The first generation of potato staple food products are listed in Beijing.

On June 1, 30% potato steamed bread, the first generation of potato staple food products developed by the Institute of Agricultural products processing of the Chinese Academy of Agricultural Sciences and produced by Haileda Food Co., Ltd., went on sale in Beijing. Chen Mengshan, secretary of the party group of the Chinese Academy of Agricultural Sciences, stressed when attending the listing promotion activity that it is of great significance to promote the staple diet of potatoes, and that vigorously developing the potato industry is an important choice to promote agricultural transformation and structural adjustment under the new normal. It is also an important measure to alleviate the pressure on China's resources and environment, increase farmers' income and improve national health.

Chen Mengshan pointed out that the promotion activity of potato staple food products on the market is a form of releasing the achievements of potato staple food scientific research products to the society, which reflects the responsibility of scientific research institutions to actively face the industrial demand, dock industrial demand and serve the society; it is a practical activity of government departments to serve the industry and service market, and reflects the transformation of government departments' functions. It is a specific action taken by the state to guide industrial development, which reflects the important role of market consumption in promoting the adjustment of agricultural industrial structure.

Chen Mengshan demanded that the next goal should continue to be market-oriented, with the goal of constantly meeting the needs of society and the nutrition and health of the common people, continue to increase basic theoretical research, speed up the breeding of new processing varieties, and optimize processing technology and equipment. continue to reduce the production cost of potato staple food, combined with Chinese eating habits and taste A series of potato staple food products with various varieties, rich nutrition and deeply loved by consumers have been developed, and the industrialization road suitable for Chinese potato staple food production which is different from that of western countries has been explored.

Potato is resistant to drought, cold, barren and wide adaptability. the soil and climatic conditions in most parts of the country can meet its growth. According to researcher Mu Taihua, chief scientist of the potato research team of the processing institute, potatoes are rich in nutrients, such as vitamins, minerals, dietary fiber and so on. Among them, there are 14.59 milligrams of vitamin C per 100 grams, 25.28 milligrams of calcium, 35.98 milligrams of sodium, 30.34 milligrams of magnesium, 0.23 milligrams of zinc, 4.87 milligrams of selenium, 3.03 grams of dietary fiber and only 0.81 grams of fat. It is a truly nutritious, low-energy, all-nutritious health food. The potato steamed bread on the market not only has the unique flavor of potato, but also retains the original wheat flavor, with rich aroma, soft taste, richer, more balanced and healthier nutrition. it will play a unique role in optimizing dietary structure, strengthening physique and health, and carrying forward traditional food culture.

In the past two years since the Ministry of Agriculture put forward the development strategy of potato staple food in China in 2013, the potato research team of the Institute of processing of the Chinese Academy of Agricultural Sciences has aimed at developing potato staple food products suitable for Chinese residents' eating habits. A series of studies were carried out on the selection of potato varieties, formula and technology, quality formation mechanism and comprehensive evaluation of nutrients. It has continuously overcome the key problems such as difficult fermentation, difficult shaping, difficult shaping, easy cracking and poor taste of potato staple food products, and broke through a series of technical keys and processes in the processing process of potato staple food. on the basis of completing the laboratory test of potato staple food products, the pilot test and industrial production were realized, and the proportion of potato in potato and wheat flour steamed bread was continuously increased, from 30% to 40%. Then to 50%, the first generation of potato staple products such as steamed bread, noodles, bread and rice noodles were developed, 106 patents were declared, 3 patents were granted, and nearly 10 industry standards (drafts) were drafted. it has opened up broad prospects for the popularization and application of processing technology and equipment for potato staple food products.

Relevant departments and bureaus of the Ministry of Agriculture, Beijing Municipal Committee of Agriculture, relevant units of the Chinese Academy of Agricultural Sciences, responsible persons of production enterprises and R & D experts participated in the activity.