Market Prospect Analysis of Dehydrated Vegetables

According to authoritative data, the annual output of dehydrated vegetables in the world is about 370000 tons, while the annual output of dehydrated vegetables in China is about 130000 tons. In the past 10 years, the trade volume of dehydrated vegetables in the international market has exceeded $2 billion annually. Although the output and variety of dehydrated vegetables in China are increasing continuously, accounting for about 60% of the world's total output, and increasing at an annual rate of 30%, they still cannot meet market demand. Currently, some developed countries use dehydrated vegetables and frozen vegetables to process vegetables. Its reserves and processing capacity account for 80% of the total vegetable output. As a major vegetable producing country in the world, there are only a few thousand vegetable processing enterprises in China, with small scale and backward technology. The product structure is quite unreasonable. Among them, there are only over 20 types of dehydrated vegetables and over 30 varieties. Compared to the tens of thousands of vegetable varieties in China, the range is too narrow. At the same time, most high-end dehydrated vegetables on the international market are produced using vacuum freezing technology, while only a few domestic manufacturers can produce such high-end dehydrated vegetables. Currently, vegetable processing mainly focuses on fresh processing and fresh sales. The sales proportion of these supermarkets is relatively large. The other major category is dried vegetables, which are mainly exported. At the same time, it can also be used as an auxiliary material for some other food processing. Processing fresh vegetables into dehydrated vegetables has the following obvious advantages: low moisture content, long storage period, and can reduce storage, transportation, packaging, etc; The second is the high utilization rate of raw materials, especially the low requirements for raw materials, with no requirements for the size and shape of raw materials. Thirdly, after processing dehydrated vegetables, the application range of fruit and vegetable raw materials has been broadened. It is understood that the processing of dehydrated vegetables generally includes natural air drying, hot air drying, and freeze drying. Currently, natural air drying and hot air drying are widely used in China. Dehydrated vegetables can be used in almost every field of food processing, can be used to improve the nutritional content of products, improve the color and flavor of products, and enrich the variety and structure of products. In China, traditional vegetables such as mushrooms and agaric are more naturally dried, while freeze-dried vegetables are more leafy. For example, green beans, broccoli, cabbage, carrots, garlic, etc., especially garlic powder, China exports more, mainly through hot air or freeze drying. Due to the rapid development of the world food industry in recent years, the supply of dehydrated vegetables has been in short supply, resulting in a large market gap. In addition, due to the rising production costs of vegetables in some developed countries, many countries and regions are willing to import cheap commodity vegetables from China. China can take this opportunity to transform its vegetable resource advantages into product advantages and economic advantages. Therefore, dehydrated vegetables are very popular in China.