How to improve the market competitiveness of traditional fermented food

Quality and taste optimization, innovation and diversification, brand building and marketing.

1. Ensure that the quality, taste and flavor of traditional fermented food are stable, and meet the taste preferences of consumers.

2. Innovate and develop new tastes and varieties while maintaining the traditional production methods and flavors.

3. Establish a strong brand image and story to convey the value, history and cultural background of traditional fermented food to consumers.