. 4 在云南祥样ダイ 令 日 美 好 AK-H 分享 挖果松嚴 近日 大理白族自治州漾濞彝族自治县 太平乡罗士登村的黑松露迎来成熟期 一大早 灵朵食用菌农民专业合作社 负责人杨军福 就和社员一起走进山林采挖黑松露 不到30分钟的时间 大家就已经采挖到3公斤 能持续带动周边群众增收致富" 品质上佳的黑松露 杨军福介绍 黑松露一般生长在松树和阔叶林间 长松露的地方一般草都比较少 土层越深松露越大 "2025年产量大概有1吨 销售额能达到五六十万元" 近年来 在村党总支牵头下 杨军福成立了专业合作社 周边群众以山地、劳力入股的方式 将山林统一交给合作社集中管护 采摘和销售 也统一由合作社负责 为进一步引导村民规范采摘 促进野生菌种群恢复 合作社发布野生菌采摘标准 坚决不采直径2厘米以下的松露 3厘米以下的野生菌 不摘老的野生菌 据了解 太平乡目前已培育出 两家专业合作社 形成管、种、采、加、销产业链 逐步走上品牌化、标准化发展道路 带动当地群众增收致富 太平乡党委副书记常健斌说 "两家合作社效益都比较好 来源：漾濞县融媒体中心 撰文：杨佳燕 赵世康 刘婷 设计：鲍子仟 编辑：陈皓 集约式管护 规范化采摘 漾濞县太 ...

面对诸多有利条件，抓住"出圈"的机遇，还要通过提升标准化水平、提高产品附加值等举措，长久释放特 色农产品的品牌效应，让更多特色农产品百花齐放。 虽然说是"隐藏款"，但不少特色农产品在当地的种植、养殖历史并不短。比如，安徽省鹅肝产业始于20世 纪80年代，四川鱼子酱产业始于21世纪初，云南黑松露产业规范发展历史也有十几年。此前这些特色农产 品少为人知的原因有几个：一是产品标准化程度低、产量较少，只能供应特定市场，难以形成规模效应； 二是很多产品只是作为原料和初级产品，加之缺乏差异化营销，附加值较低；三是受到冷藏运输等条件制 约，产品销售半径较小，市场认可度较低。 当前，越来越多"隐藏款"被"挖"出来，首先反映的是国内消费市场的差异化特征与巨大的潜力。消费者与 市场的互动更加频繁，市场在满足更多细分需求的同时，一些特色农产品得到曝光，慢慢从田间地头走到 消费者中间。其次，各地区各部门鼓励区域公共品牌发展，包括茂名荔枝、五常大米、柳州螺蛳粉等在内 的品牌，借助庞大的销售网络、成熟的营销渠道，不断扩大销量。再次，随着直播电商快速发展，很多特 色产业搭上了直播的快车，实现了小规模的供需对接，激发了特色农产品贸易活力。 ...

