粤东小镇小豆腐要做成大产业，非遗工艺如何“种豆得豆”

Core Viewpoint - The traditional production model of Chitian tofu in Heyuan City, Guangdong, primarily relies on small workshops, which limits the industry's potential for growth and standardization [1][2]. Group 1: Industry Overview - Chitian tofu, a type of salt-brine tofu, is a traditional Hakka product from Chitian Town, Heyuan City, and has been included in the fifth batch of intangible cultural heritage listings in the city [1]. - The production of Chitian tofu is dominated by approximately 50 to 60 small workshops, producing around 80,000 to 100,000 pieces of tofu daily [1][2]. Group 2: Challenges and Opportunities - The main challenge facing the Chitian tofu industry is the lack of standardized production processes, which restricts capacity and prevents the full realization of brand value [1][3]. - The local government is actively seeking investment from food companies in Shenzhen and Guangzhou to modernize and scale the tofu production industry [2]. Group 3: Raw Material Supply - The availability of high-quality local green soybeans is a significant constraint, as local production is limited, leading to reliance on cheaper, more abundant soybeans from Northeast China [2][3]. - As of the third quarter of 2024, Heyuan City's soybean production was reported at 4,344 tons, reflecting a 7.0% increase, but the fragmentation of farmland remains a challenge for scaling up soybean cultivation [3]. Group 4: Future Development Directions - The local government aims to establish a large-scale soybean planting base, which will extend beyond Chitian Town to surrounding areas, to support the Chitian tofu industry [3]. - There is a need to diversify the product offerings beyond the current focus on steamed tofu, with potential for developing products like tofu skin and ready-to-eat meals [3][4].