The "special dish" is a generalized vegetable category with no exact definition. This is in contrast to the “big dishes†where there is a large area of ​​production and large consumption of vegetables, and it is obviously time and regional. "Special dishes" is the collective name for non-local, non-season planting and rare special vegetables, including rare and special names, special, excellent, and new vegetable varieties imported from abroad. The current stage consists of the following four parts: First, the introduction of foreign countries, such as Brussels sprouts, color sweet peppers, asparagus, etc.; Second, all over the country's name, special and excellent varieties, such as Guangdong Caixin, purple backlit sunflower; Third, artificial cultivation of wild vegetables, such as dandelion, leeks, leeks, etc.; Fourth, the use of soilless cultivation of sprouts, such as radish sprouts, black bean sprouts, toadstool buds and so on.
Because special dishes have higher nutritional value, unique flavor, and higher selling price than ordinary vegetables, the cultivation area is gradually expanding, but the following aspects should be paid attention to in production to avoid causing losses.
(1) Correctly guiding consumption and avoiding misleading blind planting of special dishes is a dynamic concept. Some of the more novel varieties and varieties are still far from being familiarized and accepted by the majority of consumers. They should first conduct adaptive trial farming; secondly, they must guide consumption. Make extensive publicity. At the same time, priority should be given to opening up the market and opening up sales channels when developing production.
(2) Small batch production, a wide range of varieties and varieties of listed special dishes, uneven growth period and supply period, different growth conditions and cultivation techniques, and “multiple varieties, small batches, multiple rinses, balanced The strategy of “listing and supplying†is to avoid overproduction of products before they are accepted by the majority of consumers, resulting in slow sales.
(3) The authenticity of its original flavor and quality should be maintained.
(4) Achieving pollution-free production In addition to focusing on the quality and nutritional quality of specialty foods, the more important is the health and safety quality. When special dishes are served in supermarkets and restaurants, they should meet the standards of pollution-free vegetables and even meet the standards of green food. In production, the crops are provided with good growth conditions to ensure the optimum supply of temperature, light, water, gas, and fertilizer; agricultural cultivation measures and physical measures are adopted to make the crops free of disease and less disease; when diseases occur in crops, strict Apply pesticides according to pesticide use guidelines.
(5) Pay attention to post-harvest treatment and increase the cost of special dishes and specialty dishes generally higher than ordinary vegetables. In order to increase their added value, attention should be paid to post-harvest treatment. From product refurbishment, pre-cooling, cold storage, transportation, and cold chain sales, we try to shorten the time required for the product to receive from the shelf, reduce the loss, and improve and guarantee the grade of specialty food products.
Monkeypox is a viral zoonosis (a virus transmitted tothose seen in the past in smallpox patients, typically-presents clinically with fever, rash and swollen lymphnodes and may lead to a range of medical complications.It is caused by the monkeypox virus which belongs totheorthopoxvirus genus of the Poxviridae family.Thereare two clades of monkeypox virus:the West Africanclade and the Congo Basin (Central African) clade.Theoname monkeypoxoriginates from the initial discovery ofthe virus in monkeys in a Danish laboratory in 1958.Thefirst human case was identified in a child in the Demo-cratic Republic of the Congo in 1970.
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