Core Viewpoint - The traditional diamond market is facing significant disruption due to the rise of synthetic diamonds, particularly from Chinese counties, which are changing the pricing dynamics and market structure of the gemstone industry [1][16][20]. Group 1: Historical Context of Diamonds - Diamonds were historically rare and expensive, primarily sourced from India and Brazil until the discovery of large mines in South Africa in 1871, which led to a surplus and declining prices [1]. - In response to market saturation, companies formed De Beers in 1888 to control supply and maintain high prices through production limits and marketing strategies [3][5]. - De Beers successfully linked diamonds to romantic symbolism through extensive advertising campaigns starting in the 1930s, creating a perception of diamonds as essential for engagements [3][5]. Group 2: Rise of Synthetic Diamonds - Chinese counties, particularly Zhecheng in Henan, have emerged as leaders in synthetic diamond production since the 1980s, utilizing high-pressure, high-temperature methods to create artificial diamonds [7][9]. - By 2023, Zhecheng produced 22 million carats of synthetic diamonds, capturing over 50% of the global market share, with significant increases in production and export values [9][16]. - The cost of synthetic diamonds is significantly lower than natural diamonds, with prices ranging from 2,000 to 4,500 yuan per carat, making them accessible to a broader consumer base [9][18]. Group 3: Market Dynamics and Impact - The traditional diamond market is experiencing a decline, with De Beers' revenue projected to drop from $4.3 billion in 2023 to $3.3 billion in 2024, a 23% decrease [18][20]. - The competition from synthetic diamonds has led to a decrease in De Beers' rough diamond sales, with a 28% drop in volume to 17.9 million carats [18][20]. - The shift in consumer preferences towards synthetic options is reshaping the industry, with traditional high-priced diamonds losing their appeal as consumers seek more affordable alternatives [16][26]. Group 4: Broader Economic Implications - The rise of synthetic diamonds is indicative of a larger trend where traditional luxury goods are becoming more accessible, as seen with the declining prices of caviar and truffles due to increased production [22][26]. - The global supply chain is adjusting, with Chinese products increasingly exported to Southeast Asia and beyond, reflecting a significant shift in market dynamics [16][26]. - The traditional marketing myths surrounding luxury goods are being challenged, leading to a more democratized market where consumers have more choices and lower prices [16][26].

Core Insights - The rise of new "local specialties" in China, such as foie gras, caviar, and truffles, reflects a significant shift in the agricultural landscape, with these products now being produced domestically and gaining popularity in high-end markets [1][2] Group 1: Market Performance - During the recent "Double 11" shopping festival, the sales of caviar reached 2.38 times the amount from the previous year, while sales of foie gras and related products increased by over 20% year-on-year [1] - The production of caviar in China now accounts for 60% of the global supply, and the export of truffles is projected to grow by approximately 40% in 2024, building on a previous year where exports constituted nearly one-third of global trade [1] Group 2: Consumer Trends - The increasing demand for high-quality, diverse, and healthy food options is driving the popularity of these new "local specialties," as consumers shift from merely satisfying hunger to seeking gourmet experiences [2] - The integration of these products into various culinary applications, such as ice cream and mooncakes, is expanding their market reach and appealing to a broader audience [2] Group 3: Technological and Logistical Advancements - Technological innovations are crucial for the development of these new "local specialties," enabling better adaptation of imported species and improving breeding techniques for higher quality products [2] - Enhanced logistics, including improved cold chain delivery systems, have significantly increased the marketability of products like Yunnan truffles, allowing them to reach consumers quickly while maintaining freshness [3] Group 4: Regional Collaboration and Market Integration - The collaboration between different regions, such as the integration of breeding techniques from one area with processing methods from another, is fostering the growth of local specialty industries [3] - The ongoing development of a unified national market is facilitating resource flow and deepening industry collaboration, which is essential for the competitive success of these products [3] Group 5: Future Outlook - The focus on developing local specialty industries is seen as a vital engine for enhancing rural economic growth, with an emphasis on technology-driven, green development to improve agricultural productivity and quality [4]

Core Viewpoint - The black truffle has become the main focus in the wild mushroom trading market in Kunming, Yunnan, as various wild mushrooms exit the market after the start of winter, marking the peak sales season for black truffles [1] Group 1: Market Dynamics - Black truffles started to be available in August, but their quality improved significantly after the start of winter, leading to a large local supply [1] - The price of black truffles ranges from 170 to 180 yuan per kilogram for the cheapest quality, while higher quality truffles are priced between 800 to 900 yuan per kilogram [1] - The overall production of black truffles this year is high, resulting in lower prices compared to previous years [1] Group 2: Sales and Distribution - In addition to local sales, a significant amount of black truffles is being sold to markets outside the province and internationally [1] - The market is also offering dried truffle slices, with prices ranging from over 700 yuan to 1000 yuan per kilogram [1] - Daily shipment volumes of black truffles are between 15 to 20 tons, solidifying their status as the dominant product in the wild mushroom trading market, with sales expected to continue until March of the following year [1]

