Advantage Of The Dehydrated Vegetables
1. Low moisture content and small volume, which can prolong the storage period and facilitate storage and carrying.Can reduce storage, transportation, packaging and other costs;
2. The utilization rate of raw materials is high, and the requirements for raw materials are not high, especially for raw materials size and shape are not required;
3. After being processed into dehydrated vegetables, the application scope of raw materials of fruits and vegetables has been expanded, A dd more added value. The nutritional value of partially dehydrated vegetables exceeds that of fresh vegetables, such as daylily, eating raw can easily cause symptoms of gastrointestinal poisoning, but dried daylily will reduce this phenomenon occurs.
4. Not afraid of overstocking and slow sales. Fresh vegetables have a shelf life, it have possibility of rotting when sold, and dehydrated vegetables do not have this problem at all.
5. Huge market potential. During the epidemic, many people have family disaster preparedness reserves awareness, in addition to grain, oil and rice noodles, there are also disaster-prevention food market problems for vegetables and fruits.Dehydrated vegetables are actually a huge market created under the epidemic.
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