The quality of agricultural products is shaped by every link from production to consumption. According to the degree of processing, they are categorized into primary products (e.g., fresh fruits and vegetables) that retain natural forms and processed products (e.g., fruit juices, canned goods), which helps consumers understand their characteristics clearly.
The "Three Products and One Geographical Indication" certification system safeguards quality: pollution-free products ensure basic safety, green foods follow sustainable standards, organic foods ban synthetic chemicals, and geographical indication products highlight regional uniqueness. Consumers can trace products via certification labels for assured safety.
Scientific storage is equally crucial, with tailored solutions for different categories: fruits/vegetables stored chilled, meats frozen, eggs kept unwashed in cold storage. Technologies like modified atmosphere packaging and cold-chain logistics extend shelf life by regulating gas composition and reducing respiration, preserving freshness and nutrition until they reach the table.
