“土疙瘩”在创新中华丽转身为“中国新特产” 滋味千年幻化身形行销世界

Core Insights - The article discusses the transformation of konjac, also known as "devil's tongue" or "konnyaku," from a local food source in China to a globally recognized health food product [1][4][7][17]. Group 1: Historical Context and Production - Konjac has been cultivated and consumed in China for over a thousand years, originally serving as a staple food during times of scarcity [12][23]. - The production of konjac in Leshan, Sichuan, accounts for 40% of China's total konjac exports, with over 20 processed konjac products being exported to more than 60 countries [7][17]. - The modern konjac industry in China has evolved into a full supply chain, from cultivation to deep processing, enhancing its market presence globally [20][36]. Group 2: Nutritional Value and Health Benefits - Konjac is recognized for its low-calorie content, containing almost no fat, starch, or sugar, making it a popular choice for health-conscious consumers [14][15]. - The key component of konjac, glucomannan, is a water-soluble dietary fiber that expands in water, contributing to its unique texture and health benefits, including promoting gut health [15][22]. - The recent surge in demand for low-calorie and high-fiber foods has positioned konjac as a valuable ingredient in the health food market [27][30]. Group 3: Innovation and Market Trends - Advances in food processing technology have allowed for the safe consumption of konjac, eliminating its toxic properties and enhancing its appeal [28][30]. - The konjac industry is innovating by creating a variety of products, such as konjac noodles and low-calorie snacks, catering to the growing demand for healthy eating options [30][33]. - Chefs in Leshan are creatively using konjac to produce visually appealing dishes that mimic seafood, showcasing its versatility and potential in gourmet cuisine [34][36].