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Losses of Agricultural Product Processing By-products Are Staggering, While the Benefits of Comprehensive Utilization Are Considerable
Recently, the Agricultural Product Processing Bureau of the Ministry of Agriculture conducted a special survey on the comprehensive utilization of by-products from agricultural production and processing. The survey shows that the quantity of by-products from agricultural production and processing has been increasing year by year. Because development has remained only at the primary and secondary stages and the resources have not been fully exploited, this directly affects resource conservation, environmental protection, quality and safety, and farmers' income growth. It is recommended that great importance be attached to the comprehensive utilization of agricultural product processing, that policy support be increased, that scientific and technological research be strengthened, that waste be turned into treasure and harm into benefit, and that the full utilization of agricultural product resources be achieved. This edition specially publishes a feature on the comprehensive utilization of by-products from agricultural production and processing for the reference of practitioners.
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Agricultural product processing industry contributes 9% to farmers' income
In 2013, the main business revenue of China's agricultural product processing industry reached 17.2 trillion yuan, up 18.3% year on year, with 22.98 million employees, over 70% of whom were farmers. The agricultural product processing industry contributed 9% to farmers' per capita net income. This was stated by Yang Shaopin, a member of the Party Leadership Group of the Ministry of Agriculture, at
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The Agricultural Product Processing Bureau of the Ministry of Agriculture Takes Active Measures to Curb Excessive Grain Processing
According to this website: After the "Notice of the Ministry of Agriculture on Strengthening Grain Processing Loss Reduction" was issued, it aroused great attention from society. Most online media, including People's Daily Online, Xinhua Net, and the Central Government Website, reposted the information "Ministry of Agriculture Deploys Strengthening of Grain Processing Loss Reduction Work."
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National Conference on Agricultural Product Processing Industry and Leisure Agriculture Held in Beijing
On December 29, the National Conference on Agricultural Product Processing Industry and Leisure Agriculture was held in Beijing. Vice Minister of Agriculture Chen Xiaohua emphasized at the meeting that we must firmly establish the five major development concepts, focus on improving agricultural quality and efficiency and increasing farmers' employment and income, and vigorously implement the transformation and upgrading of the agricultural product processing industry.
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The development of the agricultural product processing industry during the 12th Five-Year Plan period achieved remarkable results
During the 12th Five-Year Plan period, the agricultural product processing industry maintained relatively rapid growth and became an important pillar industry and livelihood industry with high industrial relevance, broad industry coverage, many small, medium and micro enterprises, and strong driving effects, making important contributions to the overall development of agriculture, rural areas and farmers and to economic and social development. Total volume
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Can Motherwort Be Eaten Regularly? Including Its Production Areas, Cultivation, Harvesting and Initial Processing Methods
Motherwort, also known as tui, chongwei, kuncao, jiuchonglou, yunmucao and sendi, has diuretic and swelling-reducing effects and acts to contract the uterus, and is a key herb used by physicians through the ages to treat gynecological diseases. So can motherwort be eaten regularly? Where are its production areas? How is it cultivated? Harvesting and initial
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2017 Technical Guidance on Production of Sweetpotato for Fresh Consumption and Processing
Sweetpotato is an important food and industrial raw material crop in China. In recent years, the consumption structure of sweetpotato has undergone marked changes, with the proportion used for feed decreasing and the proportion used for fresh consumption and processing gradually increasing. The National Planting Structure Adjustment Plan (2016-2020) proposes that the adjustment focus for root and tuber crops
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Large volumes of dragon fruit but no production-sales imbalance; Council of Agriculture promotes pizza and dessert processing to add value
Council of Agriculture: dragon fruit volumes are high but there is no production-sales imbalance; creative processing into pizza and soft-filled desserts boosts value
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Harvesting Methods and Dried Product Processing Techniques for the Shaggy Mane Mushroom
The shaggy mane mushroom, also known as the shaggy ink cap, is a typical mesophilic variety. When the soil temperature is below 8°C, it cannot fruit normally; when the soil temperature is above 30°C, the mycelial vigor declines, the parasitic fungus Coprinus comatus pest mushroom appears in large numbers, and the shaggy mane crop is nearly lost entirely. By adopting measures to cool down in summer and warm up in winter, shaggy mane mushrooms can be produced year-round, but in summer...
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A Detailed Guide to the Production and Processing Methods of Candied Carambola
Sour-type carambola is not suitable for fresh eating and is a low-priced raw material. After being candied in sugar, it has a unique sweet-and-sour carambola flavor. With proper handling, it is still an excellent sugar-preserved product. (1) Process flow: raw material selection -> cleaning -> cutting -> color protection and hardening -> rinsing -> sugar processing -> drying -> packaging. (2) Key operating points: 1) Raw material handling: carambola at about 80% maturity. After washing, cut lengthwise along the individual ribs into long rib-shaped thick slices, or cut crosswise into 1.5 cm thick slices, then immediately put them into a 3% alum solution, add a trace amount of turmeric powder to make a suitable yellow soaking liquid, so that the carambola slices take on a bright light yellow color. Soak for 4-6 h, remove, drain off the water, and prepare for spiced sugar processing.
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