The benefits of potato as a staple food
Since 2013, the Ministry of Agriculture proposed to implement a development strategy for potato staple foods in China. In the past two years, the potato research team of the Chinese Academy of Agricultural Sciences has actively developed potato staple foods suitable for the eating habits of Chinese residents, and has carried out screening of potato varieties for potato staple foods. Formulation and process, quality formation mechanism and comprehensive evaluation of nutrients and a series of studies. It is expected that by 2020 more than 50% of potatoes will be consumed as staple foods. After 2 years, after dozens of trials, and after the destruction of more than 12,000 steamed buns samples, the first generation of potato staple foods developed in China was sold in Beijing. The price was about 2 times that of ordinary steamed buns, and the varieties would be added later. Such as potato roll, potato bean bag, potato date cake, potato cake and so on. In 2013, the Ministry of Agriculture proposed the beginning of the potato staple food strategy. Mutaihua, a research fellow at the Chinese Academy of Agricultural Sciences Processing Research Institute, led more than 10 members of the team to develop potato fermentation products in several ways. After investigating the consumption of staple foods in China, it will eventually be locked. On potato buns and bread products. At present, potato taro is just on the market and only a few supermarkets sell it. It is reported that potato taro is currently priced at 5.8 yuan per bag, containing 3, the price is about 2 times that of ordinary wheat taro. Compared with wheat steamed buns, potato buns have a slightly yellowish color. Observe carefully that there are dark lines composed of coarse fibers. Eat them slightly dry, unlike the soft wheat bread. For consumers who like early adopters, this steamed bread has no obvious potato taste and its taste is acceptable. Compared with wheat taro, potato taro nutrition is more abundant, especially vitamin content is higher. According to the producer, taking into account the need of consumers to accept the process, the company plans to produce about 1 ton of potato steamed bread a day, mainly in 100 supermarkets in Beijing Wumart, Jingkelong and supermarkets, and will increase production based on feedback. It will also gradually increase the varieties of potato series staple foods, such as potato roll, potato bean bag, potato date cake, potato cake and so on. Potatoes as staple foods are more "excellent" than vegetables From a nutritional point of view, potatoes are an excellent staple food. According to Mutaihua, the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, potatoes contain 3.03 grams of dietary fiber, and only 0.81 grams of fat is contained, which helps control weight gain and prevent chronic diseases such as diabetes. It is a veritable nutrient-rich, low-energy, full-nutrition health. food. Potatoes are soft and do not irritate the stomach. Everyone can eat it. People with stomach ulcers or enteritis can also safely eat potatoes. "And potatoes contain vitamin C, vitamin B2, which is not contained in polished rice flour." If potatoes are used as a vegetable, it can barely have a "pass mark." Compared with various dark vegetables, the carotenoid content of potatoes is very low. In addition, potatoes are oil-absorbing, and Chinese people like to braise potatoes and meat together, stew, so that the heat of the dish will be high. 30% potato steamed bread is healthier After overcoming difficulties in fermentation, molding, and cracking, the potato research team of the Chinese Academy of Agricultural Sciences succeeded in developing 30% potato staples, noodles, bread, rice noodles and other first-generation potato staple food products. Continuous research and development to increase the proportion of potato flour. Mutaihua said that the amino acid composition of the protein in potato steamed bread is more balanced. “The protein content of potato flour is slightly lower than that of wheat flour, but the lysine content is significantly higher than that of wheat protein. Therefore, mixing potato flour and wheat flour in a certain proportion can exert protein complementation and make the nutrition of mixed protein in potato steamed bread. Significantly higher than common wheat taro." In addition, potato steamed buns also contain high biological activity substances. “The total phenol content is 1.3 times that of wheat buns. Polyphenols have high antioxidant activity, which helps prevent cardiovascular diseases and delay aging. †The future mainstream staple food Since 2013, the Ministry of Agriculture proposed to implement a development strategy for potato staple foods in China. In the past two years, the potato research team of the Chinese Academy of Agricultural Sciences has actively developed potato staple foods suitable for the eating habits of Chinese residents, and has carried out screening of potato varieties for potato staple foods. Formulation and process, quality formation mechanism and comprehensive evaluation of nutrients and a series of studies. It is expected that by 2020 more than 50% of potatoes will be consumed as staple foods. Chen Mengshan, secretary of the Party Group of the Chinese Academy of Agricultural Sciences, said that the next step is to continue to meet the needs of the community and the nutrition and health of the people as the goal, continue to increase basic theoretical research, speed up the selection of new varieties of processing, optimize processing technology and equipment, constantly By reducing the production cost of potato staple foods and combining with Chinese dietary habits and tastes, we have developed a variety of potato staple foods that are diverse, nutritious, and highly popular with consumers. Greenhouse Drip Irrigation System Fertigation is using your irrigator to fertilise the plants and soils as you water, which is the most efficient and advanced practice of fertilization. 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