Food and oil specialty processing

Author: Chen Menglin
Publisher:
Publish Date: 2004-05-01
Features: The authors of this series take the enhancement of features 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 foods and souvenirs for tourism, and further innovate traditional processing techniques and formulas, intensifying the innovation of agricultural and sideline product development and adding value. In product processing design, there is a requirement for foresight, 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 or home workshops for small production, or can be scaled up for industrialized mass production. The focus is on small-scale production in home workshops, serving as a local job transition opportunity for surplus rural labor and re-employment for laid-off urban workers, providing them with a second entrepreneurial chance and skills. The writing of this series emphasizes 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 in agricultural colleges, vocational and technical schools, and secondary vocational schools.