The new hoe plowing and cultivating trencher is an advanced agricultural machine designed based on a hanging rotary cultivator. It features plows and earth-moving mechanisms on both sides of the frame, making it highly efficient for field operations. This machine is pulled by a 50 horsepower wheeled tractor, which allows it to cultivate, loosen soil, and perform hoeing all in one pass within rice fields. It can complete four key tasks—rigging, ditching, ridge forming, and soil crushing—in a single operation, achieving full mechanization of tillage. The image shows this innovative machine being used in a large-scale green vegetable base covering ten thousand mu in Dingtang Township, Xiangshan County. The cost per mu for land preparation using this machine is only 55 yuan, while each individual task costs around 30 yuan. In contrast, traditional farming methods cost between 100 to 120 yuan per acre. This means that farmers can reduce their farming costs by approximately 50% with the use of this machine. Through repeated trials, the machine has demonstrated the following performance data: 1. Ridge width ranges from 1.9 to 2 meters, with a cultivation depth of 10 to 16 cm. 2. The middle of the ridge is slightly lower than the sides, creating a 5 cm height difference, which improves drainage. 3. The open ditch is 35 to 38 cm wide and 25 to 30 cm deep, with the excavated soil automatically crushed and thrown onto the ridge, ensuring no interference with adjacent crops. 4. The machine can cover 4 to 6 acres per hour, significantly increasing efficiency. With its high efficiency, superior quality, and cost-effectiveness, this machine meets modern agronomic standards and has gained widespread acceptance among local farmers. As vegetable export is one of the seven key industries in our county, the Xiangshan County Agricultural Machinery Bureau has been actively supporting this sector. Since 2000, they have been researching and developing this technology, obtaining a national practical patent in 2002. After several improvements and successful testing in the 10,000-mu green vegetable base in Dingtang Town, the machine is now being widely promoted across the region.

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

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