活力中国调研行 | “国民小菜”涪陵榨菜靠绿色科技闯世界

Core Insights - The research and development at Chongqing's agricultural institute is transforming previously discarded vegetable leaves into edible products, enhancing the sustainability of the Fuling pickled vegetable industry [1] - Fuling's pickled vegetable production is innovating waste management by converting brine waste into valuable products, such as pickled vegetable soy sauce, and recycling it back into the production process [1] - Fuling is establishing itself as a global leader in pickled vegetable exports, with sales in over 80 countries and regions, supported by unique climatic and soil conditions and continuous innovation in production techniques [1] Company Developments - The Chongqing agricultural institute has developed a new variety of vegetable that utilizes both stems and leaves, which were previously considered waste [1] - The Fuling pickled vegetable group has adopted vacuum concentration technology to address environmental challenges associated with brine waste [1] - The Fuling pickled vegetable industry is working on establishing international standards for pickled vegetables, aiming to enhance its global market presence [1]