Source: Junction News Client
At present, there are more than 10,000 small workshops in our province, most of which are scattered in the vast rural areas and the combination of urban and rural areas, many of which are only a few people; small workshops are not "small", as a food production format born with pyrotechnic gas, they are a unique mark of a place, giving birth to a number of well-known brands such as Suzhou Huangtianyuan, Funing Cake, Jianhu Lotus Powder Circle, etc., and also inherit and carry forward the nostalgia culture and childhood taste.
At the beginning of this year, the work of "promoting the upgrading of small food workshops" was included in the provincial government's people's livelihood practical projects this year, and it was clear that this year the province will cultivate 300 "famous and excellent" food small workshops. Recently, the Provincial Market Supervision and Administration Bureau organized experts from the technical support group to provide on-site guidance to small food workshops, and officially launched the third-party technical assistance for small food workshops in the province.
From "small scattered" to "famous and excellent", the high position promotes the "transformation" of small workshops
In the early morning of June 10th, the "Bazhen Mijia" food workshop in Pukou District, Nanjing City, welcomed two special "guests" - Zou Xiang and Wu Mengsha, experts of Beijing Huazhi Food Farmer Certification Service Co., Ltd. They put on head covers and foot covers, enter the production operation room, and provide guidance from environmental health management, production process control, system construction and other aspects.
"If the inside of the production apparatus is not cleaned up, the residue will breed microorganisms inside and affect food safety." Wu Mengsha played a flashlight and carefully inspected the inside and outside of the steamer, board, cold cake rack, cold cake net and other production utensils one by one, reminding Feng Yangon, the owner of the small workshop of "Eight Zhen Rice Family" next to him.
In 2012, Feng Yangguang opened a store for on-site production and sale of rice cakes on Lidao Road in Pukou District, Nanjing. Later, from 1 to 10 stores, Feng Yangon rented a 300-square-meter factory building and applied for a small workshop registration certificate in May last year.
"Standardized production plants, so that product quality is more stable, under the guidance of the market supervision department, the establishment of incoming goods inspection system, production process control, factory inspection system, etc., food safety has been improved at the same time." Feng Yangon introduced, "The expert's advice is very good! This year, we want to strive to be a provincial 'famous and excellent' small workshop, so that more people can taste the green and delicious water tower cake. ”
The third-party technical assistance of small food workshops in Jiangsu Province is a specific practice and important measure to promote the upgrading project of small workshops in our province, which will cover 95 counties (cities, districts) in the province and a total of 900 small food workshops.
For thousands of years, small food workshops have developed along with the development of economy and society, and even in today's large-scale and modern food industry, small workshop foods are still favored by specific regions and consumer groups. However, the entry threshold of small food workshops is low, scattered in the streets and alleys, most of them are in front of the store and the factory, and the workers also live, the production operation lacks standardization, the food safety awareness of the employees is not strong, and the risks are more hidden, showing the characteristics of "small scattered".
"It is necessary to retain the delicious taste on the tip of the tongue, retain nostalgia, and ensure food safety." Song Chuanrong, director of the Food Production Department of the Provincial Market Supervision Bureau, said that there are 11,644 small food workshops in Jiangsu. This year, in accordance with the principle of "government leadership, departmental linkage, and workshop responsibility", our province has carried out the upgrading of small food workshops and the cultivation of famous and excellent food workshops, and is currently carrying out the "Five Ones" action, namely "one door-to-door counseling", "one on-site meeting", "a set of standardized production guidelines", "an online training" and "a series of offline practical training".
What kind of small workshop is expected to win the provincial "famous and excellent" reputation? "It mainly refers to a small food workshop that is mainly based on traditional craftsmanship, has a high reputation, has a clean production environment, standardizes production management, and has excellent product quality." Shao Jinjin, director of the Food Production Department of the Provincial Market Supervision Bureau, introduced that there are three basic conditions for declaration, one is to obtain a food workshop registration certificate; the second is that there have been no food safety accidents, food safety violations or food safety incidents in the past three years; and third, there has been no unqualified food sampling inspection in the past three years. For small workshops with honors such as "intangible cultural heritage" and "long-established brand", priority will be given to help.
