Wild Vegetables Become Delicious, He Dongping Wild Vegetables Earn Millions Of Years

Wild vegetables became delicious food on the table.

Zhang Jinqi, a newspaper reporter who used the wild herbs to save hunger during the famine years, has become a fashionable green food on the table.

Therefore, wild herbs everywhere are also pregnant with huge business opportunities.

According to industry insiders, a wild vegetable processing plant with an annual output of 1000 tons may earn 1 million a year.

According to He Dongping, director of Tianyu wild vegetable development company, Chongqing's largest wild vegetable processing enterprise, the purchase price of a pound of common wild vegetables from local farmers is only 0.5 yuan, and the cost of processing, preservation, freezing, pportation and so on per catty of wild vegetables is about 1 yuan.

That is to say, the total cost per catty of wild vegetables is less than 2 yuan.

In supermarkets, the average price of a bag of half kilo of wild vegetables is about 5 yuan.

In this way, the profit of every half a catty of wild vegetables is about 3 yuan, and the price of a catty wild vegetable is 10 yuan, with a profit of at least 5-6 yuan.

At present, Chongqing people eat about twenty thousand tons of wild vegetables every year. About 70%% of wild vegetables in Chongqing market come from abroad.

Domestic sales in other markets and international markets are much larger.

According to introduction, 1 tons of common wild vegetable products such as fern, excluding pportation, market access (such as supermarket entry fees) and other expenses, the domestic market can sell up to 6000-7000 yuan, while the cost is only about 3000 yuan, net profit of about 3000 yuan or more.

In the international market, such as Japan and other countries, 1 tons of fern sold for us $1800, the cost was about 1200 US dollars, and 1 tons of Vetch were up to US $18 thousand and 400, while the total cost was about 13 thousand US dollars.

If we open an annual processing enterprise of 1000 tons of wild vegetables, the annual profit will be at least 3 million yuan.

In fact, an annual output of 1000 tons of wild vegetable processing enterprises can only be said to be a small processing plant.

Its largest investment in fixed assets is a small freezer with a few hundred tons of refrigeration capacity. It needs to invest about 500 thousand yuan.

Of course, this kind of frozen storage can also be rented except for self construction, and the capital investment may be lower.

All kinds of wild plants are everywhere. However, there are not many wild plants that humans can eat, because many wild plants are poisonous, especially some fungi.

It is understood that in the development of a new wild vegetable, wild vegetable processing enterprises have to do toxic experiments on wild vegetables.

According to He Dongping, many wild herbs in the mountains are natural herbs, some are bitter, some are sour, others are fragrant.

For example, the most expensive wild vegetable, vetch, can not be eaten directly from the mountains. Its red juice is like bile, which is very bitter.

Therefore, before listing, it must be detoxified.

Generally speaking, the development of a new wild vegetable has 7 days of toxic test at ambient temperature, and then 7 days of heat preservation and toxic experiments.

He Dongping said, although some wild plants can also be eaten, but because of its too heavy drug, the processing technology is very complex, and it will increase the cost, so it has abandoned the development.

The key to processing wild vegetables is keeping freshness. Since the profit of wild vegetable processing is so great and the market capacity is huge, what is the risk of developing and processing wild vegetables?

He Dongping said that the key to wild vegetable processing is technology.

Because the picking period of wild herbs reaches from the beginning of March to the beginning of June, and the collection time of three months should be supplied for one year. The preservation technology of wild vegetables is very important.

At present, the main preservation techniques for wild vegetables are three types: preservation by freezing, keeping fresh at room temperature and dehydrating.

However, the preservation of wild herbs not only preserves the toxicity of wild vegetables for a long time, but also preserves natural nutrients and wild vegetables in the preservation process.

For example, wild onion should be fresh and not lose its flavor and color.

In addition, teaching people how to eat every kind of wild vegetables is a special technology for wild vegetable development companies.

At present, the wild vegetable development company mainly adopts the form of technical grafting with the agricultural college to solve this problem.

Besides, the operators should pay attention to the changes in the international and domestic markets and adjust the product mix in a timely manner.

Chongqing's wild vegetable development rate is very low. It is understood that Chongqing consumes at least twenty thousand tons of wild vegetables every year, and the consumption of wild vegetables is also considerable.

Statistics from last year's Chongqing Agricultural Expo show that last year, the export of Chongqing wild vegetables to Southeast Asia and Europe and the United States reached 1500-2000 tons, and in short supply.

However, due to the limitation of size and processing capacity, the development and utilization rate of wild vegetables in Chongqing is very low.

According to He Dongping, director of Tianyu wild vegetable development company, the local wild vegetable accounts for only about 30%% of the Chongqing market. The rest of the market share of nearly 70%% is occupied by wild vegetables such as Yunnan, Guizhou and Sichuan.

The processing and utilization rate of wild vegetables is only 20%% at Chengkou.

He Dongping said that nearly 30 thousand tons of wild vegetables worth about about 60000000 yuan each year are "rotten" in the mountains and forests of Chengkou.

Can the wild potherb grow artificially? Can the wild vegetables be planted in a large area?

He Dongping said he had done experiments on artificial planting of wild vegetables, and none of them survived.

This is because the growth of wild vegetables has special requirements for soil, soil humidity and temperature.

At present, only a very small number of wild mushrooms can be planted artificially.

Experts at Southwest Agricultural University said that artificial planting of wild vegetables is not absolutely impossible, but the cost is much higher than that in the wild.

The most important problem is that when the wild vegetables are planted, their tastes, colors and even their properties will change.

For instance, after planting the wild onion, it becomes a home onion, and its taste is far less than that of wild onion.

Wild vegetables originally had small needling. They were not stabbed after planting, nor did they have the original natural sour taste. This was caused by too much sunshine and moisture.

At present, no large area has been planted for wild vegetables.

Chongqing is rich in wild vegetables. The wild vegetables grow mainly in the mountains at 700-2000 meters above sea level. There are many wild vegetables in the mountains of Chengkou and Qianjiang.

It is understood that the output of wild vegetables in Chengkou is very large. The output of various kinds of wild vegetables is more than 40 thousand tons a year. There are hundreds of varieties, such as fern, vetch, dragongrass, wild onion, wild vegetables and so on.

The annual output of wild vegetables is over 10000 tons, and the output of fern is 5000 tons, and the output of Vetch is at least 200 tons.