Staple food leads dietary processing to improve agriculture

Steamed bread, noodles and rice are staple foods that Chinese people can't do without every day. With the acceleration of people's pace of life, there are fewer and fewer people steaming steamed bread and rolling noodles at home, and standardized and factory staple food products have become the choice of more and more people. However, in the face of increasing market demand, China's staple food processing level is low, lack of standards and technical regulations, staple food processing industry needs to be upgraded.

According to a survey conducted by the School of Food of China Agricultural University, the average daily time spent by Chinese households on cooking is about 95 minutes, an average reduction of 45 minutes compared with 2000. 70% of cereal staple foods in urban areas and 40% in rural areas depend on market procurement. The production mode of staple food in Chinese families is changing from family self-control to social supply, relying more and more on the industrial production of staple food.

Modern staple foods include traditional staple foods of flour and prepared dishes. The main processing varieties in Europe and the United States are bread, pizza, ham sausage and potato products, while the Asia-Pacific region is mainly instant noodles, instant rice, cola cakes and frozen dumplings. In China, the popularity of electric rice cookers makes almost all families use home-made methods to make rice, while steamed bread, twistbread, noodles and other pasta, because of the complex production process and low degree of automation of supporting equipment, most residents go out to buy. In terms of conditioning food, due to the popularity of microwave ovens, the proportion of residents buying semi-finished products for simple processing is also increasing.

Although the sales of all kinds of staple rice and prefabricated dishes in China are very strong, the data show that the consumption of industrialized staple food products in developed countries accounts for more than 60% of the total staple food consumption, while that in China is less than 20%. Zong Jinyao, director of the Agricultural products processing Bureau of the Ministry of Agriculture, said that China's low level of staple food processing, lack of standards and technical regulations, and lagging research and development of technology and equipment have caused a large number of staple food products to rely on small workshops and vendors for processing and supply.

"there is basically no pollution in the production of staple food, and the biggest problem at present is the lack of technology." Liu Xiaozhen, director of the Henan Noodle staple Food Engineering Research Center, said that unlike other industries, there is no ready-made foreign equipment for staple food processing, and only the Chinese can design and build it.

Since the Ministry of Agriculture implemented the promotion action of staple food processing industry in 2012, the trend of ICBC's entry into staple food processing industry has become more and more obvious. Staple food processing industry is increasingly becoming a key industry with great growth potential in China's agricultural product processing industry. Experts estimate that the industrial scale of only rice staple food in China can reach 1 trillion yuan from processing to equipment manufacturing and logistics. According to statistics, in 2013, the main business income of staple food processing enterprises engaged in rice manufacturing and frozen food manufacturing reached 136.3 billion yuan, with a total profit of 9.4 billion yuan.

Shandong Zhongyu wheat industry is a national demonstration enterprise in agricultural product processing industry. in order to meet people's requirements for high quality and multi-category flour, with the expansion of the market, a new 300000 tons professional flour production line was built in 2011. a new pattern noodle production line with an annual output of 100000 tons was built in 2012. Since last year, Zhongyu has further transformed flour and noodles into food, opened its own professional food store, and established a chain of "French 1876" Western-style and "Noodle Restaurant" Chinese-style stores.

Zhang Zhiqiang, deputy general manager of the company, said that "Flanca 1876" achieved standardized production in the pastry food factory through centralized baking, realizing that 90% of the food in the store was supplied directly by the bakery. In the store, frozen dough can be baked on the spot, and customers can buy steaming, freshly baked bread after a short stay. In the "noodle restaurant", in order to satisfy the Chinese people's preference for Chinese noodles, a quick-frozen food production line was built, with quick-frozen dumplings and wontons as the main products.

"from a national point of view, the development of staple food processing industry and the processing of traditional staple foods such as flour can generally increase the product value by more than three times on the basis of raw grain." Zong Jinyao said that the promotion of the staple food processing industry should focus on cultivating a number of leading staple food processing enterprises with clear property rights, production standardization, technology integration, scientific management and brand management in the producing areas of superior agricultural products and in the suburbs of large and medium-sized cities; in the field of "industry-university-research" in staple food processing, R & D, popularization and application of a number of innovative achievements in advanced technology and equipment In the field of staple food processing, we should build a number of influential docking cooperation platforms and build the industrial system of modern staple food processing industry.