From inheritance to innovation, small workshops go to a bigger stage
"In the past, only my parents did it at home, the most primitive production conditions, the efficiency is very low, up to three or four hundred pounds a day." Wang Ping, a food operator in Yizheng Youcui, recalled that since he was five or six years old, he had been making cakes such as square cakes and sesame cakes with his family, and the production environment had made him reluctant to continue to participate. As their parents get older, their craft is not inherited, and they face the situation of discontinuation.
In 2020, Wang Ping, who was doing seafood business outside the country, returned to his hometown affected by the epidemic and found that his classmate's "Twelve Wei Tea Dry" had taken the small workshop registration certificate, which was not only "legal", but also renewed, such a change made him have the idea of running the small workshop at home.
After the transformation, Youcui Food has a clean and open production workshop, each area has a clear division of labor, and the production process is coherent and orderly. "Although many of the post-process processes cannot be replaced by machines, during the transformation process, I added some modern equipment to the pre-processing processes such as rice panning, soaking, pressing, etc., according to the production process, and increased the degree of mechanization from 5% to about 35%. Now I can produce eight or nine hundred pounds of goods a day, almost doubled. Wang Ping said that unlike his parents' Shoucheng, he has continuously expanded his customers outward, and the market has expanded from Yizheng to Yangzhou, Nanjing and other places. This summer, he will also carry out a second transformation, expanding the production area from 100 square meters to 150 square meters.
Zhang Fei, deputy head of the food production safety supervision section of yizheng market supervision bureau, has experienced the development process of small workshops from "unlicensed" to "licensed", and has deep feelings. "Before this format did exist, but it was not up to the standard of food production enterprises, and it was in a state of wandering." She said that the registration certificate of small food workshops has given many handicraft owners who "seek life" a legal identity, so that they can make a living in a down-to-earth manner, and only by surviving can they better promote the inheritance and development of local characteristic industries. The upgrade work is to help small workshops go to a broader stage.
Jiangyin Yuecheng Xinchen Rice Cake Processing Farm is one of the beneficiaries of the upgrading of small workshops. Gu Jingya, the owner, said that their ancestors have been making pedal cakes for generations, and they have made some gifts for relatives and friends during the New Year every year, and later the amount has become larger and larger, and with the help of the Wuxi market supervision department point-to-point, from the "black workshop" operated without a license to the current "tin food famous workshop". "In the past, there were chain supermarket buyers who came to our side to see the situation, and at that time, it was still made in the private room, because the environment was not up to standard, so it was not signed." Later, we had a renovated and upgraded factory building, and then a supermarket came to sign a contract. ”
Promoting small workshops to a larger stage requires both inheritance and innovation.
Suzhou Huangtianyuan, founded in the first year of Daoguang, has a history of 200 years, and its profound Jiangnan cultural heritage has bred the unique advantages of Su-style cake dumplings and rice glutinous cakes, and its production skills have been included in the provincial intangible cultural heritage protection project. "Huang Tianyuan's Su-style cake dumplings have their own unique skills, and we currently have 5 intangible cultural heritage masters." Chen Lei, general manager of Huang Tianyuan, said that at present, Huang Tianyuan mainly adopts the method of making and selling to maximize the preservation of taste. "On the basis of inheriting traditional culture and craftsmanship, we are also constantly innovating. In the Suzhou Guanqian Street General Store, customers can find our 'careful machine' as soon as they enter the store: the products are mainly divided into two large pieces, one is a young boutique cake ball, drawing on the Western-style sales model, sold through small packages; the other is the traditional pastries loved by old Suzhou, so that everyone can taste the taste of childhood. ”
The rejuvenated food small workshop industry not only feeds a family, but also a "booster" for rural revitalization. Yancheng Binhai County Tiehe Small Peanut Professional Cooperative is a well-known small workshop, through the construction of standardized production lines, and constantly standardize the process flow, production layout, quality management, risk control, etc., the development of "fried peanuts", "brine peanuts" and "peanut oil" and other high value-added food. The "Little Peanuts of the River" produced uses the high-quality sand soil of the Yellow River's hometown road to drive local farmers to plant 10,000 mu of small peanuts.
