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Just like humans, animals require a variety of foods and nutrients for a balanced diet. Foods such as fruits and vegetables provide important nutrients, including fats, carbohydrates, and fiber, as well as vitamins and minerals. Fruits and vegetables can provide a healthy nutritional balance for your pet's diet, and specific fruits or vegetables can substitute allergenic ingredients or improve the overall digestibility of the formula and reduce waste cleanup. 1. The Nutritional Value of Fruits and Vegetables in Pet Food Fruits and vegetables are familiar ingredients in our daily lives. Pet parents know they should eat more of them, and they believe their furry friends should too. Research on fruits and vegetables supports this belief. Studies on the regular consumption of fruits and vegetables primarily focus on chronic diseases such as cancer, cardiovascular diseases, stroke, Alzheimer's disease, cataracts, and the risk of age-related functional decline. For these chronic diseases, prevention is often more effective than treatment, and many epidemiological studies reflect this. 2. Nutritional Value of Fruits and Vegetables in Pet Food Due to their good fermentation characteristics, fruit fiber is an important source of soluble and insoluble fiber in pet food formulas. It can promote the health of the pet's gastrointestinal tract and achieve the benefits of intestinal fermentation without affecting nutrient digestion rate, fecal quality, or palatability. The effective dosage of fruit fiber needs to be evaluated, considering the ratio of insoluble fiber to soluble fiber in the finished product. In addition to providing fiber, fruits and vegetables are also a source of antioxidants, including flavonoids, polyphenols, carotenoids, as well as vitamins C and E. Antioxidants slow down oxidative damage to cells by scavenging free radicals and unstable molecules produced by the body. The type and function of antioxidants vary depending on the plant species. For example, anthocyanins found in blueberries and strawberries can cross the blood-brain barrier and enter the cortex and hippocampus, affecting cognitive abilities. Blueberries, rich in anthocyanins, have functional antioxidant properties that can support the cognitive health of pets. Furthermore, the scientific understanding of the efficacy of plant ingredients in pet food is still evolving. 3. Functional Application of Fruits and Vegetables in Pet Food According to Mintel's report "Pet Food: Impact of COVID-19 and Beyond," 75% of people believe it is worth paying more for premium pet food. Fruit and vegetable ingredients not only look good on pet food labels or packaging, but they also serve as indicators for pet owners in choosing food that is beneficial for their pets' health and well-being. Typically, the main fruits and vegetables consumed in human diets are also used in pet food formulations. This list includes sweet potatoes, potatoes, carrots, blueberries, and cranberries. Adding powdered, granulated, or thinly sliced dried fruits and vegetables to coarse-ground food is the most cost-effective method. For canned, refrigerated, and frozen pet foods, semi-dried, fresh, or individually quick-frozen ingredients are usually preferred. Potatoes and sweet potatoes have been proven to be highly digestible, making them an excellent solution for "sensitive digestion" formula pet food packaging, which is favored by small dog owners. More and more brands are attempting to eliminate the use of synthetic vitamins and minerals and provide more natural trace nutrients by adding fruits and vegetables. Another trend is the removal of carbohydrate-based fillers, which provide calories but no nutrition. In addition, fruit powders offer a range of benefits for pet food formulations. This includes not only enhancing flavor but also aiding in moisture retention, controlling water activity, increasing yield, reducing fat, inhibiting microbial growth, and providing antioxidants. Fruit and vegetable powders are typically produced through drum drying or freeze drying. They may contain a carrier that helps maintain the nutritional value of the ingredients and improves convenience in usage and storage. 4. Enhancing Pet Food Nutrition Pet parents are concerned that feeding their pets the same food day after day may harm their health, which is why the ingredient and mixture market is gaining attention. A new category gaining momentum in the pet food industry is dietary ingredients and mixtures, which provide personalization, customization, and diversity. More importantly, they address health and well-being issues. Just as more and more people realize that what they eat affects their overall health, this awakening also applies to their furry friends. Good pet nutrition can help pets stay healthy and happy, and avoid costly veterinary expenses. Dietary ingredients and food mixtures serve as excellent carriers for components such as fruits and vegetables, providing benefits for digestive health, fur health, joint health, stress relief, cognitive health, and more. By focusing on different combinations of fruit purees, vegetables, and grains that maximize nutritional content, such as berries, pears, oats, organic fruit and vegetable mixtures, they are rich in nutrients - antioxidants, vitamins, minerals, fiber - as well as attractive label ingredients that enhance the nutritional diversity of pet food. Source from: - (c-i.cc)

In recent years, as people's attention to healthy diet continues to increase, dehydrated vegetables are gradually becoming more and more popular as a new type of healthy food. Dehydrated vegetables have become an important part of modern people's daily diet due to their convenience and rich nutrition. Dehydrated vegetables are a type of food that uses a special processing process to remove the moisture from fresh vegetables and retain their nutrients. Dehydrated vegetables do not add any chemicals during the production process, so they retain their original color, taste and nutrients. Compared with fresh vegetables, dehydrated vegetables have a longer shelf life and are easier to store and carry, so they are favored by consumers. During the production of dehydrated vegetables, low-temperature dehydration technology can effectively retain nutrients such as vitamins, minerals, and cellulose in the vegetables. Research shows that dehydrated vegetables lose less nutrients and even contain higher amounts of some vitamins and minerals than fresh vegetables. In addition, dehydrated vegetables also have high antioxidant capacity, which can help people enhance their immunity and prevent the occurrence of chronic diseases. The application scope of dehydrated vegetables is also becoming more and more extensive. Not only can it be used as an ingredient for home cooking, but it can also be used in the production of instant noodles, quick-frozen foods, canned foods and other processed foods. In addition, dehydrated vegetables can also be used as emergency disaster relief food, which is easy to store and carry, providing nutritional security for disaster-stricken areas. At present, the dehydrated vegetable market is gradually emerging. More and more companies are beginning to invest in the production and sales of dehydrated vegetables. At the same time, consumers` awareness and acceptance of dehydrated vegetables are also increasing. Experts say that dehydrated vegetables, as a healthy food, have broad market prospects. In the future, with the continuous innovation of technology and the increasing demand of consumers for healthy diet, the dehydrated vegetable market will usher in greater development space. In general, dehydrated vegetables, as a new type of healthy food, are convenient and nutritious, and are loved by more and more consumers. In the future, with the continuous expansion of the market and the advancement of technology, dehydrated vegetables are expected to become one of the mainstream choices for healthy eating.

