In September 2006, a satellite called Shijian 8 sent 71 seeds selected from the Fuling region into space. In March 2022, Wujiang Squeezed Vegetables was connected to a satellite named "Ladybird One" and left a photo with the Earth, and the satellite screen read: "Warmly celebrate the global listing of Wujiang Light Salt Squeezed Vegetables".
In the past ten years, when you enter any supermarket, you may be able to find Chinese red, Peking Opera faces, and paper-cut wujiang squeezed vegetables on the shelves. This year, the new packaging of Wujiang squeezed vegetables in the red and enamel art style of the Forbidden City appeared at a height of thousands of miles, announcing the advent of the era of light salt squeezing.
Now that 0 sugar and 0 fat have become popular, Wujiang Squeezed Vegetable hopes to redefine squeezed vegetables with reduced salt. For it, this is not the end, but the beginning of a health upgrade.
Light salt upgrade under the health trend
In most of the daily diets of Chinese, a dish is not salty, as if it has lost its soul, and the importance of salt in seasoning is self-evident. However, excessive salt intake can pose a health threat, resulting in increased blood pressure and kidney failure, and "salt reduction" has become an urgent need for health.
The state has long attached importance to this problem, in 1989, the first edition of the mainland's "Dietary Guidelines for Residents", it has been proposed that "salt should be appropriate", "Healthy China Action (2019-2030)" recommends that the daily salt intake of healthy adults should not exceed 5 grams, and this year's salt reduction advocacy has exceeded 30 years.
At present, there is still a big gap between the reality and the goal, and the "Report on the Nutrition and Chronic Disease Status of Chinese Residents (2020)" shows that the per capita daily cooking salt in the mainland is 9.3 grams, which is nearly double the recommended amount.
Salt is widely present in a variety of foods, seasonings, only rely on national advocacy and consumers' own habits is far from enough, and the merchants launch real salt reduction products to form a combination, salt reduction action can be effective.
Responsible merchants have started to act. On March 22, Wujiang Juice held the "China Healthy Juice New Benchmark • Wujiang Light Salt Juice Listing Conference" online live broadcast, and officially launched wujiang light salt squeezed vegetables.
"Standing at the cusp of the era of great health consumption, Fuling Cai Cai Group, as the largest sauce and pickle enterprise in China, with the most complete product line and the best brand value, shoulders the mission of promoting the realization of 'Healthy China', and has been actively exploring salt reduction products with both taste and health." Zhou Binquan, secretary of the party committee and chairman of Fuling Cai Cai Group, said at the press conference.
In the early stage of product research and development, Wujiang light salt squeezed vegetables have determined three upgrading directions.
One is the upgrade of product packaging.
"In response to consumer feedback on the Wujiang brand and product packaging, we will integrate the youthful design style with the traditional elements of Wujiang, supplemented by the simplification of modern aesthetics, and have designed more than 40 versions of the program, including national tide illustrations, simple styles, traditional art styles, etc., and finally determined the new version of the packaging design through more than 10 meetings." Shi Qi, product planning director of Fuling Cai Cai Group, revealed.
The second is the improvement of product health.
Wujiang light salt squeezed vegetables than the old version of Wujiang squeezed vegetables to reduce salt by 30%, itself contains 15 kinds of amino acids and dietary fiber, per 100 grams of squeezed vegetables in calcined vegetables, calcium, iron content, respectively, 1.5 times and 2 times of Chinese cabbage, for the elderly with more sensitive physique and children with strong nutritional needs, Wujiang light salt squeezed vegetables are more suitable as daily food.
The third is the progress of technology and technology.
Directly reducing the addition of salt will lead to a lighter taste, and to achieve true "salt reduction without taste reduction", targeted technological innovation is required.
To this end, Wujiang squeezed vegetables have developed a triple salt reduction process: first, the use of light salt cellaring and incense staining process, processing salt from 12% to 8%; second, the use of three-level linear desalination and precision salt control process, the salt content to 1.5% -5.5%, desalination accuracy controlled within 0.5%; third, the use of pasteurization, aluminum foil lock fresh and other "fence technology" process, farewell to preservatives, long-term sterilization and preservation.
Catering to the needs of the national salt reduction and healthy diet, Wujiang light salt squeezed vegetables have set a new benchmark for healthy squeezed vegetables, which will undoubtedly lead the salt reduction trend of the squeezed vegetable industry and continue to move towards a new stage of health.
Lead the squeezed vegetables into the era of light salt
As a leading enterprise of squeezed vegetables, Wujiang juice has always shouldered the mission of leading the development of the juice industry, in fact, Wujiang juice has more than once promoted the progress of the juice industry.
As early as the beginning of this century, Wujiang squeezed vegetables established the technology of "three cleansing, three washing, three picklings and three squeezing", and on the basis of inheriting the traditional flavor of squeezed vegetables, the core process of "Wujiang" brand squeezed vegetables production was established, making the taste of squeezed vegetables more stable, healthier and safer.
Subsequently, Wujiang Juice built the first automated production line of squeezed vegetables in the domestic sauce and pickle industry, which solved the problem of standardized production of squeezed vegetables and led the industry into a new stage of automated scale production.
In 2019, Wujiang Cai Cai built the first intelligent production line of Cai Cai, driving the whole industry of Cai Cai to basically break away from manual workshop production and move towards industrialization and intelligence.
