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Thread: The White Paper on the Quality and Safety of Food in China

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[quote=DREAMLIFE,246645]At present, the development of China's food industry displays the following features:

One, the processing techniques and equipment of some food enterprises reach or approach the advanced international level. Large meat, dairy product, beverage and beer producers all have world first-class production and testing facilities, which guarantees the quality of their products. The development and application of such key processing techniques as membrane-separation technology, physical property modification, cold-aseptic filling, concentration and cold processing has narrowed China's gap with the world advanced level in terms of processing technology and equipment.

Two, quality control of the enterprises has become more scientific and standard. So far, 107,000 food producers have obtained market access permits regarding quality and safety, and 2,675 have been granted hazard analysis and critical control point (HACCP) certificates.

Three, the structure of products is being improved to cater to the increasingly diverse demands of consumers. The proportion of intensively or deeply processed foodstuffs to the total output of foodstuffs keeps increasing. For instance, liquid dairies now account for more than 85 percent of the total output of dairy products; colas no longer dominate the market, as a result of the mushrooming of packed drinking water and fruit, vegetable and tea drinks; special flour above second grade accounts for 65 percent of the total output of wheat flour; standard rice above first grade accounts for 88 percent of the total output of rice, and special rice for 33.9 percent of the total output of rice; and Grades I and II oil (salad oil and quality culinary oil according to previous national standards) accounts for 58.5 percent of the total output of edible vegetable oil.

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