A new method to keep cut vegetables fresh for about two weeks will lead to the export of vegetables from China to Japan, reported Nikkei Business Daily. Chiyoda Busan has developed the technique, which involves cooling vegetables immediately after harvesting and keeping them at low temperatures during processing and distribution.
The Japanese company is setting up a joint venture with a vegetable-processing firm in Fujian province. It will ship processed vegetables, including lettuce, cabbage and spring onions to Kobe and Tokyo and sell them wholesale at prices about 30 per cent below those of domestic products.