In order to reverse consumer perception, Wujiang Cai Cai realized that the cai cai industry and even the entire sauce and pickle industry lacked brand building, and only by shaping a good brand image could this situation be changed. As a result, Wujiang Juice was the first to ask famous actors to endorse it, advertise on CCTV, and hold the Juice Food Festival, leading the branding of the juice industry.
In the past two years, the vegetable pressing industry has developed steadily, and the industry growth rate is between 7% and 9%. At present, it is an era of quality and health, and promoting the "health" of squeezed vegetables has become a new task of Wujiang squeezed vegetables.
The launch of Wujiang light salt squeezed vegetables has taken the lead in opening up the light salt segment of the squeezed vegetable industry, and the universality of the squeezed vegetables has been greatly improved, which is a rare opportunity for upgrading the squeezed vegetables to put on more tables.
On the one hand, Wujiang light salt squeezed vegetables cater to consumers' consumption preferences.
With the popularity of healthy eating concepts, salt reduction has infiltrated daily eating habits. According to a report from market research consultancy Mintel, up to 94 percent of urban Chinese consumers have tried to reduce their salt intake, 55 percent put less salt when cooking, and more than a third put less MSG and soy sauce.
On the other hand, the consumption scenario of squeezed vegetables will be further expanded.
In the past concept, squeezed vegetables are only small dishes with meals, and the consumption scene is relatively single, while wujiang light salt squeezed vegetables that have got rid of the label of "unhealthy and heavy taste" are suitable for more dietary scenes, stir-frying, cooking porridge and snacks are all good choices.
Squeezed vegetables is the most standardized category of pickle industry, Wujiang squeezed vegetables set off by the tide of salt reduction will have a wider range of radiation effects, driving the entire pickle industry towards the era of light salt, to the "health and safety quality" direction of transformation.
It is reported that in the trial sales stage, Wujiang squeezed vegetables in 16 cities reached 200 million packs of sales, march 22 "China's healthy juice new benchmark Wujiang light salt squeezed vegetables listing conference", 10 minutes of limited-time pick-up activities, dealers placed orders of more than 100 million packs.
Along the way, Wujiang Juice has embarked on a health-conscious upward route, which has extremely valuable reference significance for the entire industry of pickled vegetables. Developing in the direction of healthy and high quality and expanding the economic benefits of the industry is the only way to revitalize the whole industrial chain of pickles and enhance the competitiveness of China's pickle industry.
Sword finger sauce pickle faucet
Under the leadership of Wujiang Cai, the cai cai industry has gradually moved from extensive production at the beginning to standardization, branding and quality. Observing the entire pickle industry, the market for kimchi and other categories with a larger market size is still extremely fragmented, with uneven development, and the lack of a banner enterprise to lead the development of the industry.
This is the opportunity for Wujiang Juice to expand its business and strengthen its brand power. At the Wujiang Light Salt Juice Conference, Wujiang Juice anchored a bigger picture and opened the "double expansion" strategy, that is, the expansion category strategy and the market expansion strategy.
In the consumer goods industry, diversification has always been the main strategy, such as Procter & Gamble in the FMCG sector, Coca-Cola in the beverage sector, and Nongfu Spring. Wujiang Juice, which has an absolute competitive advantage in the category of squeezed vegetables, has long been prepared for diversification.
Among the forms of diversification, one is concentric diversification, that is, based on the value chain link, different businesses carry out activities around a common link such as production technology, marketing, logistics and transportation. In layman's terms, Wujiang can copy the innovation, channel, marketing and supply chain advantages accumulated in the squeezed vegetable category to another category to obtain synergistic advantages and scale expansion.
In terms of category expansion, Wujiang Juice takes squeezed vegetables as the starting point and expands its categories to categories such as Wujiang cuisine, Wujiang seasoning, Wujiang kimchi, Sichuan watercress sauce and leisure snacks.
In terms of channels, according to the group's 2021 financial report, the number of Wujiang juice distributors exceeded 3,000 for the first time in 2021, and the county-level market coverage rate reached 80%; Wujiang juice has established a competitive network in the country. When these advantages accumulated in squeezed vegetables are applied to the next meal, kimchi, sauce and other categories, it will bring about a multiplier effect.
The market expansion of Wujiang squeezed vegetables has achieved certain results. For example, in Guangdong and other regions, Wujiang Squeezed Vegetables has specially made 600/800 grams of products for the catering market, and has cooperated with chain restaurants such as Lao Niang's uncle and Rural Ji nationwide. At the same time, there are also some hotels in South China that directly use Wujiang squeezed vegetables for meal pairing, such as a "flower gum tomato juice soup" in a high-end restaurant, which has caused diners to praise one after another.
For the development of the scattered and extensive pickle industry, the standardized, healthy and modern industry leader is the helmsman leading the industry forward, from this point of view, the sword finger pickle leader is the ambition of Wujiang juice, but also the need for the development of the industry.
epilogue
"In the next 5-10 years to build a 10 billion juice group", this strategic goal has seen a shadow. Light salt innovation, multi-category, multi-market expansion, Wujiang squeezed vegetables did not lie on the merit book of history to pamper and treat the superior, but with a pioneering spirit to lead the industry to the direction of health and high quality. The take-off of the industry leader is also an opportunity for the entire industry to achieve advanced development.
Zhou Binquan said in his speech, "Wujiang's strategic goal is to become an absolute leader in China's gourmet cuisine industry and a large-scale 'aircraft carrier' with influence on the food industry." Driven by this "aircraft carrier", the entire food and beverage industry may be able to take the "juice road" again to achieve standardization, branding and quality upgrading.