Since the launch of the national strategy for the development of the potato staples, the potato has jumped to the fourth staple of wheat, rice and maize, starting with the transformation of the role from “cuisine” to “food”. However, does the staple food have the nutritional value of the potato as a staple food? Can people take it? What are the varieties, cultivation techniques? At the annual meeting of the national union of potato mains and the fertilizer industry in 2018, zhang zhang zhen, a researcher at the chinese agricultural institute, gave his opinion。
“in the long-term cultivation, due to the cold climate in the county, soil estration in the arable land, high fertility protection capacity, few pests and diseases, climate, soil, etc., and the biological properties of potatoes, the cultivation of potatoes has a unique natural advantage. According to authorities, the proteins of potatoes grown in such an environment, vitamins b1, b2, etc., are higher than the national average and have a very good taste.” potatoes are highly appreciated in the prefecture, with a high level of evaluation of their food products。
Zhang zhang said that, in addition to meeting the food health and nutrition needs of people in modern society, the promotion of the foodization of potato owners is, in fact, more strategic, not only in terms of creating new ways to guarantee national food security, but also in response to the need to optimize agricultural structures and resource development。
With the foodization of the potato owners, the crop became the focus of the agricultural market and of the agricultural market as a whole, but is it really as good as it looks? What issues need to be addressed? What will happen in the future? Zhang zheng said: “no one would have expected that the main food-based path of potatoes would have been so much under consideration today. Although the potato has entered the research and development and demonstration roll-out phase, there is still a long way to go before the technology chain breaks through. A breakthrough like potato processing has not been possible, and the selection of special potato varieties has to be followed. We also need to work with breeders to support them in the screening and nurturing of potato varieties that are more suitable for processing staple foods. At the same time, the development of processing technologies and specialized equipment needs to be improved. Much more needs to be done to meet the new needs of consumers for nutrition, health, new fashions and innovation to help food the potato owners.”
At the annual meeting, the openings of the post-doctoral workstations of the agricultural processing institute of the chinese academy of agricultural sciences for the processing of potatoes and the centre for the development of food and development of potato mains of the institute of agricultural processing of the chinese academy of agricultural sciences made zhang zhang zheng look forward to further cooperation with lizhou in the future. Referring to the future development of the processing of the main potato in the prefecture, he said that the chinese agricultural institute would work with the prefecture to promote the construction of the institute of technology for the processing of the main foodstuffs, which would bring together the main elements of the development of the main food-processing industry, create the first county of the country to eat the main potato, and promote the development of the country and the world。
