Analysis of the Current Market Situation of Dehydrated Vegetables

Processing fresh vegetables into dehydrated vegetables obviously has the following advantages: First, the low moisture content can prolong the storage period and reduce the costs of storage, transportation, packaging, etc.; second, the utilization rate of raw materials is high, and dehydrated vegetables have requirements for raw materials It is not high, especially the size and shape of the raw materials are not required; the third is that after processing into dehydrated vegetables, the application scope of fruit and vegetable raw materials is broadened. Because of the above advantages, dehydrated vegetables are being favored by more and more consumers. In recent years, dehydrated vegetables have been in short supply, especially some vegetables with health functions (such as Garlic, Onion) and some wild vegetables in mountain and lake areas (such as bracken, wormwood). At present, the world export volume of dehydrated vegetables has reached 100,000 tons. Since my country's dehydrated vegetables began to be exported in 1964, especially in the past few years, under the situation of opening up to the outside world and invigorating the economy at home, it has developed into an annual export of 15,000 tons and a collection of foreign exchange. $25 million in larger items. And at present, my country has become the main supplier of garlic, Ginger and mushroom products from Western European countries and Japan.