Potato Steamed Buns Arrive in Beijing: First Generation Daily Supply Exceeds 1 Ton
Recently, the “Potato Staple Food Development Technical Collaboration Group”, prepared and established by the Chinese Academy of Agricultural Sciences together with the Planting Industry Management Department of the Ministry of Agriculture, held its founding conference in Beijing. From now on, relevant domestic research institutions, higher education institutions, enterprises and social organizations will, under the connection of the technical collaboration group, carry out scientific research tackling, technology development, achievement transformation and market expansion.
According to Chen Mengshan, Party Secretary of the Chinese Academy of Agricultural Sciences, in July 2013, the Ministry of Agriculture launched work on potato staple food products and industrial development. Over the past two years, experts from the project team of the Chinese Academy of Agricultural Sciences overcame technical difficulties such as few dedicated varieties, weak adhesion of whole potato flour, poor forming ability, lack of dedicated processing machinery and insufficient research on nutritional efficacy, and achieved important phased progress. On June 1 this year, the first-generation potato steamed buns with whole potato flour accounting for 30% were successfully launched in Beijing. As of now, the first-generation potato steamed buns have been sold in more than 200 supermarkets in Beijing, and manufacturers produce and supply more than 1 ton of potato steamed buns every day.
Dai Xiaofeng, first chairman of the Potato Staple Food Development Technical Collaboration Group and director of the Institute of Food Science and Technology of the Chinese Academy of Agricultural Sciences, said that next, the collaboration group will support each other, share resources and innovate collaboratively, fully leverage the role of collaboration, continue to carry out scientific and technological innovation, break through key research and development problems, achieve product serialization, diversification and tiering, and increase the social coverage of the potato staple food industry.