Analysis of the Reasons of Obstacles to the Development of Prepared Dishes in Chinese Market
DOI:
https://doi.org/10.61173/rd5vye63Keywords:
Prepared Dishes, Market Status, Influential Factors, Product CategoriesAbstract
Since January 8, 2024, China has implemented the policy to treat COVID-19 as “Category B infectious diseases and subject to class B control measures”, a measure that marks China officially entering into the post-pandemic era. With the change of life pace and consumption concepts, a new economic phenomenon has been derived and strengthened, which is called the “The lazy Economy”. This paper explores the reasons why the development of prepared dishes is hindered in China against the background of the post epidemic era and the lazy economy in the country. This paper sorts out and summarizes the category classification of prepared dishes and finds that the categories of prepared dishes are mainly classified according to the degree of processing depth in Chinese market. By analyzing the advantages of prepared dishes, this paper further finds that prepared dishes have great potential for market development in the future; on the other hand, this paper summarizes in depth the factors that hinder the development of prepared dishes in the Chinese market, which is conducive to helping the industry to develop healthily and helping prepared dish enterprises to find the bottleneck to break through.
References
[1] Guohai Securities Research Institute. Prepared dishes usher in trillion-dollar blue ocean market, slaughtering companies have inherent advantages [EB/OL]. (2021-01-10) [2022-10-09]. https://www.doc88.com/p-11873032883459.html.
[2] Zhang Miao. “Standardized” prepared dishes[J]. Procuratorate Wind and Cloud,2023,(24):66-67.
[3] Zhao Lianglin. Research on the status quo and problems of prefabricated vegetable industry[J]. Modern Marketing (Business Edition),2021,(09):146-147.DOI:10.19921/j.cn ki.1009-2994.2021-09-0146-073.
[4] MA Linlin, CHEN Zhongye, LI Yanrong. Exploration of the development path of Chinese prepared dishes--Based on the perspective of the difference between Chinese and Western food culture[J]
[5] Kuang Hongyun, Hao Hao, You Shisheng, Su Sheng. Research progress on digital twin-enabled cold chain development of prepared vegetables [J/OL]. Modern Food Science and Technology. https://doi.org/10.13982/ j.mfst.1673-9078.2024.6.0359
[6] ZHAO Chaofan,CHEN Shujun,LI Wenbing et al. Analysis of development problems of prepared vegetable industry[J]. Modern Food Science and Technology,2023,39(02):104-109. DOI:10.13982/j.mfst.1673-9078.2023.2.1476.
[7] XIAO Huan,CAO Hong,CHEN Shiqiang et al. Hygienic safety of prepared vegetables and progress of irradiation technology in its application[J]. Journal of Nuclear Agricultu re,2023,37(07):1428-1434.
[8] YAO Min, LIU Yan, WANG Dan. Analyzing some problems of the development of China’s prepared vegetable industry and trade[J]. World Agriculture,2023,(06):138-140.
[9] He Beibei, Shen Mingxing, Liu Xiaohui et al. Development of Prepared Vegetable Industry in Suzhou and Countermeasure Suggestions[J]. Food Safety Journal,2023,(15):189-192. DOI:10.16043/j.cnki.cfs.2023.15.045.
[10] ZHANG Yu, CHEN Xiao, FAN Chunmei et al. “A study on standards and risk management of prepared dishes[J]. Chinese Journal of Food Hygiene, 2023,35(10):1514-1519. DOI:10.13590/j.cjfh.2023.10.016
[11] WEN Shao-wen,LIANG Yi-wen,LIN Jia-cheng et al. Suggestions for improving the safety and quality level based on prefabricated vegetables[J]. Standard Science,2024,(02):96-99.
[12] Zhou Jing, Zheng Feng, Li Nannan et al. Research on the status quo and countermeasure suggestions of Jiangsu prepared vegetables industry[J]. Food Safety Guide,2023, (28):147-149. DOI:10.16043/j.cnki.cfs.2023.28.028.
[13] Xiong Yi,Li Yang. Development status and trend of prepared vegetable industry in Guizhou[J]. China Food Industry,2023,(06):52-54.
[14] Mazheng, Bo Le, Congratulations, etc. Introduction to the problems and solution measures of the standard construction of prefabricated vegetables[J]. Agricultural Products Processing,2023,(14):85-92+96.DOI:10.16693/j.cnki.1671- 9646(X).2023.07.051.
[15] ZHANG Lili,ZHANG Chuchu. Food safety risks and their governance countermeasures in the prepared vegetable industry[J]. Grain, Oil and Food Science and Technology,2024,32(01):201-208.DOI:10.16210/ j.cnki.1007-7561.2024.01.026.
[16] SHU Peng-Xiang,Lv Ya-Lan. Market analysis and marketing strategy of prepared dishes based on consumer preference[J]. Old Brand Marketing,2023,(24):8-10.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 by the authors.
This work is licensed under a Creative Commons Attribution 4.0 International License.