From dispersion to agglomeration, scientific supervision gives small workshops a head start
Small workshops are related to the people's livelihood, small food breeds large industries, and small industries contain big feelings. With the continuous advancement of the upgrading of small workshops in our province, making small workshops a promising industry, a number of innovative practices are emerging.
Our province has made it clear that qualified areas are encouraged to carry out the construction of centralized processing zones for small food workshops according to local conditions, and many areas are already exploring.
Recently, the "China Nongpinfeng County Brine Small Workshop Centralized Processing Zone" with an investment of nearly 30 million yuan was officially launched. 58 small workshops have settled in, including old black cooked food, Chaohu He Ji brine dish, Li family cooked food, Qin Ji gluten and other "rich and famous food". Su Shanming, the owner of "Old Black Cooked Food" in Feng County, Xuzhou, said happily, "Entering the centralized processing area for production, obtaining the first batch of 'small workshop certificates', the product quality is more secure, and the future operation is more secure!" ”
According to incomplete statistics, Feng County has more than 300 small workshops of various types such as brine meat and brine processing, soy product processing, and pasta processing. The construction of centralized processing zones has solved the problems of scattered small workshops, simple environment, and hidden dangers in food safety.
Taizhou has Jingjiang Yubo Market, Jiangyan Qintong Aquatic Products Centralized Processing Zone, and Gaogang Dasi Beef Centralized Processing Zone included in the local government planning. In January this year, Taizhou took the lead in promulgating the "Administrative Measures for centralized processing centers of small food workshops in Taizhou", becoming the first city in the province to legislate for the management of centralized processing centers. Kong Jian, deputy director of the Food Production Department of Taizhou Municipal Market Supervision Bureau, introduced that the "Measures" stipulate that the centralized food processing center should establish and implement eight systems such as food safety training, unified factory inspection, and unified waste disposal, which will provide guarantees for the production and operation of small food workshops in accordance with the law.
Due to factors such as processing conditions and food safety concerns, food in small workshops is generally limited to local sales. In May this year, Suxi Changsan City launched the establishment of a mutual inspection and mutual recognition cooperation mechanism for about 2,200 registered food workshops, using local city APP as a platform, which is expected to achieve unified source information traceability and food safety guarantee within the year.
"In the future, you can buy Wuxi Huishan oil puff pastry freshly made on the same day in Suzhou, and the streets of Changzhou will appear in the streets of Suzhou at the same time as the latest batch of Picking Zhizhai candy." Feng Lingna, director of the Food Production Safety Supervision Department of Wuxi Municipal Market Supervision Bureau, introduced that the regulatory authorities of the three places will treat the registered small workshops in the three cities equally, and will not restrict the sale of small workshops' food in different places in any way or name. The relevant information of the small workshop will be entered into the respective city APP of the three places, and consumers can easily query the registration information of the small food workshop and trace the source of food safety as long as the mobile phone logs on to "Lingxi", "Su Zhouzhi" and "My Changzhou".
"The smell of fireworks in the world is the most touching to the hearts of mortals." At present, Suzhou is actively promoting the "Ming Zuo Liang Fang". Xu Minghua, director of the Food Production Supervision Department of Suzhou Municipal Market Supervision Bureau, said that the market supervision department has realized real-time dynamic monitoring of the production and processing process of small food workshops through the information means of "MingZuo Liangfang", so that the production environment and processing process are transparent throughout the process, and then supervise the small food workshops to fully fulfill the main responsibilities of the enterprise, ensure the quality and safety of the food of the small workshops, and let consumers rest assured that consumption.
Xinhua Daily, intersection reporter Xu Haiyan, Hong Ye
Image source: Courtesy of the interviewee
Produced by Xinhua Daily All-Media Economic News Department
Edit: Tian Mochi
This article is from the Meeting Point News Client and represents the author's views only. The National Party Media Information Public Platform provides information release and dissemination services.