Livestock and poultry product characteristic processing

Author: Chen Menglin
Publisher:
Publish Date: 2004-06-01
Features: The authors of this series take the enhancement of features as a 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, while innovating traditional processing techniques and formulas to increase 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 its positioning, which can be either small-scale operations or family workshops for small production, or can be scaled up for factory production. The focus is on family workshops for small production, serving as a platform for local job conversion of rural surplus labor and reemployment of laid-off urban workers, providing them with opportunities for secondary entrepreneurship and skills. The writing of this series emphasizes scientific rigor, accessibility, and practicality, aiming 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 and technical schools, and secondary vocational schools.