In recent years, as people pay more and more attention to healthy diet, dehydrated vegetables, as a convenient and nutritious food, have been favored by more and more consumers. Dehydrated vegetables retain most of their nutrients by removing water, making them more convenient to store and transport, and able to be preserved for a long time. Recently, the dehydrated vegetable industry has ushered in a series of new developments. First, the market demand for dehydrated vegetables continues to grow. As people's pace of life accelerates, more and more consumers are beginning to pursue convenient and healthy food. Dehydrated vegetables meet this need as an ingredient that is easy to store and use. According to industry reports, the market size of dehydrated vegetables has grown at an annual rate of 10% in the past few years, and is expected to maintain a high growth rate in the next few years. Secondly, the variety of dehydrated vegetables continues to expand. Traditional dehydrated vegetables mainly include common vegetables such as carrots, onions, and celery. Nowadays, more and more vegetable varieties have begun to enter the dehydrated vegetable market. For example, new varieties of dehydrated vegetables such as dehydrated spinach and dehydrated broccoli are gradually entering consumers' horizons. These new varieties of dehydrated vegetables are not only closer to fresh vegetables in taste and color, but also have improved nutritional content. In addition, the processing technology of dehydrated vegetables is also constantly innovating. Traditional dehydrated vegetable processing methods mainly remove moisture through methods such as drying or freezing, but these methods may result in the loss of nutrients in vegetables. In order to solve this problem, some scientific research institutions and enterprises began to develop new dehydration technologies. For example, using microwave radiation technology can better retain vitamins and minerals in vegetables. The application of this new technology will further improve the quality of dehydrated vegetables and promote the development of the entire industry. In general, dehydrated vegetables, as a convenient and healthy food, are favored by more and more consumers in the market. With the continuous innovation of technology and the growth of market demand, the dehydrated vegetable industry is expected to usher in greater room for development. In the future, we can expect more varieties and higher quality dehydrated vegetable products to appear on our tables, providing us with more choices for healthy eating.

With the arrival of the autumn season in 2023, we have also entered the best season for producing dehydrated cabbage. Tiankang has harvested the finest fresh ingredients and after careful selection, cleaning, blanching, sugar coating, and drying, we have obtained the best dehydrated cabbage. Take a look at the production images we have captured. Our dehydrated cabbage is produced using the highest quality raw materials and state-of-the-art technology. Tiankang ensures that our products retain the good color, flavor, and nutritional value. Our production process follows strict quality control measures to guarantee the highest standards. If you have a purchasing plan, please share it with us, and we will develop a supply plan based on your requirements. Our team will work closely with you to ensure timely delivery and satisfaction with our products. We offer flexible order quantities to accommodate both small and large-scale orders. We understand that each customer has unique requirements, and we are dedicated to meeting those needs. Whether you are looking for a specific size, packaging, or flavor profile, we can provide customized services to tailor our dehydrated cabbage to your preferences. Our dehydrated cabbage is versatile and can be used in various culinary applications. It can be rehydrated and added to soups, stews, stir-fries, or salads. The natural sweetness and crunchiness of our dehydrated cabbage make it a popular choice among chefs and home cooks alike. Tiankang invite you to explore our range of dehydrated vegetables products and experience the exceptional quality for yourself. Contact us with your purchasing plan, and let us provide you with a customized supply plan that meets your needs. We look forward to serving you and establishing a long-term partnership.

Food ingredients, dried vegetables, spices and herbs is strictly prohibited use ethylene oxide to do sterilization. Do you know what is ethylene oxide? This article will introduce more information about the ethylene oxide. Ethylene oxide is a toxic carcinogen that was previously used to make fungicides. Ethylene oxide is flammable and explosive and is not easy to transport over long distances, so it has strong regional characteristics. It is widely used in washing, pharmaceutical, printing and dyeing and other industries. It can be used as a starting agent for cleaning agents in chemical related industries. Ethylene oxide has a bactericidal effect, does not corrode metals, has no residual odor, and can kill bacteria (and endospores), molds and fungi. Therefore, it can be used as a gas sterilizer to sterilize some items and materials that cannot withstand high temperature sterilization. . American chemist Lloyd Hall patented the ethylene oxide disinfection method for preserving spices in 1938, and this method is still used by some. Ethylene oxide is also widely used to sterilize medical supplies such as bandages, sutures and surgical instruments. Mainly used to manufacture various other solvents (such as cellosolve, etc.), diluents, non-ionic surfactants, synthetic detergents, antifreezes, disinfectants, tougheners and plasticizers, etc. Hydroxyethylation with cellulose can synthesize water-soluble resin (its ethylene oxide content is about 75%). It can also be used as a fumigant, paint thickener, emulsifier, adhesive and paper sizing agent. A mixture of ethylene oxide-carbon dioxide (the ratio of the two is 90:10) or ethylene oxide-dichlorodifluoromethane is usually used, and is mainly used for disinfection of hospitals and precision instruments. Ethylene oxide fumigant is often used for the preservation of grain and food. For example, dry egg powder is often decomposed by bacteria during storage. Fumigation with ethylene oxide can prevent deterioration, but the chemical composition of the egg powder, including amino acids, is not affected. Ethylene oxide easily reacts with acid, so it can be added to certain substances as an antacid to reduce the acidity of these substances or to prevent them from producing acidity for a long time. For example, when producing chlorinated butyl rubber, if ethylene oxide is added to the solution of isobutylene and isoprene copolymer before chlorination, the finished product can be completely eliminated from alkali washing and water washing. Because ethylene oxide is flammable and has a wide explosive concentration range in air, it is sometimes used as a fuel component in gasification bombs. When ethylene oxide automatically decomposes, it can produce huge energy and can be used as the power of rockets and jet propellers. Generally, a mixture of nitromethane and ethylene oxide (60:40 - 95:5) is used. This kind of mixed fuel has good combustion performance, low freezing point, relatively stable properties and is not easy to detonate. In general, the consumption of ethylene oxide for the above-mentioned direct uses is very small. As an industrial derivative of ethylene, ethylene oxide is the second most important product after polyethylene. Its importance lies mainly in the series of products produced using it as raw material. There are far more types of downstream products derived from ethylene oxide than the various ethylene derivatives. Ethylene oxide is 27 times more toxic than ethylene glycol and similar to ammonia. Formaldehyde, ethylene glycol and oxalic acid are formed in the body, which anesthetize the central nervous system, irritate mucous membranes, and are toxic to cell plasma. Most ethylene oxide is used to make other chemicals, primarily ethylene glycol. The main end use of ethylene glycol is in the production of polyester polymers and is also used as automotive coolant and antifreeze. Secondly, it is used to produce ethoxy compounds, ethanolamine, glycol ether, ethylene amine, diethylene glycol, triethylene glycol, polyethylene glycol, hydroxyethyl cellulose, choline chloride, glyoxal, ethylene carbonate Ester and other downstream products. Ethylene oxide is mainly used to make ethylene glycol (raw material for making polyester fiber), synthetic detergents, nonionic surfactants, antifreezes, emulsifiers and ethylene glycol products. It is also used to produce plasticizers, Lubricants, rubber and plastics, etc. It is widely used in many fields such as laundry and dyeing, electronics, medicine, pesticides, textiles, papermaking, automobiles, oil exploration and refining, etc.

