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Our reporter Jiang Mei
On June 2, the Chinese Cuisine Association's group standard "Pre-made Cuisine", which was jointly drafted by the China Cuisine Association and Zhanjiang Guolian Aquatic Development Co.
According to the company's data, there are 66,700 enterprises related to prefabricated vegetables in China
Since the outbreak of the epidemic, the prepared vegetable industry has grown exponentially
Especially in the B-end market, as the penetration rate of takeaway is increasing year by year, 85% of the sales channels of prepared vegetables are concentrated in the B-end, of which the penetration rate is about 8%
In order to better promote and standardize the development of the prefabricated vegetable industry, relevant policies are also being introduced intensively
From the perspective of catering people, pre-made dishes are actually the product of the rapid development of China's catering industry, which can help catering companies to improve product standardization, reduce costs, increase meal delivery rates, and directly or indirectly solve the "three highs of labor, rent, and raw materials.
On the one hand, the industry is developing rapidly, and on the other hand, there is a long industrial chain and complex and intertwined formats.
Yang Liu, president of the China Cuisine Association, pointed out that in the past two years, the pre-cooked food industry has received high attention and has achieved rapid development
It is reported that in addition to the establishment and drafting of the group standard of "Prefabricated Vegetables" led by the China Cuisine Association and Zhanjiang Guolian Aquatic Development Co.
Previously, NCBD released the "2021 China Prepared Vegetable Industry Index Provincial Ranking List"
Experts pointed out that from the characteristics of prefabricated dishes, the meal delivery rate and standardization rate are just needed, and as the market sinks, the penetration force will be stronger in the future, and the brand will be continued and deeply cultivated
Responsible editor: Zhao Yu Review: Peng Zonglu
