从“挑担叫卖”到“订单不愁”：一碗酸汤里的乡村振兴路

Core Insights - The article highlights the transformation of traditional sour soup production in Qiandongnan, emphasizing the integration of modern technology and agricultural practices to enhance production efficiency and quality [1][12]. Group 1: Industry Development - The sour soup industry in Qiandongnan has seen significant growth, with a total output value exceeding 2.5 billion yuan in 2024 and an annual production capacity of 160,000 tons [12]. - The establishment of the Miaomiao Food project aims to create a sustainable agricultural model that connects local farmers with industrial production, thereby enhancing income and promoting rural revitalization [2][4]. Group 2: Technological Innovation - A breakthrough in fermentation technology has reduced the traditional fermentation period from 3-24 months to approximately 7 days, allowing for a more efficient production process [9]. - The implementation of a comprehensive quality control system with 27 processes ensures food safety and product consistency, utilizing advanced techniques such as dynamic monitoring and high-temperature sterilization [11]. Group 3: Agricultural Integration - The project has established a model of order agriculture, where contracts are signed with farmers for the cultivation of tomatoes, peppers, and ginger, leading to over 21,000 acres of year-round planting across nine townships [5]. - The collaboration between Miaomiao Food and local farmers has resulted in an average income increase of over 4,000 yuan per acre, demonstrating the economic benefits of this integrated approach [7]. Group 4: Future Prospects - Plans are in place to expand standardized planting areas by cultivating large-scale farmers who will mentor smaller farmers, indicating a commitment to sustainable growth in the region [12]. - The successful integration of data-driven production and sales strategies has positioned sour soup as a pillar industry with regional influence, providing a replicable model for similar areas [12].