On June 20, Huicheng District of Huizhou City, Guangdong Province held a "Specialized Training Session on Empowering Rural Revitalization through Culture and Technology," an important initiative under Guangdong's "High-Quality Development Project for Hundreds of Counties, Thousands of Towns, and Tens of Thousands of Villages." Using Huizhou's signature agricultural product—preserved vegetables—as a case study, the training delved into pathways for transforming and upgrading traditional industries. Liu Yutao, an expert from Guangdong's Department of Agriculture and Rural Affairs, systematically traced the historical evolution of Huizhou preserved vegetables—from military rations during the Qin and Han dynasties, to imperial tributes in the Song and Yuan periods, and eventually to globally traded goods during the Ming and Qing eras.

The training innovatively proposed the "Preserved Vegetable Industry 5.0" development concept, focusing on breakthroughs in traditional processing techniques while integrating modern food technology. The goal is to create a multifunctional product system encompassing "savory seasonings," "ready-to-eat fresh vegetables," and "snack foods." With the dual opportunities presented by the booming prepared food industry and the revival of nostalgic culinary culture, the plan aims to upgrade this traditional sector into a modern, integrated industrial cluster spanning primary, secondary, and tertiary industries within 1-2 years.

The event attracted over 300 participants, including government officials, agricultural enterprise representatives, and financial institution delegates from across Huicheng District. Many preserved vegetable producers expressed inspiration after the expert presentations. Pan Weiqiang, General Manager of Huizhou Huantong Preserved Vegetable Company, remarked, "We've been touching history every day without realizing it—these preserved vegetables carry not just flavor, but the heritage of Hakka culture." Liu Delong of Green Food Company immediately invited experts to observe his family's multi-generational preserved vegetable fermentation techniques.

To advance industrial upgrading, the Huicheng District government and Guangzhou National Agricultural Science and Innovation Center formed a joint task force, adopting an integrated "planning-construction-operation" model to launch a full industrial chain technology integration plan. The project will leverage cultural resources related to Su Shi (Su Dongpo), reviving traditional craftsmanship while recreating Song Dynasty market scenes to develop new cultural tourism formats.

The project team has begun selecting demonstration sites, with the first batch of Preserved Vegetable 5.0 innovations set to debut at the year-end Industrial Technology Conference. This modernization of a traditional industry will provide a new practical model for high-quality development of Guangdong's specialty agricultural products. Shenzhen International Food Exhibition has taken note of the emerging trends in functional food customization highlighted during the training. Shenzhen International Food Exhibition is also monitoring Huizhou's progress in blending traditional preserved vegetable techniques with modern culinary innovations.

If you would like to learn more about the food industry, please visit the SIAL China website for more information.

Source: Farmers' Daily

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