A significant advantage of eating Italian sea cucumber for pregnant women is that they seldom catch a cold and their resistance is obviously enhanced. Italy Ouran sea cucumber is a wild sea cucumber, so no hormones are added in the breeding process, and the processing process is a standardized light drying process, without any method of adding color and weight. Therefore, the Italian sea cucumber is gradually becoming popular in China, which is an excellent choice for health-conscious sea cucumber consumers. In addition to Ouran sea cucumber, other well-known Italian sea cucumber brands, such as Baishi and Bonian, also sell well.
The quality of sea cucumber is closely related to the place of origin. The sea area with high latitude/low water temperature has a longer growth cycle and higher content of effective substances. The best sea cucumber in China is located at the 39th latitude line, because the water temperature in this area is around 10 degrees all the year round. Similarly, for example, the northern Adriatic Sea is adjacent to the east coast of Italy, with 44 degrees north latitude, and the water temperature is lower than the surrounding waters all the year round, so Italian sea cucumbers are also high-quality sea cucumbers. Russia and Ukraine are similar to Liaoning and Shenyang, with higher latitude. It is also a good sea cucumber, but because it is similar to domestic sea cucumber, it is often not as good as domestic hormone cultured sea cucumber, which needs special attention. On the contrary, low-latitude sea cucumbers, such as Caribbean sea cucumbers and South American sea cucumbers, are greatly discounted in value and price because of high seawater temperature, rapid growth of sea cucumbers and insufficient nutrient accumulation.
Lead: Qin Xiao Ouran Sea Cucumber has a bumpy entrepreneurial experience. Wang Xiaoqin is tenacious and insists on making good Ouran sea cucumber that people like. Qin Xiao Ouran Sea Cucumber is gradually recognized by the market.
Anyone who has been to Dalian will be impressed by the seafood here. Among them, the Ouran sea cucumber counter is particularly eye-catching, and the price of Ouran sea cucumber ranges from hundreds to thousands or even tens of thousands. Even so, more than 30 stores in Wang Xiaoqin, the owner of Ouran sea cucumber enterprise, are still doing well. It is said that near the end of the year, the daily turnover of a store can reach up to 500 thousand.
Wang Xiaoqin started processing Ouran sea cucumber six years ago, and has accumulated tens of millions of yuan of wealth so far. How did Wang Xiaoqin discover the business opportunities of Ouran sea cucumber processing, and how did it develop Ouran sea cucumber products and operate Ouran sea cucumber market? This has to start with her illness.
In 2002, because Wang Xiaoqin was ill, a good friend gave her a box of dry sea cucumber to mend her body. However, dry sea cucumber must be soaked and washed repeatedly with clear water before eating, and it can only be eaten after 5 days. Wang Xiaoqin thinks that this kind of natural sea cucumber is inconvenient to eat and has a bad taste. So, she went to the local seafood market to buy Ouran sea cucumber that can be eaten directly, and visited the market without buying Ouran sea cucumber that she likes to eat. So she thought, why not handle it herself?
How about Ouran sea cucumber? Therefore, Wang Xiaoqin and Zhou Mingxue, an apprentice who had studied turtle breeding with him before, worked out a practical and convenient processing method for wuran sea cucumber.
Wang Xiaoqin doesn't know much about the processing of sea cucumber in Wulan. He just heard from others that the processing of fresh sea cucumber needs boiling, high pressure and soaking. After hearing about some production methods, she began to process Ouran sea cucumber products. She removed the sand mouth first, then washed the sea cucumber repeatedly, and then put it in a pressure cooker and blanched it with cold water. At that time, this seemingly normal way of handling,
Finally, the processed Ouran sea cucumber went wrong, and boxes of Ouran sea cucumber rotted one after another. After consulting an experienced person, Wang Xiaoqin realized that the processing failure of Wuran sea cucumber was due to the fact that it was not cooked in time, so it was easy to rot.
Although the first failure cost Wang Xiaoqin more than RMB100000, it did not discourage her from continuing to study the processing of sea cucumber in Wuran. Summing up the lessons of failure, Wang Xiaoqin started the second processing. This time, she noticed the cooking temperature of sea cucumber. A few days later, I finally made a sea cucumber that can be eaten directly. I named it Shuifa Fresh Pickled Ginseng. Wang Xiaoqin and his apprentice Zhou Mingxue took pickled fresh sea cucumbers to the market for sale. According to her previous experience in selling soft-shelled turtles in Dalian, she thought that soft-shelled turtles were expensive, about 150 yuan, while Ouran sea cucumber was 336 yuan/kg, so consumers who came to buy soft-shelled turtles also had the ability to buy Ouran sea cucumber, so Wang Xiaoqin put Ouran sea cucumber on the edge of the soft-shelled turtle booth for sale.
