"2024 Mahua Industry White Paper" released to show new consumption trends
2024-08-12
한어Русский языкEnglishFrançaisIndonesianSanskrit日本語DeutschPortuguêsΕλληνικάespañolItalianoSuomalainenLatina
Chongqing, August 9 (Reporter Liu Xian) The 6th Chongqing 88 Mahua Festival opened on August 8 in the ancient town of Ciqikou, Chongqing. During the event, the "2024 Mahua Industry White Paper" (hereinafter referred to as the White Paper) was released, showing the new consumption trend of Mahua, a traditional Chinese snack food.
“Visiting Ciqikou Ancient Town and eating Chen Changyin Mahua” is a must-do for many tourists visiting Chongqing. The traditional production technique of Ciqikou Chen Mahua is a representative item of the fifth batch of intangible cultural heritage of Chongqing.
Hu Yi, member of the Standing Committee of the Chongqing Shapingba District Committee and deputy district head, introduced in his speech that the Ciqikou Ancient Town receives more than 17 million tourists every year and has been selected as one of the first national nighttime cultural and tourism consumption clusters. The catering brands represented by Chen Changyin Mahua have developed into Chongqing's special snack business card. This event will allow more people to understand Chongqing's intangible cultural heritage and Chinese pastry culture.
The white paper was jointly released by Chen Changyin Mahua and Handi Digital Technology.
The white paper states that due to differences in main materials, auxiliary materials, and production processes, my country has formed four major schools of fried dough twist: northern fried dough twist, southern fried dough twist, Tianjin fried dough twist, and new small fried dough twist. The main production areas of northern fried dough twist are in Henan, Hebei, Shaanxi, and Shanxi. They are as long as chopsticks, salty, fragrant, and crispy. Southern fried dough twist is more delicate in production process. It is as thick as a child's thumb. The production areas are concentrated in the Dongting Lake area such as Chongyang, Hubei and Yueyang, Hunan. Tianjin fried dough twist is represented by Guifaxiang's Shibajie fried dough twist. It is made with low-temperature oil boiling technology and is inlaid with peach kernels, green plums, osmanthus, peanuts, sesame and other fillings. It tastes sweet and crispy. The new small fried dough twist has upgraded technology to reduce the weight of fried dough twist. The surface is coated with fructose dyes such as honey, sesame, brown sugar, and coconut flakes. It is called fruit-based fried dough twist by the industry.
The picture shows the new spinach fried dough twist. Photo courtesy of Chen Fried Dough Twist Company
When analyzing consumer demand, the white paper said that the most important factor for consumers when choosing to buy fried dough twist is still the taste of the product, "ingredients and health" ranked second, and the third was product price. Modern consumers also value the convenience of fried dough twist packaging design and use. Young consumers like to try new flavors and innovative packaging of fried dough twist.
The white paper puts forward several "suggestions for the development of the fried dough twist industry". The first is to make the products healthier, and develop low-sugar, low-fat, and high-fiber fried dough twist products to meet the trend of healthy eating; whole wheat flour and natural sweeteners can be introduced, and healthy ingredients such as nuts and dried fruits can be added. The second is to launch more novel flavors of fried dough twist, such as turkey, cheese, and matcha, to attract young consumers. The third is to improve the packaging design, enhance the portability, aesthetics, and environmental protection of the product, and launch small packages, gift boxes, mini fried dough twists, etc. to meet the needs of different consumption scenarios; at the same time, launch limited editions and holiday special packaging to enhance brand appeal. (End)