What is pesticide residue? Pesticide residue refers to the trace amount of pesticides remaining in organisms, agricultural products (or food) and the environment after pesticide use, in addition to the pesticide itself, but also including the toxic metabolites and impurities of pesticides, is a general term for pesticides and other related substances. The amount of pesticide residue that remains is called residue and is expressed in how many milligrams (mg/kg) there are in each kilogram of sample. Pesticide residue is an inevitable phenomenon after application, but if it exceeds the maximum residue limit standard, it will have adverse effects on humans and animals or the risk of poisoning organisms in the ecosystem through the food chain. Do all agricultural products have pesticide residues? Diseases and pests often occur in the process of agricultural production, so it is necessary to use pesticides for control, but some organic agriculture uses natural biopesticides, so almost all agricultural products may contain pesticide residues. Chinese agricultural products are, and so are foreign agricultural products. In fact, the higher the degree of agricultural modernization, the greater the use of pesticides, therefore, the use of pesticides in developed countries is generally higher than that in developing countries, according to the statistics of the Food and Agriculture Organization of the United Nations in 2000, the use of pesticides per unit area in developed countries is 1.5-2.5 times that in developing countries. In the production practice, due to restrictions on the use of pesticide technology, the actual utilization rate of pesticides is only 30%, most of the pesticides are lost to the environment, the pesticide residues on the plant are mainly retained on the surface of the crop, and the pesticide part with internal absorption will be absorbed into the plant body. The pesticides on the plants have been exposed to wind and rain, natural degradation and biodegradation, and the amount of pesticide residues is very small at the time of harvest. However, in order to ensure the safety of agricultural products, pesticide residue standards should be formulated to control the amount of pesticide residues in agricultural products in a safe range. No residue is idealistic, no country can do it, but reducing pesticide residues and ensuring the safety of agricultural products is the goal of agriculture and pesticide management in all countries. Is pesticides necessary? In recent years, agricultural product quality safety incidents have occurred from time to time, and some people will have the question of "can not not use pesticides?" In fact, the use of pesticides in the world is more than 200 years of history, but during this period, the use of pesticides has been increasing, because the population growth needs to vigorously develop agricultural production to ensure the security of food supply; At the same time, the development of modern agriculture is increasingly dependent on the use of pesticides. Some studies have pointed out that the losses caused by crop diseases and pests can reach up to 70%, and about 40% of the losses can be recovered through the correct use of pesticides. China is a country with a large population of arable land, grain increase and farmers' income has always been the main goal of agricultural production, and the use of pesticides to control diseases, pests and grasses to reduce crop production is a necessary technical measure, if you do not use pesticides, our country will certainly appear famine! Modern agricultural technologies such as agricultural mechanization require the use of pesticides for weeding, height control, leaf removal, fruit setting and other measures to facilitate mechanized operation. Pesticides are as important and essential to plants as medicine is to humans. However, some measures can also be taken to reduce pesticide residues. First, comprehensive disease and pest control can be carried out to reduce the amount of pesticides. The second is to correctly regulate the use of pesticides and reduce the amount of pesticide residues; The third is to vigorously promote biopesticides, reduce the use of chemical pesticides, and constantly reduce the level of pesticide residues. The agricultural sector has been working on these efforts. Can agricultural products containing pesticide residues be eaten? Whether it is safe to eat agricultural products containing pesticide residues depends on the amount of pesticide residue, toxicity, and the amount consumed. In order to ensure the safety of agricultural products, countries develop pesticide residue limit standards based on toxicological data of pesticides (mainly daily allowable intake and acute reference dose) and food structure of residents, etc., the residual amount is safe and can be safely consumed, while excessive agricultural products have safety risks and should not be eaten. It should be added that the safety factor of at least 100 times is increased in the formulation of the residue standard, so the residue standard has a large insurance factor, in theory, even if the accidental consumption of agricultural products with excessive residues may not occur. In order to ensure the safety of agricultural products, China carries out strict management of pesticide safety, pesticide registration needs to carry out 18 acute, sub-chronic and chronic safety tests in two years, and will not approve the registration of products with carcinogenic teratogenic safety hazards. China has also adopted the most stringent management of highly toxic pesticides, and has banned the elimination of 33 highly toxic pesticides, including methamidophos and other products that are still widely used in some developed countries such as the United States, while vigorously developing biopesticides. At present, the proportion of highly toxic pesticides in China has been reduced from 30% to less than 2%, and more than 72% of pesticides are low-toxic products, pesticide safety has been greatly improved, the occurrence of poisoning in rural production has been reduced, and the death rate of suicide by drinking drugs has also decreased significantly. This is not to say that our agricultural products are absolutely safe, to be sure, pesticides are safer today than they used to be. If you are concerned about pesticide residues, you can also take measures such as blistering and peeling when eating fresh vegetables and fruits to remove possible residues. Which agricultural products have greater residual risk? General organic agricultural products, green food and pollution-free agricultural products, because of the strict regulations on the pesticides used and the use of methods, pesticide residues are relatively small, less than the standard, relatively safe. Wheat, rice and corn and other food crops, due to the long growth period and long storage period, most of the pesticide residues will be degraded, and after processing and cooking, the residues will be further removed and degraded, relatively safe. Vegetables and fruits because most of them are fresh food, pesticide residue degradation is less, so the state on the use of vegetables and fruits of pesticide management is more strict, in addition to the prohibition of the use of highly toxic pesticides, pesticides allowed to strictly regulate the use of technology and safety interval, normal production will not appear safety problems. For some continuously harvested fresh vegetables and fruits, the residual risk may be relatively greater. Agricultural products have pesticide residues, due to the strict management of pesticides and residues in various countries, agricultural products that meet the pesticide residue standards are safe, therefore, the residue and safety of agricultural products should be correctly understood. To enhance safety awareness, but don't talk about drug color change. The amount of pesticide residue is very small, and its harm is far less than some environmental and air pollutants and pathogenic microorganisms. How to determine the standard of pesticide residues? Pesticide residue standards include pesticide residue limit standards (that is, maximum residue limits), pesticide residue detection method standards, etc. The most directly related to consumers is the pesticide residue limit standards in food or edible agricultural products. China, like developed countries such as Europe, the United States, Japan and Australia, adopts internationally common risk assessment techniques and methods, and formulates national standards for pesticide residue limits in order to consider the maximum possible risk. The specific methods and steps are as follows: First, according to the production, processing, circulation, consumption, import and export needs of agricultural products and the actual situation of pesticide use, determine the agricultural products (or food) and pesticide combination that need to establish the residue limit standard; Then the simulation dynamic test of pesticide residue degradation, national dietary structure investigation and pesticide toxicology research were carried out. The residual value of pesticides remaining in agricultural products (or food) under normal use (including the median value, the maximum residual value, etc.), the dietary data of Chinese consumers (the daily consumption amount of each edible agricultural product or food in different regions, different ages, and different genders) and the toxicity of pesticides (including the daily allowable intake, acute reference dose, etc.), are obtained respectively. On this basis, the risk assessment of dietary intake of pesticide residues was carried out, and the recommended value of pesticide residue limit was obtained. Finally, after deliberation and approval by the food safety pesticide