-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
Seasonal spring vegetables are sought after, which seems to be the pursuit of nostalgia for the original flavor, but in fact reflects the change in consumers' concept of food consumption, from eating well and eating well to more emphasis on personalized taste and green, healthy health preservation
Spring is not only full of vitality, but also leaves a memory in the taste buds, which is unforgettable
These seasonal spring vegetables not only have a sense of the times, but also reflect people's pursuit of healthy food consumption
Seasonal spring vegetables, in the name of fresh, eat the taste of nature
However, when consumers taste the taste of spring, they should also scientifically view the nutritional value of seasonal spring vegetables, especially wild vegetables
In addition, consumers who like to taste early adopters should also consider the safety of seasonal spring vegetables, especially for unfamiliar and unknown varieties, they should be cautious when eating them
For merchants, seasonal spring vegetables are a sign that attracts customers, but they must ensure food safety, ensure that their sources are reliable, traceable, and meet food safety standards
