Caviar, once a high-end delicacy, has now become an authentic domestic product. Quality first.
First, China has become a major exporter of caviar, leading one-third of the world. It's a feng shui shift, from a high-end restaurant to an ordinary restaurant, from a luxury to a delicacy that everyone can enjoy.
In our memory, caviar has always been associated with the word "premium". Taking a bite seems to be synonymous with tasting luxury, and several Grandpa Mao disappeared like this. However, now caviar is no longer the little princess of the past, but has become an authentic domestic product, paired with sugar eggs and roast duck, becoming a delicacy that can be matched with everything. There is no longer a need to make reservations for high-end restaurants, and the price on a treasure is even cheaper than a shirt. How did the once noble delicacy fall to this?
China, the world leader in caviar.
At present, China has become a major exporter of caviar, accounting for one-third of the world's export output. Sturgeon is the main ingredient in caviar, and this large, long-lived freshwater fish is now the mainstay of caviar production in China. In 2006, a box of pure sturgeon caviar was produced in Qiandao Lake, and China began to take the first step in the production of caviar. However, lack of experience has become a major problem, and some manufacturers can only ask foreign experts to learn egg retrieval, pickling and other techniques.
Until 2011, China's caviar quality was proudly the first, and countries chose to import Chinese caviar. Lufthansa, which used to be not optimistic about Chinese caviar, changed their opinion after several rounds of blind testing, when Chinese caviar won the first place. The popularity of Chinese caviar has become the light of domestic products.
The original intention of sturgeon farming in China.
The original intention of sturgeon farming in China was not to make caviar, but to restore the wild sturgeon population. All 27 species of sturgeon are listed as endangered, so in 2002, China achieved the first captive breeding of sturgeon and set up a sturgeon release station in Heilongjiang. This has led to a significant increase in the number of sturgeon births.
After overcoming many technical hurdles and decades of hard work, China's sturgeon farming industry is booming. Although sturgeon is difficult to feed, repeated research has revealed that there are many suitable places for sturgeon farming in China, including dozens of provinces such as Zhejiang, Guizhou and Yunnan. Over time, the sturgeon population has increased and its valuable status has gradually depreciated.
The competition in the sturgeon market is fierce.
In the last century, the ** of a pound of sturgeon was about 200 yuan, and now it is only about 30 yuan. As a result of this fierce competition, sturgeon farmers have significantly reduced their incomes and are no longer as lucrative as they used to be. In search of new business opportunities, they found that in Western countries, caviar is synonymous with luxury, selling for between $8,000 and $12,000 per kilogram. Seeing this opportunity, Chinese sturgeon farmers have begun to put caviar production on the agenda.
Although caviar is expensive, it is this high cost that puts a veil over it. When China lowers the **, this veil will also fall off. Now, everyone can taste the taste of caviar, no longer an expensive luxury, but salty, fishy fish eggs. In 2019, the United States criticized Chinese caviar and downgraded its high-end cuisine to a roadside snack, which is an insult to caviar.
Why is Western caviar so expensive?
Authentic caviar is expensive mainly due to the scarcity of sturgeon in Western countries. Sturgeon are limited in number and have a long spawning cycle, waiting until they are seven years old to start spawning. The method of human egg retrieval is also quite cruel, with hormone injections, caesarean sections and other processes in one go. Once the eggs are retrieved, the life of the fish is over, and this way makes it the norm to take one and kill the other.
In contrast, China has developed an aquaculture industry that can retrievably and reduce costs. The caviar on the sushi we usually eat is mostly cheap, not sturgeon. There is also a cumbersome process in the production of caviar, after the eggs are retrieved, they need to be quickly cleaned and sifted, and the whole process must be completed within 15 minutes to maintain the taste. Even when eating, there is a special need not to use a metal spoon, because the combination of the metal spoon and the caviar will cause a reaction and affect the taste.
European and American routines.
Nowadays, a lot of caviar is imported from China, but many foreign brands are actually sold domestically and externally, using the means of creating an "IQ tax". The Champagne Association in France stipulates that only wines from Reims can be called Champagne, and only sparkling wine from other places can be called sparkling wine. A similar example is the French truffle, although it is found in China in large quantities and of comparable quality, but in order to prevent the forced distinction between Chinese truffles and European truffles in Europe, Chinese truffles can only enter the market in the name of inferior truffles, and the high-end market is still monopolized by Europe.
In general, China has become the largest producer of caviar. Even in Russia, the homeland of caviar, there is a high probability that a box of caviar is produced in China when you go to the supermarket and buy it. In 2006, the production of caviar in Chinese artificial farming was only 06 tonnes, but by 2018, caviar production had skyrocketed to 135 tonnes, single-handedly lowering international caviar** by 58% and making caviar affordable for everyone. The rise of China's caviar industry has become a dark horse in the global food market.
The rise of China's caviar industry, from luxury goods to delicious feasts for everyone to enjoy, is really emotional. This article details the development of the caviar industry, from the initial high-end luxury goods to today's domestic products, showing China's outstanding achievements in this field.
First of all, the article mentions that China has become a major exporter of caviar, accounting for one-third of the world's export output, which makes people sigh at the significant increase in China's caviar production level and market share. This is not only a recognition of Chinese caviar manufacturers, but also a strong proof of the strong competitiveness of Chinese caviar in the international market.
Secondly, the article provides an in-depth analysis of the original intention of sturgeon farming in China, and highlights China's efforts to restore wild sturgeon populations. Through artificial farming, China has succeeded in increasing the number of sturgeon births, thus ensuring the sustainable development of the caviar industry. This unique farming model not only solves the problem of endangered species, but also provides a solid foundation for the caviar industry.
At the same time, the article points out that the fierce competition in China's caviar market has led to a decrease in the income of sturgeon farmers. This reflects the Chinese market's dual focus on quality and quality. In the market competition, it is not only necessary to maintain high quality, but also to find new business opportunities, which is one of the keys to the success of Chinese caviar producers.
The article also deciphers why Western caviar is expensive, revealing the reasons why authentic caviar is expensive. In contrast, China's aquaculture model allows for repeatable egg retrieval, which effectively reduces production costs. This unique way of making it ensures the quality of the caviar and makes it more competitive.
Finally, the article mentions that China has become the largest producer of caviar, and Chinese caviar is imported in large quantities in the international market. This is the best proof of the rise of China's caviar industry, and it also provides a solid foundation for China's position in the food industry. The success of China's caviar fully demonstrates the competitiveness of China's manufacturing industry in the global market.
Overall, this article vividly presents the rise of China's caviar industry, from production technology to market competition, from international recognition to in-depth exploration of the domestic market, all of which show China's outstanding strength in the gastronomic industry. This successful experience not only has a positive role in promoting the caviar industry, but also is a vivid portrayal of China's manufacturing industry emerging in the global market.
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