residue national standard Review Committee, it is jointly promulgated by the Ministry of Health and the Ministry of Agriculture. In particular, the formulation of residue standards is based on the maximum possible risk, that is, the implementation of the most stringent safety requirements; On this basis, it is necessary to increase the safety factor by at least 100 times, for example, if the amount of a pesticide residue in the food is 50mg/kg, there may be a safety risk, then the standard is set at 0.5mg/kg. Is China's pesticide residue standard lower than that of Europe and the United States? People often like to compare our standards with those of developed countries in Europe and America. In terms of the number of pesticide residue standards, due to the long history of pesticide management in Europe and the United States, the number of residues is more than that in China. However, in terms of the level of standards, it is difficult to compare the level of residual standards in different countries. From the technical level, the agricultural production, pesticide use and food structure of different countries are different, so there will be certain differences in residue standards. From the management level, although the main purpose of the development of residue standards is to ensure food safety, countries are now increasingly using pesticide residues as technical barriers to international trade in agricultural products and, if necessary, as political chips. The differences of pesticide residue standards in different countries are also affected by the following factors. First, for pesticides that are not produced or used in the country, the most stringent standards are often formulated, and for pesticides used in the country, especially those used in export agricultural products, the residue standards are as loose as possible within the safe range. For example, the United States, the European Union and Japan implement the standard limit for pesticides that are not registered in their own countries (that is, 0.01~0.05mg/kg), and this concentration is difficult to detect by instruments in many developing countries; However, for pesticides registered for use in the country, even if the pesticide is highly toxic, its standards are loose. For example, the United States stipulates that the standard of highly toxic pesticide methamphetamine on celery is 1mg/kg, and that on cauliflower is 0.5mg/kg, and Japan stipulates that celery is 5mg/kg and cauliflower is 1mg/kg. The second is strict standards on crops that the country does not have or mainly relies on imports. Such as chlorobenzoamide is a new insecticide, the European Union standard on grapes is 1mg/kg, and in rice and other grains is 0.01mg/kg, tea is 0.02mg/kg, grapes can be eaten, the standard should be higher, but grapes are the dominant crops in Europe, so the standard is loose; For example, the commonly used fungicide chlorotronil, the EU standard for direct consumption of apples and pears is 1mg/kg, while it is 0.01mg/kg on rice and other grains, and 0.1mg/kg on tea. Third, the same crop, national standards are different, such as safety is not very high fungicide in rice residue standards, Japan is 5mg/kg, the EU is 0.02mg/kg, a difference of 100 times; Another example is the highly toxic pesticide methyl parathion, which is 1mg/kg in Japan and 0.02mg/kg in the EU, a difference of 50 times. In order to coordinate and unify residue standards, the Codex Alimentarius Commission is responsible for developing international standards for pesticide residues, but even if there are international residue standards, most developed countries implement their own national standards, while most developing countries often can only implement international standards because of their weak ability to develop residue standards. China is the chair of the Codex Alimentarius pesticide residue Standards Committee, therefore, China's pesticide residue standards as far as possible with the international Codex Alimentarius standards (rather than European, American and Japanese standards), some standards are lower than developed countries, but some standards are higher than developed countries. Such as the new pesticide methoxyfenazide in China's standard in cabbage is 2mg/kg, while the United States and Japan's is 7mg/kg; Malathion is an old pesticide, China's standard in citrus, apples, beans is 2mg/kg, in brown rice is 1mg/kg, in radish is 0.5mg/kg, are stricter than the United States standard of 8mg/kg; The standard of azinoxone in soybeans is 0.05mg/kg, while the standard of the United States is 0.3mg/kg, and the standard of the European Union and Japan is 0.1mg/kg. The standard of commonly used fungicide thiamendazole in mushrooms in China is 5mg/kg, the United States is 40mg/kg, the European Union is 10mg/kg, and Japan is 60mg/kg, which are 8, 2, and 12 times stricter than them, respectively. The formulation of pesticide residue standards in China mainly considers safety, and rarely involves trade protection. It can be seen that no matter whether there are differences in the level of residue standards in different countries, the residue standards are formulated according to the safety risk assessment. As long as the residue standards are met, agricultural products are safe, and the standards of other countries cannot be used to judge whether there is safety, and the standards of one country cannot be used to deny the standards of other countries, which is not scientific. Because the pesticide residue standard is not only based on the safety risk assessment results to develop, but also comprehensive consideration of industrial development, international trade and other factors. What is the current situation of pesticide residues in agricultural products in China? The current situation of pesticide residues in agricultural products in China can be summarized in three sentences, that is, it has been improving in recent years, and the overall situation is better, but there are still hidden dangers. To be specific, first, the national 3-5 times a year of agricultural product quality and safety routine monitoring shows that the results are improved year by year and greatly improved, not only reflected in the continuous decline of pesticide residues over the standard rate, from more than 50% ten years ago to less than 10% at present; Ten years ago, the number of vegetables with more than 1 mg/kg of pesticide residues was higher, but it is now rare, and only occasionally more than 1 mg/kg of pesticides were detected. Second, the current qualified rate of pesticide residue monitoring of agricultural products is generally high, such as rice and fruit as high as more than 98%, vegetables and tea are also more than 95%. Third, the current situation of pesticide residues is not stable, and there are still some risks and hidden dangers, such as the heavy occurrence of diseases and pests and the large use of pesticides in the summer in southern regions or other regions, which is easy to cause excessive pesticide residues in agricultural products, and for example, in the case of off-season cultivation in facilities, due to the large amount of pesticides and not easy to degrade, it is also easy to cause excessive pesticide residues. With the improvement of residue limit standards at home and abroad or the increase of monitoring pesticide types, agricultural products that did not exceed the standard have become excessive; In particular, due to the small scale of China's agricultural production industry, there are many thousands of farmers dispersed production and management, coupled with relatively backward production technology, base approval and market access is difficult to truly achieve, resulting in more difficult supervision. At the same time, the number of pesticide residue standards in China is relatively small compared with developed countries, so it is very important to speed up the formulation and improvement of pesticide residue standards. How to remove pesticide residues? Pesticide residues in produce can be removed or reduced by a number of methods, often simple methods including placing, washing, cooking, and peeling. First, because pesticide residues will continue to degrade over time, some storable potatoes, cabbage, cucumbers, tomatoes, etc., can be placed for a few days after purchase, on the one hand, agricultural products can continue to mature, on the other hand, pesticide degradation residues will be reduced. The second is washing, pesticide residues remaining on the surface or outside of agricultural products are also easier to be washed off by water or dishwashing liquid, therefore, before cooking the vegetables with water for half an hour, and then appropriate to add detergent rinse, basically can remove the surface of pesticide residues. Third, cooking, high temperatures can generally make pesticide residues degrade faster. Fourth, peel, apple, pear, citrus and other agricultural products on the skin of pesticide residues are generally higher than the internal tissue, therefore, peeling, peeling is a good method. However, it should be noted that no matter what method is adopted, it is difficult to completely remove pesticide residues in agricultural products, especially small amounts of pesticide residues that have entered the internal tissues of agricultural products. And if other substances are used in the process of removing pesticide residues, such as dishwashing liquid, bacterial agent, enzyme agent, etc., it is also necessary to consider the safety of the residues of these substances after use on the human body, because dishwashing liquid can remove pesticide residues, but its own as a chemical or biological pollutant may also cause secondary pollution to agricultural products (or food). -------------- Source from: (www.gov.cn)