After selling for a period of time, a customer complained about Ouran sea cucumber products in Wang Xiaoqin. Since then, she had to take all the products of Ouran sea cucumber off the shelf. The customer said that he bought Ouran sea cucumber and went home to soak it in boiling water, then it became smaller and harder. He also questioned whether Wang Xiaoqin cheated. She was very unhappy after listening to it. Wang Xiaoqin has been engaged in the processing of fresh Aoran sea cucumber for more than half a year, and has invested hundreds of thousands of yuan in processing experiments. However, the product he finally got was not recognized by customers, but was complained, which damaged his consumption image in the hearts of customers. This incident dealt a heavy blow to Wang Xiaoqin. When he got home, he was very ill. Wang Xiaoqin thinks that his original intention is to process a good natural sea cucumber and make customers happy and satisfied. I didn't expect this to happen. Customers are satisfied with eating, and only by selling sea cucumbers can they make money.
Wang Xiaoqin believes that the sea cucumber in Wuran becomes very hard after being scalded with hot water, because the cooking and pressing time of the sea cucumber in Wuran is problematic. In order to save her image, she made up her mind to think of the right way to deal with it. Wang Xiaoqin mobilized the whole family to make Ulan sea cucumber with her. In a blink of an eye, five months passed, and it cost more than 200,000 yuan, starting from every step of cooking, high pressure and brewing of Ouran sea cucumber, and finally let her develop a real method of soaking fresh ginseng in water.
In order to open the market as soon as possible, Wang Xiaoqin came up with a way to buy a turtle and give a catty of sea cucumber. In two months, Wang Xiaoqin bought soft-shelled turtle and sent it to Ouran Sea Cucumber, which made customers know and know her fresh pickled ginseng. Although she paid a high publicity fee of 360 thousand yuan for this, her fresh water ginseng was recognized by customers.
With the improvement of people's living standards, more and more people eat Ouran sea cucumber in Dalian. The annual output of fresh sea cucumber in Dalian reaches 2. 50,000 tons, the output value exceeds 5 billion, and there are 5 10 sea cucumber processing enterprises in Ouran. How to compete with other enterprises and occupy a larger market share is the primary problem facing Wang Xiaoqin. After repeated research, she set the target consumer group on a group of uncles and aunts.
Although Ouran sea cucumber is a specialty of Dalian, many people don't know how to process it. Especially these aunts and grandmothers, because of the high price of Ouran sea cucumber, many people are afraid of being cheated and dare not buy it easily. Wang Xiaoqin grasped this psychology, invited his aunts and grandfathers to visit their own Ouran sea cucumber processing factory, and taught them some tips to distinguish the authenticity of Ouran sea cucumber, so that retired aunts and grandfathers not only knew Ouran sea cucumber, but also went out often. So they are happy to take part in such activities.
Move. Since then, uncles and aunts have become voluntary promoters of natural sea cucumber products in Wang Xiaoqin.
Wang Xiaoqin sells a lot of fresh pickled ginseng, so there is a great demand for fresh natural sea cucumber raw materials. Wang Xiaoqin has absorbed many powerful purchasers of Ouran Sea Cucumber in Dalian and made them employees of the company. Through training, they can understand the quality of fresh sea cucumbers needed for processing fresh sea cucumbers. In addition, in 2007, Wang Xiaoqin contracted 8,000 mu of sea area in Xiaochangshan Island, Dalian, which provided her with a reference source. Now Wang Xiaoqin has bid farewell to humble family workshops and built Ouran Sea Cucumber Processing Factory, which covers an area of more than 20 mu and processes more than 800 tons of fresh Ouran Sea Cucumber every year.
While expanding the processing scale, Wang Xiaoqin has also developed its own new product-instant sea cucumber. She made fresh sea cucumber into a single fresh-keeping package, which not only had a beautiful appearance, but also improved the shelf life of Ouran sea cucumber. In this way, the daily sales volume of Ouran sea cucumber is 10 times higher than before. At present, the price of each ready-to-eat sea cucumber ranges from 25 yuan to 90 yuan, and the daily sales volume exceeds 20,000. Today, the number of shops of Wang Xiaoqin's Ouran Sea Cucumber in Dalian has reached 3 1. On the eve of the Spring Festival, more than 100 people visit her shop every day. At ordinary times, her sales can keep more than 300,000 yuan, and it can reach 500,000 to 600,000 yuan at the peak.
The competitive pressure among the operators of Ouran sea cucumber made Wang Xiaoqin realize that only by continuous improvement can it be different from the routine and make its own characteristics. While others were still satisfied with the traditional practice, she realized the gradient development of products and met the needs of consumers of different classes. Making natural sea cucumbers by the reputation of soft-shelled turtles, we will try our best to maintain this advantage when we have fame, which is the reason why Wang Xiaoqin Natural Sea participates in the rapid industrial growth.
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