Publisher:
Publish Date: 2004-09-01
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, nutritious foods, health foods, beauty and anti-aging foods, children's nutritional series foods, convenient travel foods and souvenirs using simple methods. They also innovate traditional processing techniques and formulas, increasing the innovation 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 consumer trends. The product positioning has a broad market space, a long sales cycle, and can be sold at a good price, fundamentally avoiding the potential "secondary market decline" 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, such as home workshops, or large-scale industrial production. The focus is on small-scale production in home workshops, serving as a local job transfer opportunity for rural surplus labor and reemployment for laid-off urban workers, providing them with a second entrepreneurial chance and skills. The writing of this series pays attention to scientific rigor, accessibility, and practicality, striving to make it understandable and usable for workers with a junior high school education level. 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 teachers and students of agricultural colleges, vocational schools, and technical secondary schools.