As summer is coming in the Northern Hemisphere and temperature is increasing, we need to know how to store dehydrated vegetables in appropriate environments. When the temperature exceeds 30 ℃ (86 ℉), we will recommend our customers to use a refrigerated-container for the transportation of dried vegetables, vegetables powder or spices. This is because high temperatures will cause the sugar-containing products to clump together, which may affect normal use when the customer receives the goods. Also, a refrigerated warehouse is required to store the products. This refrigerated warehouse must meet the following conditions: 1.The temperature must be below 16 ℃ (60 ℉) 2.The air humidity must be below 60% 3.Products must be kept away from light and dry. If you live in a humid area or during the rainy season, using dehumidifier will be recommended. Dehumidifier can reduce the moisture in the air. All these methods will help to keep dried vegetables in good quality for longer. ---------------- Enjoy the natural goodness of farm-fresh vegetables, now with the added convenience of easy storage and preparation. Our dehydrated vegetables are perfect for meal prep, camping trips, or anytime you want to add a burst of flavor and nutrition to your dishes. Just soak in water to rehydrate, and they're ready to use! Contact Tiankang Food for more information!

OU Kosher, ISO 9001 and ISO 22000 Annual Audit In April 2023, The OU Rabbi came to the Jiangsu Tiankang factory to do the annual audit. The OU Rabbi visited the factory to inspect the factory's export qualifications, production documentation, and conducted on-site inspections of the factory's internal workshop. Tiankang has had years of certification cooperation with OU Kosher, providing qualified Kosher certified food to our customers. In May 2023, China Quality Certification Center (CQC) officers from China visited Jiangsu Tiankang factory for a two days on-site audit of ISO 9001 and ISO 22000. The audit includes checking our base records, raw materials records, production records, shipment records, laboratory testing records, factory records, customer feedback records, and etc. We can provide certified laboratory like SGS or Sino pesticide residue testing certificates for our products, and all of our employees will do health examinations every year. ------------------------------ Contact us for more information about dried vegetables, spices and herbs, frozen dried fruits, frozen dried vegetables.

