소스, 페이스트 및 마리네이드 인사이트

On July 31, the Kailu County in Tongliao City, Inner Mongolia Autonomous Region, received customs approval for its export chili "large base," marking the formal operation of the nation's first export chili "large base." The export registration base is a "passport" for agricultural products to go abroad and is also a crucial step in ensuring export quality. Kailu County is China's largest county-level red dried chili production base, with a planting area of 600,000 acres and an annual production of 1.75 million tons of chilies. The Tongliao Customs, under the Manzhouli Customs, based on the industrial advantages of Kailu County, has actively innovated and explored a new model of intensive supervision for export chili planting bases, which is "government-led, enterprise-responsible, industry self-discipline, and customs supervision." Currently, a total of 320,000 acres of chili planting bases in Kailu County have been included in the registration. The registered bases follow the "five unified" standardized management model, which includes unified standardized planting management, unified agricultural input management, unified pest and disease control, unified quality safety monitoring, and unified product safety traceability. These measures integrate all chili planting areas in the county with export intentions into one "large base" for export registration, forming a new model of "1+N" export chili planting base registration and supervision across the county. This approach strengthens the management level and quality safety of chili planting from the source, effectively enhancing the competitiveness and influence of Kailu chilies in the international market.

It is no coincidence that they say the path to success is strewn with achievements and mistakes. The story of Parpacho solid vinegar is an example of this. Its emergence is proof that mistakes can lead to great results, reports Agronotizie. Asparagus, the new space food? Hristo Anchev introduces freeze-drying Parpacho is a vinegar that can be cut, grated, melted, and shaped in various ways. It is true that solid vinegar was born from a "lucky mistake." During tests, we found that ordinary vinegar could acquire an unexpected consistency resembling solid jelly, says Martina Giovanini from the Sales and Marketing Department of Acetificio Mengazzoli. Instead of discarding the result, we decided to study this innovation and improve it. Thus, Parpacho was born, she adds. Acetificio Mengazzoli was founded in Mantua in the 1960s thanks to the vision and passion of Giorgio and Carla Mengazzoli. Today, the business is run by the second generation, their children Elda and Cesare Mengazzoli. ...

In Kırıkkale, an enterprising woman, together with her spouse, produces 30 different types of vinegar from organic fruits using entirely natural methods. The vinegars, prepared with ancestral recipes, contribute both to health and to the household economy.