Development of Potato Staple Food Products: The Ministry of Agriculture Takes Multiple Measures to Push Forward

Recently, the Agricultural Product Processing Bureau of the Ministry of Agriculture strengthened research and took multiple measures simultaneously to push forward work related to the development of potato staple food products.

It is understood that the bureau first actively sought financial funding support. Through efforts on multiple fronts, subsidy funds for primary processing at agricultural product origins increased from 600 million yuan last year to 1 billion yuan this year, a growth of 67%, mainly used for the storage and preservation of potatoes, fruits and vegetables, of which 100 million yuan is specifically used to support the development of potato staple food products. Second, it promoted the establishment of a potato staple food processing industry alliance. This year, according to the arrangements and deployment of the Processing Bureau, with the Institute of Processing of the Chinese Academy of Agricultural Sciences specifically responsible, work was launched to prepare for the establishment of a potato staple food processing industry alliance jointly composed of government departments (main production areas), industrial and commercial capital (production enterprises, processing enterprises, equipment enterprises), and scientific research institutes, exploring a market-led mechanism for division of labor, cooperation, exchange, and innovation, as well as a reasonable mechanism for resource allocation and benefit distribution before, during, and after production, and strengthening industry self-discipline and self-service. Third, it supported the research, development, and promotion of potato staple food processing technology. R&D teams such as the Institute of Processing of the Chinese Academy of Agricultural Sciences have been organized to carry out research breakthroughs in potato staple food products, developing more than 10 series and more than 50 kinds of products such as steamed buns, noodles, and blended rice, completing pilot-scale tests at 5 staple food processing enterprises, and achieving standardized production and market sales at 2 staple food processing enterprises. At the same time, in the second half of the year, a nationwide potato staple food processing science-enterprise matchmaking event is planned to be organized in Dingxi, Gansu.

In addition, work on revising relevant standards should be carried out. This year, the Processing Bureau arranged for the Institute of Processing of the Chinese Academy of Agricultural Sciences to take the lead in organizing the drafting of basic standards such as the classification and terminology of potato staple food products, quality and safety control specifications, and detection methods for potato proportion, so as to further form consensus and promote standardized production. Publicity and guidance should be strengthened. Through rich and varied thematic activities, compiled knowledge manuals, and other means, publicize the modern concept of staple food consumption and raise consumers' awareness of potato staple food products. In the nationwide recognition of demonstration enterprises in the staple food processing industry and the publicity and promotion activities for time-honored staple food processing brands, special attention should be given to potato staple food processing enterprises, and publicity and promotion efforts should be increased.