Chinese Dehydrated Tomato China is known for its rich agricultural resources and has been a major player in the global food industry. One of the most popular products is dehydrated tomatoes, which are widely produced and exported from China. Dehydrated tomatoes, also known as dried tomatoes, are made by removing the moisture from fresh tomatoes through a drying process. This process results in a concentrated and flavorful product that can be used in a variety of dishes. Dehydrated tomatoes are a popular ingredient in soups, stews, sauces, and salads. China has been producing dehydrated tomatoes for many years and has become a leading exporter of this product. The main production areas are in the northern and western regions of China, where the climate is ideal for growing tomatoes. The production process of dehydrated tomatoes in China involves several steps. First, the tomatoes are washed and sorted to remove any damaged or spoiled fruit. Then, they are sliced and placed on trays to be dried in a dehydrator. The drying process can take several hours, depending on the temperature and humidity. Once the tomatoes are dry, they are sorted again to remove any remaining moisture and impurities. China's dehydrated tomatoes are known for their high quality and competitive pricing. They are exported to many countries around the world, including the United States, Europe, and Japan. The demand for dehydrated tomatoes continues to grow as more people seek healthy and convenient food options. In conclusion, China's dehydrated tomatoes are a popular and versatile product that is widely used in the food industry. Their high quality and competitive pricing make them a top choice for buyers around the world. Tiankang fatory also provides other dried vegetables, dried fruits, spices and herbs. Contact us for free sample!

FD Tofu Freeze-dried tofu, also known as dried tofu, is a popular food in China and other Asian countries. It is made from fresh tofu, which is first frozen and then dried in a vacuum at low temperature. The result is a light, crispy, and shelf-stable product that can be stored for a long time without refrigeration. Freeze-dried tofu is a nutritious food that is rich in protein, fiber, and minerals. It is low in fat and calories, making it an ideal food for those who are watching their weight. It is also a good source of calcium, iron, and potassium, which are important for bone health, blood circulation, and muscle function. One of the advantages of freeze-dried tofu is its convenience. It can be rehydrated quickly by soaking it in hot water for a few minutes, and then used in a variety of dishes. It can be added to soups, stir-fries, salads, and even desserts. Its crunchy texture and mild flavor make it a versatile ingredient that can be used in both savory and sweet dishes. Another advantage of freeze-dried tofu is its long shelf life. It can be stored in an airtight container for up to a year, making it a great food to keep on hand for emergencies or for when fresh tofu is not available. It is also a good food to take on camping trips or to pack in a lunchbox, as it does not require refrigeration. In conclusion, freeze-dried tofu is a nutritious and convenient food that is easy to prepare and versatile in its uses. It is a great addition to any pantry and can be used in a variety of dishes to add protein, fiber, and minerals to your diet. Give it a try and discover the many benefits of this amazing food. ----------------------- Tiankang fatory also provides other dried vegetables, dried fruits, spices and herbs, freeze dried vegetables and freeze dried fruits. Contact us for free sample!

Price Increasing of Dried Chive Rings In the year 2023, the price of dehydrated chives is expected to rise significantly. This is due to a number of factors that are currently affecting the global chive market. Firstly, there has been a decrease in the production of chives in China. This is largely due to changes in weather patterns, and the supply of fresh chives has decreased, leading to higher prices. As a result, dried chives production cost has increase. However, the demand of dried chives is increasing year by year. High demanding, lower quantity caused the increasing of chive price. Tiankang will provide dried chive rings at bulk price with premium quality to our customers. Contact us for more information. -------------------------------- Tiankang fatory also provides other dried vegetables, dried fruits, spices and herbs. Click links to check other products: dried leek, dried green onion, dried leek, dried coriander and etc. Contact us for 2023 new harvest chive rings and we can provide free sample!

Turmeric Powder Turmeric is a spice that has been used for centuries in traditional medicine and cooking. It is a bright yellow-orange powder that comes from the root of the turmeric plant, which is native to India and Southeast Asia. Turmeric is a member of the ginger family and has a warm, bitter taste. Turmeric has been used for its medicinal properties for thousands of years. In Ayurvedic medicine, turmeric is considered a powerful anti-inflammatory and is used to treat a variety of conditions, including arthritis, digestive issues, and skin problems. In traditional Chinese medicine, turmeric is used to treat liver and gallbladder problems. In recent years, turmeric has gained popularity as a superfood and has been studied extensively for its health benefits. The active ingredient in turmeric is curcumin, which has been shown to have anti-inflammatory and antioxidant properties. Turmeric powder is made by grinding the dried root of the turmeric plant into a fine powder. It is commonly used in cooking to add flavor and color to dishes, particularly in Indian and Southeast Asian cuisine. Turmeric powder is also available in supplement form, and is often marketed as a natural remedy for a variety of health issues. Click links to check Tiankang products: Dried Ginger, Tumeric Powder, Dried Vegetables, Dried Fruits and etc.

Dehydrated Leek Dried leeks are a versatile and flavorful ingredient that has gained popularity in recent years due to its unique taste, nutrition, and convenience. Dried leeks are made by dehydrating fresh leeks, which removes most of the moisture content and makes them shelf-stable for an extended period. In this article, we will discuss the processing method of dried leeks, its market size, nutrition, and usage. The processing method of dried leeks is relatively simple. Fresh leeks are first washed, trimmed, and sliced into small pieces. The leek slices are then dried using various methods such as air drying, sun drying, or dehydration using a food dehydrator. Once the leeks are completely dry, they are packaged and ready to use. The market size of dried leeks has been steadily growing over the years, as more people discover its flavor and versatility. Dried leeks can be found in many grocery stores, health food stores, and online retailers. They are available in different forms such as whole dried leeks, sliced dried leeks, and powdered dried leeks. The market size for dried leeks is expected to continue to grow as more people seek out healthy and flavorful ingredients for their meals. Dried leeks are an excellent source of nutrition, providing several vitamins and minerals. They are a good source of dietary fiber, vitamin C, vitamin K, and iron. They are also low in calories and fat, making them an excellent choice for those who are watching their weight. Additionally, dried leeks contain antioxidants and other beneficial plant compounds that help promote overall health and wellness. Dried leeks can be used in a variety of dishes, adding flavor, texture, and nutrition. They are often used in soups, stews, casseroles, and other savory dishes. Dried leeks have a slightly sweet and onion-like flavor that pairs well with many other ingredients. They can also be rehydrated and used in salads, sandwiches, and other dishes where a fresh crunch is desired. In conclusion, dried leeks are a versatile and healthy ingredient that has gained popularity in recent years. They are easy to use and provide several nutritional benefits. The processing method of dried leeks is relatively simple, and they are available in different forms in the market. The market size for dried leeks is expected to continue to grow, as more people seek out healthy and flavorful ingredients for their meals. Dried leeks can be used in a variety of dishes, making them a valuable addition to any kitchen. ---------------------- Other Dried Vegetables: Chive, White Onion, Shallot.

