College of Food Science & Nutritional Engineering Workshop 2 The Policies of Fruit and Vegetable Processing in China Li Jun Ph.D Beijing December 16-17,2004

College of Food Science & Nutritional Engineering Workshop 2 About CAU China Agricultural University(CAU) is a leading agricultural education and research institution in China, offering a wide range of subjects majoring in agriculture, biology, engineering, veterinary medicine, economics, management, humanities and social science,etc. Its history traces back to October of 1905, when the College of Agriculture was founded on the former Jing Shi Da Xue Tang by the Qing Dynasty. CAU is a national key university and directly subordinated to the Ministry of Education, P. R. China. Now, CAU is one of first national key universities qualified for the State 211 Project. The West Campus stands near the the Summer Palace and Yuan Ming Gardens, while the East Campus is located in Qinghua Donglu near the famous Hi-tech area of Zhongguancun Street. The university boasts 5 academicians of the Chinese Academy of Sciences, 5 academicians of the Chinese Academy of Engineering Sciences, 235 professors and 524 associate professors. CAU consists of 14 colleges with 65 specialties for Master candidates and 40 specialties for Doctoral candidates. At present, CAU has 10 research areas for post-doctorates. The number of students has kept rising over the past years. Currently, more than 14,000 undergraduate students, 3,000 graduate students(2,000 for Master Degree; 1,000 for Doctoral Degree) are enrolled at the university.

College of Food Science & Nutritional Engineering Workshop 2 Chairmen of University Council: Prof. Qu Zhenyuan President: Prof.Chen Zhangliang

College of Food Science & Nutritional Engineering Workshop 2 Contacts Website: Postcode: Address: No.17 Qinghua East Road,Haidian District,Beijing

College of Food Science & Nutritional Engineering Workshop 2 introduction  Education  Work Experience  Projects and plans

College of Food Science & Nutritional Engineering Workshop 2 introduction  Education  Work Experience  Projects and plans

College of Food Science & Nutritional Engineering Workshop 2 Education  Graduated and achieved the Ph.D degree from CAU in 2002  Associate professor of food science & nutritional engineering college of China Agricultural University(CAU)  Postdoctoral Research Program in Chinese Academy of Inspection and Quarantine(CAIQ)

College of Food Science & Nutritional Engineering Workshop 2 Work Experience  Quality Control Manager in Huaxia Winery Co.LTD  Temporary office clerk of Ministry of Science and Technology(MOST)  Temporary office clerk of National Development and Reform Commission(NDRC)

College of Food Science & Nutritional Engineering Workshop 2 Research programs and plans  Technology of grape deep processing and its outgrowth reusing  The key technique for the processing of high quality fresh apple juice and turbid apple juice(the Tenth National Five- Year-Plan)  Research on Chinese food development strategy (the Tenth National Five-Year-Plan)

College of Food Science & Nutritional Engineering Workshop 2 Agenda  The policies of the fruit and vegetable processing industries  The overall arrangement of the fruit and vegetable material bases  The Development emphases of science and technology  The standard of the fruit and vegetable products

College of Food Science & Nutritional Engineering Workshop 2 The policies of the fruit and vegetable processing industries (quoted from National Programming of Major Agro-products Industry,Ministry of Agriculture)  Encourage the construction of the no-pollution vegetable base to enhance the quality  Strengthen the technologies of commercial vegetable treatment,such as cleaning,grading,pre-cooling,keeping fresh,sterilization and packaging to push the ready to eat vegetables to the market.  Rebuild the traditional vegetable processing factories by improving the technics,updating the equipments to increase the quality of the products.  Expedite the canned vegetable, deepfreezed vegetable,dried vegetable,vegetable juice,vegetable powder,crisp vegetable and functional vegetable which has the exporting potential  Exploit the wild vegetable resource Policies of vegetable processing industry

College of Food Science & Nutritional Engineering Workshop 2 The policies of the fruit and vegetable processing industries (quoted from National Programming of Major Agro-products Industry,Ministry of Agriculture)  Establish the ready to eat vegetable processing enterprises in the important vegetable regions  Establish the exporting enterprises in east coastal area or potential exporting area.  Support the traditional characteristic vegetable processing enterprises Layout of the vegetable processing industry