Core Viewpoint - The discovery of rare fungus, black truffle, in Pinggu District marks the first record of this species in the area, filling a gap in local biodiversity documentation [1] Group 1: Ecological Significance - Black truffle is a globally recognized gourmet wild edible fungus that has stringent growth requirements, indicating the health of forest ecosystems [1] - The successful identification of black truffle in four nature reserves serves as evidence of the area's intact forest system, clean soil, and stable ecological chain, providing favorable conditions for various rare species [1] Group 2: Conservation Efforts - The four nature reserves in Pinggu District act as crucial ecological barriers, adhering to an ecological priority and protection-first policy, implementing strict resource management [1] - The discovery of black truffle is a strong testament to the effectiveness of the ecological protection measures in place within the reserves [1]

Core Viewpoint - The prices of Western gourmet foods such as foie gras, caviar, and black truffles have significantly decreased, making them more accessible to a broader audience through various retail channels [1] Group 1: Price Reduction Factors - The availability of discounted ready-to-eat foie gras in late-night e-commerce live streams has contributed to price reductions [1] - Black truffle sauce can now be found in duck restaurants within shopping malls, indicating a shift in consumer access to luxury ingredients [1] - Caviar is being offered as an extravagant addition in street-side fried chicken shops, showcasing the democratization of these high-end foods [1]

Core Viewpoint - The article discusses how the luxury food items foie gras, caviar, and black truffles have transitioned from being exclusive delicacies to more accessible products in the market, particularly due to the rise of Chinese production and supply chains, which have significantly impacted their pricing and availability [8][34][41]. Group 1: Foie Gras - Foie gras has a historical association with French nobility, which contributed to its high price due to its perceived rarity and cultural significance [11][12]. - The production of foie gras is labor-intensive, requiring specific breeds of geese and skilled artisans to ensure quality, which historically justified its high cost [13][14]. - China's entry into the foie gras market has led to a significant increase in production, with the country now accounting for approximately 45% of global supply, drastically reducing prices and making it more accessible [26][28][34]. Group 2: Caviar - Caviar, particularly from sturgeon, was historically a luxury item favored by Russian royalty, with strict regulations that limited its production and availability, further driving up prices [15][16]. - The 2006 international ban on sturgeon trade opened opportunities for Chinese companies to invest in caviar production, leading to China becoming the largest producer globally, with a market share of around 60% [29][30]. - The average import price of caviar in the U.S. has dropped significantly, from approximately $440 per kilogram in 2014 to about $240 in 2020, reflecting the impact of increased supply from China [39]. Group 3: Black Truffles - Black truffles are known for their specific growth conditions and have historically been difficult to cultivate, contributing to their high market value [19][20]. - The discovery of Chinese black truffles, which are similar in appearance to the more expensive European varieties, has led to a surge in production, with China now accounting for about 80% of the global supply [31][32]. - The price of Chinese black truffles is significantly lower than that of their European counterparts, making them more accessible to a broader market [40]. Group 4: Market Impact and Future Trends - The influx of Chinese-produced luxury food items has disrupted traditional pricing models based on scarcity and cultural prestige, leading to a decline in prices for these once-exclusive products [34][41]. - As these luxury items become more widely available, they are being integrated into everyday cuisine, with innovative uses in various dishes, thus changing consumer perceptions and consumption patterns [36][37][39]. - The article concludes that the democratization of these luxury foods reflects a shift in values, where food should connect people rather than serve as a status symbol [41][42][43].