Dehydrated Beet Root Cubes Dehydrated red beets are a convenient and nutritious way to enjoy the rich, earthy flavor of beets year-round. These beets are carefully washed, sliced, and dehydrated to remove the moisture while retaining all the beneficial nutrients, such as fiber, potassium, and folate. Dehydrated red beets are easy to store and can be rehydrated by soaking them in water or adding them directly to soups, stews, and salads. They can also be ground into a powder and used as a natural food coloring or added to smoothies for an extra boost of nutrients. In addition to their nutritional benefits, dehydrated red beets are a versatile ingredient that can be used in a variety of dishes. They add a vibrant pop of color and a sweet, slightly earthy flavor to roasted vegetables, grain bowls, and veggie burgers. So if you're looking for a healthy and convenient way to enjoy the delicious taste and benefits of beets all year round, try adding dehydrated red beets to your pantry today! Contact us for free sample and more information about dried vegetables, spices and herbs.

Air Dried Cucumber's Nutrition Dried cucumber is a dehydrated form of fresh cucumber. It has a concentrated nutrient profile, with some variations in its nutritional content compared to fresh cucumber. Here is a general overview of the nutritional value of dried cucumber: Calories: Dried cucumber is relatively low in calories, with about 25-30 calories per 10-gram serving. Carbohydrates: Dried cucumber is primarily composed of carbohydrates, with around 6-7 grams of carbs per serving. It also contains some fiber, which can help promote healthy digestion. Protein: Dried cucumber contains a small amount of protein, usually around 1 gram per serving. Fat: Dried cucumber is virtually fat-free. Vitamins and minerals: Dried cucumber is a good source of several important vitamins and minerals, including vitamin C, vitamin K, potassium, and magnesium. It also contains smaller amounts of other micronutrients like iron, calcium, and zinc. Overall, dried cucumber can be a nutritious addition to your diet, particularly as a low-calorie, high-fiber snack or ingredient in recipes. However, it's important to note that dried cucumber can also be high in sodium if it has been salted during the drying process, so be mindful of your sodium intake if you're consuming dried cucumber regularly. Contact us for more dehydrated vegetables, spices and herbs information! @tiankangfood

What is Dehydrated Garlic? Dehydrated garlic, also known as dried garlic, is a popular ingredient in many cuisines around the world. It is made by removing the moisture from fresh garlic, which helps to preserve its flavor and extend its shelf life. Dehydrated garlic is widely available in various forms, including flakes, granules, powder, and minced. The process of dehydrating garlic involves peeling and slicing the cloves, then drying them in a dehydrator or oven. The garlic is heated to a specific temperature, which removes the water content and preserves the natural oils and flavors. The resulting product is a concentrated form of garlic that retains all of the health benefits and flavor of fresh garlic. One of the primary advantages of using dehydrated garlic is its extended shelf life. Fresh garlic has a relatively short shelf life, and it can spoil quickly if not used promptly. Dehydrated garlic, on the other hand, can last for several months or even years if stored properly in an airtight container in a cool, dry place. Dehydrated garlic is a versatile ingredient that can be used in a wide range of dishes, including soups, stews, sauces, marinades, and spice blends. It is also a popular ingredient in snack foods such as chips and crackers, as well as in seasoning blends for popcorn and other snacks. In addition to its culinary uses, dehydrated garlic is also known for its health benefits. Garlic is high in antioxidants and has been linked to a range of health benefits, including reducing inflammation, boosting the immune system, and lowering cholesterol levels. In conclusion, dehydrated garlic is a valuable ingredient in many kitchens around the world. Its concentrated flavor and extended shelf life make it a versatile and convenient option for a wide range of dishes. Whether you are a professional chef or a home cook, dehydrated garlic is a great ingredient to have on hand.

Dried Cabbage Production Introduction Dehydrated cabbage, also known as dried cabbage, is a versatile and convenient ingredient that can be used in a wide range of dishes. It is a popular product in the food industry due to its long shelf life and ease of storage, making it a cost-effective option for both commercial and home kitchens. Production Process: Harvesting: Cabbage is harvested when it is mature and has reached its maximum size. Cleaning: The cabbage is thoroughly washed to remove any dirt or debris that may be present. Cutting: The cabbage is cut into thin slices or shredded to maximize the surface area for dehydration. Blanching: The cabbage is blanched in hot water for a short period of time to preserve its color and texture. Dehydration: The blanched cabbage is then dehydrated using either a commercial dehydrator or an oven. This process removes all moisture from the cabbage and reduces its weight significantly. Cooling: The dehydrated cabbage is then cooled to room temperature before packaging. Packaging: The dehydrated cabbage is packaged in airtight containers or vacuum-sealed bags to prevent moisture from re-entering the product. Benefits of Dehydrated Cabbage: Long shelf life: Dehydrated cabbage can be stored for up to a year without spoiling, making it a cost-effective option for commercial kitchens. Convenient: Dehydrated cabbage is easy to store and transport, making it a convenient option for home kitchens as well. Versatile: Dehydrated cabbage can be used in a variety of dishes, including soups, stews, casseroles, and salads. Nutritious: Dehydrated cabbage retains most of its nutritional value, including vitamins and minerals, making it a healthy ingredient to include in meals. Conclusion: Dehydrated cabbage is a valuable ingredient that can be used in a wide range of dishes, offering a long shelf life and convenience for both commercial and home kitchens. With its versatility and nutritional benefits, dehydrated cabbage is a popular product in the food industry and a staple in many households. ------------- Links: Carrot, Tomato, Kale, Coriander and etc.