College of Food Science & Nutritional Engineering Workshop 2 The policies of the fruit and vegetable processing industries (quoted from National Programming of Major Agro-products Industry,Ministry of Agriculture)  Strenghen the development of storaging and processing technology  Stress the construction of the fruit storaging reservoir in original producing area  Exploit the biological fruit keeping fresh technology  Rebuild the present fruit processing factories by improving the technics,updating the equipments to increase the quality of the products.  Increase the basic establishment of cold chain transportation  Stress the products such as juice,jam,fruit powder and fruit wine which has the market future  Exploit the wild vegetable resource  Increase the compositive processing level Policies of Fruit processing industry

College of Food Science & Nutritional Engineering Workshop 2 The policies of the fruit and vegetable processing industries (quoted from National Programming of Major Agro-products Industry,Ministry of Agriculture)  Invest to establish fruit auto-grading and packaging factories or cold stores in the mass-output fruit yielding regions by stages  Rebuild the fruit processing enterprises by using technology.  Stress building the high-level technological fruit processing enterprises Layout of the fruit processing industry

College of Food Science & Nutritional Engineering Workshop 2 The overall arrangement of the material bases (quoted from National Programming of preponderant Agro-products regions,Ministry of Agriculture) Orange  Analysis of the status  Emphasis of the development  Preponderant high quality material regions  Aspects of the major industries  Objective

College of Food Science & Nutritional Engineering Workshop 2 Analysis of the status  China is the original orange producing area and one of the biggest producing countries in the world.planting area lies the first but the product is the third.  The fresh edible variety is abundant but the variety fit for processing is very less  The exported oranges is only 2% of the general production;canned orange products is substantive but all of the orange juice almost depend on import.

College of Food Science & Nutritional Engineering Workshop 2 Emphasis of the development  According to the thoughtway of giving attention to fresh and processing orange variety simultaneously, consolidate the predominance of the canned oranges to expand the export  Expand the sweetness oranges fit for juice processing and enhance the technology level of processing  Establish a passel of high level,no-pollution and large-scale material base for processing  Enhance the technology level of juice producing,canned orange processing and commercialized fresh edible oranges

College of Food Science & Nutritional Engineering Workshop 2 Preponderant high quality material regions

College of Food Science & Nutritional Engineering Workshop 2 Layout of the predominant orange producing regions

College of Food Science & Nutritional Engineering Workshop 2 objectives  Enhance the material quality and the general production  Make the upstream region of Yangtze river to be the biggest orange juice processing base in Asian;  Make the southern area of Hunan and Jiangxi provinces to be the biggest high quality fresh edible orange producing base in Asian;  Make the southern area of Zhejiang and western area of Fujian to be the competive power of chinese oranges.

College of Food Science & Nutritional Engineering Workshop 2 The overall arrangement of the material bases (quoted from National Programming of preponderant Agro-products regions,Ministry of Agriculture) Apple  Analysis of the status  Emphasis of the development  Preponderant apple material regions  Aspects of the major industries  Objective

College of Food Science & Nutritional Engineering Workshop 2  the planting area and production account for 40 ％ and 33 ％ repectively,putting china the the first in the world  The apple juice industry develops very fast and make china the biggest exporting country in the world  The price of exported fresh edible apple is only 60% of the international average price.  Because of the low quality,badly consistency and feeble capability of post-harvest treatment,the exported quantity is only 6% of the general exporting production in the international market  China possess the best producing area in the world Analysis of the status

College of Food Science & Nutritional Engineering Workshop 2  Strengthen the breeding technology system of no-virus well- bred sapling  Develop the early or middling maturity varieties  Establish the high-quality fresh apple exporting base  Establish the material apple producing base for processing  Enhance the level of processing technology  Consolidate the predominance of the competive capability  Strengthen the management of producing and post-harvest to improve the quality of commercial products and expand the export Emphasis of the development

College of Food Science & Nutritional Engineering Workshop 2 Preponderant high quality material regions

College of Food Science & Nutritional Engineering Workshop 2 Layout of the predominant apple producing regions

College of Food Science & Nutritional Engineering Workshop 2  Up to 2007,the high-quality apple will be elevated from 30% to 50% in these two regions  Average production will be improved from 0.6ton to 1 ton per mu  The output of the two region will account for 85% of the general production  The exported high-quality apple will reach to 900,000tons every year objectives

College of Food Science & Nutritional Engineering Workshop 2 Thank you! Welcome to China!