T/YNGCH 006-2022 Fermented Vegetables

Scope

Scope: This document stipulates the quality requirements, inspection rules, marking, labeling, packaging, transportation, and storage of fermented vegetables. This document applies to fermented vegetable products that meet the definition in Section 3.1; Main technical content: Products made from fresh vegetables by adding salt and/or other seasonings and fermented by microorganisms. The history of fermented vegetables in China is long, with production dating back to the 3rd century BC. Various vegetables such as cabbage, Chinese cabbage, beetroot, radish, cucumber, celery, green tomatoes, chili peppers, green beans, and mung beans can all be used to produce fermented vegetables. According to market demand, fermented vegetables can be made into products with different flavors such as sour, sweet-sour, spicy-sweet, and spicy-hot. Fermented vegetables are the largest category in vegetable processing and a pillar of vegetable deep processing. "Yun Cai" (Cloud Vegetables) has been identified by the provincial government as a key industry to be developed into a "100 billion yuan"-level industry. In 2019, Yunnan's vegetable output was approximately 23 million tons, but the deep processing volume was only about 4% of the total vegetable output (of which fermented vegetables accounted for 65% with an annual output of about 600,000 tons and a value of about 5 billion yuan). If the provincial average of 10% deep processing rate (of which fermented vegetables account for 65%) is achieved, fermented vegetables will contribute nearly 12 billion yuan to the Yunnan vegetable industry, with huge market potential. The fermented vegetable industry is not only an essential path for Yunnan's vegetable industry to break through the 100 billion yuan threshold, but also an important tool for precision poverty alleviation and rural industry revitalization in the province.

Development Information

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