Traditional Culture Encyclopedia - Weather inquiry - Nearly half of kimchi producers in Korea have closed down. What do you think is the reason behind it?
Nearly half of kimchi producers in Korea have closed down. What do you think is the reason behind it?
1. This year's kimchi production season is coming. Kimchi in China is very expensive, but it is very cheap to import from China. The Korean government also exempted 27% tariff, so the Korean kimchi market was quickly occupied by kimchi produced by hardworking Shandong people. It is said that Ren Zhao Town will specialize in planting cabbage varieties that Koreans like, and the seasonings are also tailored according to different regions in Korea. Koreans can't tell whether the kimchi made is from China or South Korea. What does it matter if the factory closes? Do a good job in branding, printing and packaging, and do a lot of OEM in China factory. A study by Korea Rating and Data Company shows that in recent years, due to the pressure of market competition and the continuous reduction of Chinese cabbage production, South Korea 1000.
Due to poor performance, nearly half of pickle producers closed temporarily or even permanently last year. 80% of kimchi imported by kimchi countries comes from China, or to be precise, from Ren Zhao Town, Pingdu, Qingdao. The freedom of Korean kimchi has long been in the hands of China people.
When I turned around, it was a famous kimchi brand. Due to the global influence, the real economy is declining, the income of Korean people is reduced, the consumption is uneven, and the price of kimchi is high. The market is shrinking and supply exceeds demand. The lack of competitiveness of small and medium-sized kimchi enterprises is also one of the important reasons for their closure. Everyone knows that 165438+ October is the time for Koreans to make kimchi every year.
Second, for many reasons, the climate on the Korean peninsula is much colder than those in these countries and regions. Presumably, everyone is familiar with the volunteers in North Korea.
Suffered from the cold of the peninsula during the war.
Even in the 2 1 century when greenhouse cultivation technology was developed, Koreans could only grow bananas, the cheapest tropical fruit, in the greenhouse of Jeju Island. In winter, Koreans on the peninsula will go to Jeju Island to avoid the cold. One of the popular tourist projects is
Visit bananas planted in greenhouses, while fruits such as pineapple, mango and litchi can only be imported from abroad.
In such a harsh environment, there are no fresh vegetables to eat in the white winter, and even the Korean royal family can only put them in autumn.
Vegetables are salted (American red peppers brought by Portuguese businessmen began to be used in central Korea) and put into crocks buried in deep soil.
I won't take it out until winter.
In fact, as far as I know, people in the three northeastern provinces before the 1960s and 1970s used all kinds of pickles as the main source of vitamins in winter.
In the Middle Ages, Koreans began to make kimchi in the late period of Korea.
Until the early 20th century, Koreans used white radish or turnip to make kimchi. Now Chinese cabbage and kimchi are made in China.
It was only after Shandong introduced cabbage that it was popularized on the Korean peninsula. It's tens of degrees below zero in winter, so it's hard to eat some fresh vegetables, but you can't eat rice and drink rice porridge every meal, so all kinds of vegetables.
There are some fresh-keeping methods for vegetables such as pickled sauerkraut.
Third, after a long time, everyone is used to eating like this, and there is no other place, and then
Become a feature or specialty. Actually, I don't like it very much I know many people don't like sauerkraut. This is just a habit.
It's already started.
It is estimated that Koreans are the same, but they want to eat some special products with dignity. Natural factors play a decisive role in the formation of food culture. The same is true of kimchi.
The Korean peninsula is located in the east of Asia, surrounded by the sea on three sides, and only the north is connected with the mainland. The marine climate in South China has obvious characteristics, and
In the north, the transition to continental climate. It is characterized by four distinct seasons throughout the year, high temperature and rain in summer and the influence of Siberian cold current in winter.
Cold and dry, and it lasts for a long time.
The cold climate leads to a short growth period of Korean vegetables. In order to eat vegetables in the long winter, you must store a lot of vegetables. But in the era when there were no modern storage methods, vegetables had to go through.
Special treatment can last for a long time.
In this context, kimchi has become the national food of Korea. With the arrival of immigrants, it is a new culture. Because the winter in northeast China is as cold, dry and long as that in North Korea, kimchi has become the dominant food. After kimchi came to Yanbian, with the development of history, it also formed a unique Yanbian spicy cabbage.
4. In Korea, kimchi is also known as the affection pickled with maternal love, and the taste of kimchi is also known as "the taste of mother". To be exact; Precisely
Out of love and sincerity for mother, kimchi is also called filial piety. On February 5, 20 13, 13, Korean kimchi culture was listed in the representative list of human intangible cultural heritage by UNESCO. And in Shen
At the critical moment, more than 300 Koreans gathered in Seoul, and together they produced more than 100 tons of kimchi, breaking the Guinness World Record.
The record of making kimchi together pushed the atmosphere of applying for the World Heritage to a climax. A delicious food should not contain pure taste, but the humanistic feelings behind it. When applying for World Heritage, Koreans emphatically explained the story of the people behind winter kimchi:
Before winter comes, neighbors will get together to make and share pickles, forming a warm landscape. This block * * *
The spirit of enjoyment strengthens the bond, sense of belonging and identity among Koreans, and adds humanistic color to the cultural core of kimchi. but
This is the decisive factor for the success of kimchi application. ?
I think the sales volume of kimchi in any province in China now far exceeds that of kimchi. Just because the film and television works are not shown does not mean that people don't eat. if
A feature film with a national kimchi record should be more exciting than Korean. Foreigners will think that China people are really keen on pickles! Korea didn't come, but there were few people. When the weather is bad, the price of Chinese cabbage often soars, and 56 1 Chinese cabbage can't be moved.
However, due to extreme weather, it is impossible to produce normally. The price of kimchi raw materials such as cabbage and white radish has risen, and the Korean people are worried about the shortage of kimchi. This year, crops have generally reduced production, corn and soybeans have not been pollinated thoroughly, and high temperature has made animals generally not grow meat. The vegetable producing areas exported from Shandong to South Korea will also have different price increases. This thing has a meager profit and is sensitive to the price of raw materials, which has put a lot of pressure on it. We don't produce kimchi, we are just porters of kimchi.
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