Recently, the Zhejiang Provincial Department of Agriculture and Rural Affairs released the list of the fourth batch of 100 top-quality local specialties. Haiyan Kohlrabi made the list with their unique flavor and rich cultural heritage, becoming the fifth local specialty from Haiyan to receive this honor. Once a common side dish on local tables, these turnips have now made a stunning transformation in the tide of the times. How did this ordinary vegetable manage to break through and gain popularity?

Empowered by Technology, Varieties Evolve

Improving the variety is a key step for Haiyan to enhance the quality of its kohlrabi. In recent years, Haiyan has closely collaborated with the Jiaxing Academy of Agricultural Sciences to improve local varieties. Additionally, Haiyan has promoted new and efficient production techniques, effectively addressing key production challenges such as “successive cropping obstacle” and “root-knot nematode disease.”

Cultural Empowerment and Market Innovation

Entering the production workshop of Zhejiang Whole Farmland Food Co., Ltd. in Xueshuigang Village, Tongyuan Town, one can see the perfect blend of traditional craftsmanship and modern technology. Two intelligent kohlrabi production lines are about to be put into use. The small can production line has a daily capacity of 27,000 cans, and the bag production line can produce up to 40,000 bags per day.

In 2024, Zhejiang Whole Farmland Food Co., Ltd, invested 16 million yuan by the local enterprise FASLONE, will jointly build kohlrabi planting and initial processing sites with Hongyi Village and Xueshuigang Village.

Haiyan Kohlrabi is a classic historical industry with profound cultural heritage, significant industrial value, and broad market potential. It is expected that the company’s kohlrabi condiments and pickles will be available to consumers in early June this year. In the future, the company will vigorously develop a series of ready-to-eat products, including classic flavors like soy sauce and vinegar, as well as flavors that appeal to young consumers such as Sichuan pepper beef and sweet and spicy. At the same time, it will deepen cooperation with well-known restaurant brands like Laoniangju and Jinxiaoyue to jointly develop low-sodium and healthy pre-prepared seasonings. The company will also break through traditional product forms and innovate the launch of candied-flavored snacks, allowing this traditional flavor to be integrated into modern life in a novel way. Over the next three years, it will embark on a journey of in-depth innovation and cultural integration centered around Haiyan Kohlrabi, making this traditional delicacy a new calling card for Zhejiang’s agricultural products. This will transform the radish turnips from a “local side dish” into a “national flavor.”