Second, tribute dishes are processed by hand, with complicated procedures and low production efficiency. Gongcai is made by hand. At present, there are two processing methods, either drying or baking the peeled Chinese cabbage core, or drying or baking the peeled Chinese cabbage core after blanching. A housewife can only scrape 100 Jin a day, and she can harvest more than 1000 Jin per mu of fresh tribute, which takes about10 ~12 working days, and the labor cost of processing is about 1500 yuan. The processing procedures of tribute vegetables include harvesting, peeling, removing impurities, cleaning, (blanching), drying (or baking), pruning, packaging and so on.
Third, the processing cost of tribute vegetables is high, the cost is too high, and the actual income of growers is small. Generally, the investment in planting, harvesting, processing and selling tribute dishes is very large. Including labor costs, planting costs about 3,000 yuan per mu, harvesting and processing costs about 2,500 yuan, and the whole production process costs about 6,000 yuan. However, fresh tribute per mu can be collected at about 1200 kg, and it can be processed into dry tribute at most at 220 kg. Excluding the unqualified products of 10%, only about 200 kg is genuine, and the gross income is about 1 10,000 yuan, and the net profit per mu is about 4,000 yuan.
Fourthly, the quality of tribute dishes is related to the weather and equipment during processing. When tribute vegetables are harvested and processed, it is spring and summer, and rainy weather is very common. The peeled vegetable cores are not exposed to the sun for several days in a row. When it is rainy, they will be moldy and spoiled, which will affect the quality. Either use carbon fire to bake and dry, or buy electric baking equipment to dry. Otherwise, the quality of processed dry goods is not guaranteed.
Fifth, tribute food is expensive, and there is no market for consumers because of their lack of eating habits. As tribute food used to be high-grade dry vegetables, it was eaten by tribute to the Qing government. Only vegetable growers and some rich people ate it, and ordinary people could not afford to eat high-grade dishes. Therefore, there are few people who eat tribute food so far. Generally speaking, they are self-produced and self-fed, and ordinary people have not formed eating habits. Therefore, there are too few sales groups of tribute food, very few sales, poor channels, and lack of dry goods operators in the market, which restricts the industrial development of tribute food.
In a word, tribute dishes are made by hand, with complicated processing, low processing efficiency, huge processing cost, and the quality has a great relationship with the weather and equipment during processing. The qualified yield is low, and there is no exclusive sales channel. There is no market for rural planting and processing, and it is sold in small quantities, which is not suitable for large-scale planting. Therefore, farmers are reluctant to grow tribute vegetables, and they still can't make money at high prices.