Analysis Of Development Prospects Of Dehydrated Vegetable Industry
There are many kinds of domestic vegetables. At present, vegetables such as mushrooms and fungus are mainly dried by natural air drying, while cabbage, cauliflower, garlic, and carrots are mostly made by freezing and vacuum drying. Among them, garlic is the most exported product of domestic dehydrated vegetables.
Dehydrated vegetables are dried vegetables made by washing fresh vegetables and drying them to remove most of the water in the vegetables. Dehydrated vegetables preserve the nutrients of the vegetables to the greatest extent, and are light in weight and small in size, which are easy to transport and store, and are favored by the market. However, due to the high output and sufficient supply of vegetables in various parts of the country, the market demand for dehydrated vegetables is relatively low, and they are mainly used in special scenarios.
Dehydrated vegetables are divided into natural drying and artificial dehydration. Among them, there are various artificial dehydration techniques, including microwave drying method, hot air drying method, puffing drying method and vacuum drying method. Natural drying method is the earliest production method of dehydrated vegetables. The process is simple, but it cannot achieve large-scale production and has been eliminated at present. At present, dehydrated vegetables mainly adopt the freeze-vacuum drying method and the hot-air drying method. Among them, the freeze-vacuum drying method is more advanced in technology, which not only retains the color and aroma of vegetables, but also can quickly rehydrate, which is the main production technology in the future.
my country is a big country in vegetable planting and production, with a large vegetable planting area. In 2020, the vegetable planting area in my country is about 21.4 million hectares. During the "14th Five-Year Plan" period, the domestic government supports the development of the vegetable processing industry, and the domestic vegetable planting area will still show an increasing trend, reaching 11.84 million hectares in 2021. With the growth of vegetable planting area, domestic vegetable production has also continued to climb, reaching 760 million tons in 2020 and about 790 million tons in 2021. The increase in vegetable production is favorable for the development of the dehydrated vegetable industry.
The output of vegetables in my country is relatively high, but it is difficult to store vegetables for a long time under normal temperature conditions. In order to ensure the freshness of vegetables and reduce transportation costs, the dehydrated vegetable industry has developed rapidly. In recent years, dehydration technology has continued to penetrate into the vegetable field, and the domestic output of dehydrated vegetables has continued to rise, from 332,000 tons in 2018 to 414,000 tons in 2020, and will reach about 453,000 tons by the end of 2021.
Dehydrated vegetables in my country are distributed in many provinces, among which large-scale and high-efficiency enterprises are concentrated in Shandong, Guangxi, Zhejiang and other provinces. Shandong Province is a large domestic vegetable producing province, and the output of dehydrated vegetables is relatively high, and the export volume accounts for about 34% of the total domestic export volume of dehydrated vegetables. In 2020, the export volume of dried vegetables and assorted vegetables in my country will be about 30,000 tons.
Dehydrated vegetables is one of the vegetable processing methods, which not only retains the flavor of vegetables, but also retains nutrients, so it is favored by the market. Dehydrated vegetables are mainly used in the field of convenience food. Compared with fresh vegetables, the demand is lower. The products not only meet the domestic market demand, but also export to overseas.
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