Core Insights - The article discusses the rising popularity of konjac as a versatile ingredient in the food industry, highlighting its various forms and applications in restaurants and food products [1][6][19] Industry Overview - Konjac has a long history of consumption in China, with various methods developed to detoxify it for safe consumption [2][3][5] - The industrialization of konjac in China began in the 1980s, with significant advancements in processing technology and product development [9][11][13] Market Trends - The konjac food industry has experienced a compound annual growth rate of 20% over the past decade, with projections indicating a market size of 26.9 billion yuan by 2024 [20] - The demand for konjac products has surged, particularly in the new tea beverage sector, where it is used as a low-calorie, chewy ingredient [16][18] Challenges and Risks - Despite the growing market, the konjac planting area has been declining for four consecutive years, with a projected 20% reduction in yield due to drought conditions in 2024 [22][26] - The limitations of konjac as a crop, including its need for crop rotation and specific growing conditions, pose challenges for scaling production [25]
生吃有毒，餐厅却抢着用，这个“奇葩食材”凭什么横扫餐饮圈？