T/YNGCH 006-2023 Fermented Vegetables

Scope

Scope: This document specifies 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. China has a long history of fermented vegetables, with production dating back to the 3rd century BC. Various vegetables such as cabbage, lettuce, beetroot, radish, cucumber, celery, green tomatoes, chili peppers, green peas, and green beans can be used to produce fermented vegetables. Based on market demand, fermented vegetables can be made into products with different flavors such as sour, sweet-sour, spicy-sour, and spicy. Fermented vegetables are the largest category in vegetable processing and a pillar of vegetable deep processing. "Yuncai" has been identified by the provincial government as a key industry to be developed into a "100 billion yuan"-scale industry. In 2019, Yunnan's vegetable output was approximately 23 million tons, but the deep processing volume only accounted for 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 province's vegetable deep processing rate reaches the national average of 10% (of which fermented vegetables account for 65%), fermented vegetables would contribute nearly 12 billion yuan in output value to the province's 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 mark, but also an important lever for the province's targeted poverty alleviation and rural industrial revitalization.

Development Information

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