Core Insights - The article discusses how the prices of three luxury foods—foie gras, caviar, and black truffles—have significantly decreased due to the entry of Chinese producers into the market, disrupting the traditional pricing models based on scarcity and aristocratic culture [2][23]. Group 1: Historical Context and Pricing Mechanisms - The high prices of foie gras, caviar, and black truffles are attributed to their scarcity and the cultural endorsement from European aristocracy, which has historically elevated their status [3][15]. - Foie gras became a luxury item in the 18th century, particularly favored by French royalty, which contributed to its high demand and price [5][4]. - Caviar, particularly from sturgeon, gained prominence due to its association with Russian royalty, leading to exclusive production and sales regulations that further increased its rarity and value [7][6]. - Black truffles are considered rare due to their specific growth conditions and the difficulty in harvesting them, which has historically made them a sought-after delicacy [11][14]. Group 2: Emergence of Chinese Production - The Chinese foie gras industry began in the 1980s, with local enterprises adopting French techniques and rapidly scaling production, leading to a significant share of the global market [16][17]. - Following a 2006 international ban on sturgeon fishing, Chinese companies capitalized on the opportunity to develop caviar production, resulting in China becoming the largest producer, accounting for approximately 60% of global supply [18][19]. - The black truffle market in China has also expanded, with local varieties being recognized and commercialized, leading to a substantial increase in production [20][21]. Group 3: Market Impact and Price Changes - The influx of Chinese-produced foie gras, caviar, and black truffles has led to a dramatic reduction in prices, challenging the traditional European pricing structures based on exclusivity [23][25]. - For instance, the average import price of caviar in the U.S. dropped from approximately $440 per kilogram in 2014 to about $240 per kilogram in 2020 due to increased supply from China [29]. - The price of black truffles from China is significantly lower than that of their European counterparts, making them more accessible to a broader market [29][22]. Group 4: Cultural Shift in Consumption - The availability of these luxury foods has transformed them from exclusive items for the elite to more widely consumed products, with innovative culinary applications emerging in everyday dining [27][30]. - The article emphasizes that the ultimate value of food should not be about exclusivity but rather about shared enjoyment and accessibility for all [32][33].

Core Viewpoint - The article discusses how Chinese chefs have significantly influenced the Japanese cuisine market, leading to a transformation in the perception and consumption of Japanese food globally, while Japan struggles to maintain its culinary heritage and market share [5][10]. Group 1: Japanese Culinary Certification and Market Dynamics - In 2016, Japan's Ministry of Agriculture, Forestry and Fisheries introduced a certification to deter Chinese chefs, but it failed to restrict their presence in the market [5][6]. - The certification has only produced 23 gold-certified chefs globally, with most being non-Japanese [6]. - The Japanese culinary industry is facing challenges as it loses market share to Chinese restaurants that innovate traditional dishes [10]. Group 2: Salmon Supply Chain and Globalization - Norway's salmon production has dramatically increased from 2 tons in 1980 to 45,000 tons by 2000, largely due to successful marketing strategies aimed at Japanese consumers [14]. - The reliance on imported ingredients is evident, with Japan's domestic salmon production being minimal compared to imports from Norway [17][21]. - By 2024, 70% of eel supply in Japan is expected to come from China, highlighting the shift in sourcing seafood [20]. Group 3: Economic Aspects of Japanese Cuisine - Japanese restaurants in New York reportedly have a net profit margin of 12% to 15%, which is higher than that of Chinese restaurants [29]. - The article notes that Japanese cuisine is one of the few profitable sectors in the global restaurant industry, with high consumer spending [30]. - The simplicity of Japanese cooking techniques allows for lower operational costs, but high raw material costs can limit profit margins [33]. Group 4: Cultural and Marketing Strategies - Japanese restaurants leverage cultural narratives and aesthetics to enhance the perceived value of their dishes, creating a significant premium on pricing [40][41]. - The article emphasizes the importance of branding and presentation in Japanese cuisine, which allows for higher profit margins despite the reliance on imported ingredients [37][40]. - In contrast, Chinese restaurants are adopting standardized operations to increase efficiency and profitability, moving away from traditional culinary practices [44][45]. Group 5: Challenges and Adaptations - Instances of food fraud in Japan, such as mislabeling imported products as local, indicate the pressures faced by the industry to maintain authenticity while competing with cheaper imports [58][59]. - The article highlights the ongoing struggle within Japan to balance traditional culinary practices with the realities of global supply chains and market competition [55].