Dried Sweet Potato Sweet potatoes are a delicious and nutritious vegetable that are popular around the world. However, they are perishable and may not be available year-round in some areas. To overcome this challenge, dehydrated sweet potatoes have become a convenient and nutritious option. Dehydrated sweet potatoes, also known as dried sweet potatoes, are made by removing the water from fresh sweet potatoes. This process extends the shelf life of the vegetable and also makes it more convenient to store and transport. Dehydrated sweet potatoes can be stored in an airtight container at room temperature for several months. In addition to being convenient, dehydrated sweet potatoes are also highly nutritious. They are an excellent source of vitamins A and C, which are important for maintaining healthy skin and eyesight. They also contain potassium, which is essential for proper muscle and nerve function. Dehydrated sweet potatoes are also a good source of fiber, which can help promote digestive health. Dehydrated sweet potatoes can be used in a variety of ways. They can be rehydrated and used in soups, stews, and casseroles. They can also be ground into a powder and used as a natural sweetener or a gluten-free flour substitute. Dehydrated sweet potatoes can also be used as a healthy snack by themselves or mixed with nuts and other dried fruits. In conclusion, dehydrated sweet potatoes are a convenient and nutritious option for people who want to enjoy the benefits of sweet potatoes year-round. They are easy to store, transport, and use in a variety of ways. They are also highly nutritious and can provide a range of health benefits. So, next time you are looking for a healthy and convenient food option, consider dehydrated sweet potatoes.

Dried Apple is made from the freshly harvest apples. Raw material will be dried by the hot wind and the dried apple products will have maximum 8% moisture. Dried apples do not contain pigments, preservatives, and are rich in fiber. 1. Technical requirements of raw materials (1) Varieties: Wojin, Jiguan, Hongyu and Guoguang apples are all acceptable. (2) Fruit diameter: the fruit diameter is not less than 60mm. (3) Quality: The fruit is fresh and plump, of good quality, more than eight mature, free from mildew, deformity, frostbite, pests and diseases, and severe mechanical injuries. 2. Citric acid is white and dry, with a purity of over 90%. 3. Sodium sulfite is white, dry and pure. 2. Process flow Raw materials→washing→peeling→trimming→slicing→soaking in liquid medicine→arranging skewers→drying→picking→moisturizing→packing→storage of finished products. 3. Process operation 1. Raw material processing The raw materials are mechanically peeled, and then punched into a circular hole along the center of the core by a corer, and cut into 8-10mm thick annular slices along the fruit with a slicer, and the core is taken out. . 2. Soaking in liquid medicine (1) Soak apple slices in liquid medicine for 30-40 minutes. (2) When soaking, the liquid level of the liquid medicine should be 15-20cm higher than that of the sliced fruit. (3) In order to prevent the fruit slices from floating on the liquid medicine, the fruit slices should be pressed with a curtain weight on the fruit slices to ensure that the fruit slices are completely soaked in the liquid medicine. (4) After the fruit slices are soaked, they are strung on the bamboo poles one by one and spread out evenly, so as to prepare for entering the drying room. (5) Liquid medicine formula: water, citric acid, and sodium sulfite are prepared in proportions of 250kg, 0.15-0.3kg, and 2.5-3.5kg. 3. Drying (1) Drying chamber temperature: 60-80°C. (2) Drying time: 5 to 10 hours. (3) Dehumidification: Dehumidification should always be carried out during the drying process. (4) Precautions: During the drying process, it is necessary to prevent the temperature from fluctuating from high to low. 4. Selection (1) The dried apples should be manually selected and trimmed. (2) Trimming: Trim off the residual nests, peels, mechanical scars, spots, and pests on the fruit slices. (3) Selection: remove the non-dried pieces, paste pieces, fragments and dirty pieces in the fruit slices, and remove impurities. 5. Moisture After trimming, select qualified dehydrated apples, and then spray water to regain moisture for more than 10 hours. After regaining moisture, the moisture content must not exceed 18%. 6. Packaging The dehydrated apples that pass the test and inspection are put into composite packaging bags for packaging. Requirements for quality standards of finished air dried apple . 1. Color and luster Dried dehydrated apples are light yellow, yellowish white or bluish white. 2. Taste and smell It has the flavor and smell that dehydrated apples should have, sweet and sour, and has no peculiar smell. 3. Organization and shape The fruit slices are ring-shaped slices; without mechanical damage, pests, and spots; incomplete slices do not exceed 10%; broken pieces do not exceed 2%. 4. Moisture content should not exceed 18%. 5. The sulfur content shall not exceed 0.1%. 6. Shelf life There will be no quality changes such as insects, mildew, and discoloration within 12 months from the date of production. Contact us for other Dried Vegetables and Dried Fruits !

The global dehydrated vegetables market size was valued at USD 5.32 bilion in 2021. The market is projected to growfrom USD 5.70 bilion in 2022 to USD 9.19 bilion by 2029, exhibiting a CAGR of 7.07% during the forecast period. Theglobal COVID-19 pandemic has been unprecedented and staggering, with dehydrated vegetables experiencing lower.than-anticipated demand across all regions compared to pre-pandemic levels. Based on our analysis, the globamarket exhibited below average growth of 5.34%% in 2020 as compared to 2019. The global market is experiencing strong growth primarily due to the surging demand for products with higher shelflife. Dried veggies are ready-to-eat foods with a longer shelf life. Dehydrating veggies enable them to stay preservedand safe for a longer time. Furthermore, dehydration reduces the weight and space required to store and transportproducts. Dried veggies are a convenient option in today's lifestyle, where most families have both parents workingand do not find time to shop, clean, sort, and cut veggies. Manufacturers are focusing on introducing products to caterto consumer demand. For instance, in December 2020, Anuha Food Products (AFPPL), a food processing startup basein Hyderabad, launched a range of ready-to-cook (RTC) products under its dehydrated gluten-free F&B brand Zili. Theproduct range includes dry onion flakes and garlic cloves with no preservatives. Read More at:- https://www.fortunebusinessinsights.com/industry-reports/dehydrated-vegetable-market-100740