Jiangda University and Tsinghua students jointly help the multi-dimensional development of rural industries

Recently, the School of Food of Jiangnan University and the Fuding Station of Rural Revitalization of Tsinghua University jointly carried out special cooperation actions to help the local poverty alleviation and rural revitalization effectively connect. 16 teachers and students from Jiangda Food College rushed to Fuding City’s Chengshan Island to promote the commercial landing of characteristic cultural and creative foods and the technological upgrading of seafood processing schemes, and to help the multi-dimensional and three-dimensional development of rural industries.

In response to the local government’s call to “build a local brand and spread the cultural value of Chengshan Mountain”, the food students of Jiangnan University and the Fuding Detachment of Tsinghua University joined forces to officially promote the large-scale production and external sales of three products of “Fuyao One Bite Of Crisp, Chengshan Sea Shellfish and Taro White Tea Cake” after three years of field investigation, market research, program design and commercial pilot.

By holding a tasting meeting on new products, the participants put forward many valuable suggestions for products and subsequent development directions. “This has largely broadened our R&D thinking,” said the members of the practice group, who will continue to improve to make products more in line with the tastes and preferences of consumers, while exploring sustainable development models.

In addition, the practice group will also combine Fuding specialties with the current development trend of the food industry, through R&D empowerment, experience empowerment, innovative improvement of the quality of characteristic agricultural products, and strive to further enhance the regional brand awareness of Fuding City and Ramshan Island, enhance the commercial added value of local original ecological products, and create greater benefits for the people.

Group photo of teachers and students of Fuding Food Enterprise, Fuding Detachment of Rural Revitalization of Tsinghua University, and Food College of Jiangnan University. Photo by Zhang Yuyao

Born to the sea, prosperous because of the sea, strong with the sea. Shrimp skin, seaweed, dried clove fish, etc., as the main processing commodities of The Island, are one of the important economic sources of the island. In order to solve the problems of short storage time and easy discoloration of local dried seafood, the members of the practice group carried out field research and basically grasped the harvest of raw materials and the equipment processing capacity of shrimp skin factories in Dongjiao Village and Luzhu Village, and also had a more objective and detailed understanding of the pain points and needs of the processing plant. “Shrimp skins are seasonal products, and the quality of our raw materials is very good, but after a day or two, the products are broken and cannot be sold.” Boss Xu of the East Point Village Processing Factory said so.

Based on the results of the survey interview, the team found that the local processing plant directly packaged the product in a carton can easily lead to moisture and thus cause decay. Therefore, the practice group put forward suggestions for improving packaging, and at the same time, according to the hardware facilities of the processing plant, designed a seafood processing technology program with the main goal of “shelf life”, hoping to assist the processing plant to carry out legal and compliant transformation and promote the transformation and upgrading of the seafood processing industry. “The equipment conditions of the processing plant in this area have reached a high level, and if the shelf life of these excellent products can be effectively extended, then the local fishermen can open up more sales channels.” Chen Nuo, the leader of the research team, said.

In addition, the members have designed three seafood products that can be processed at home, providing more possibilities for fishermen to preserve fresh seafood.

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