一颗青菜头创造百亿产业，涪陵榨菜凭什么“出圈”｜活力中国调研行

Core Insights - Fuling is the largest and most concentrated pickled vegetable production area in China, accounting for nearly 40% of the national output, with an industry value exceeding 15 billion yuan, projected to reach 20 billion yuan by 2027 [1][3] Group 1: Industry Overview - The pickled vegetable, known as "zhacai," is derived from a plant called "Jingliumai," which has evolved in the Fuling region, making it the core evolution center for this species [2] - Fuling's pickled vegetable industry has a history dating back to the late 19th century, evolving from artisanal production to modern, intelligent manufacturing, becoming a significant player in China's pickled food sector [2][3] - The Fuling region has established several geographical indication trademarks and is recognized as a typical county for the entire pickled vegetable industry chain [2] Group 2: Production and Economic Impact - Fuling currently has 160,000 households growing pickled vegetable raw materials, over 1,700 semi-finished product processing households, and 46 production enterprises, with Fuling Zhacai Group being the only listed company in the sector [3] - In 2024, the area planted with "qingcaitou" (the raw material) is expected to cover 740,300 acres, yielding 1.908 million tons, with a total output value of 15.545 billion yuan, reflecting a growth of 10.12% year-on-year [3] - The "Chongqing Fuling Pickled Vegetable Industry High-Quality Development Action Plan (2025-2027)" aims to enhance the entire industry chain's quality, targeting a stable planting area and production output by 2027 [3] Group 3: Technological Innovation - The Fuling pickled vegetable industry has successfully integrated modern technology with traditional practices, leading to significant advancements in production efficiency and product quality [5] - A major breakthrough in the genomic research of Jingliumai has been achieved, creating a comprehensive genetic variation map that aids in the breeding of superior varieties [5][6] - Innovations in processing techniques, such as low-salt fermentation and intelligent production lines, have improved product safety and flavor stability, while also addressing environmental concerns related to wastewater [7][8]