Reference News Network, February 26 report: According to the UK's The Economist website on February 19, "Made in China" may soon become a highly desirable label. This country is gradually taking over the high-end food market traditionally dominated by Western cuisine. China is already the world's largest exporter of sturgeon caviar and truffles, and is rapidly expanding production of foie gras, olive oil, matcha, and premium wines. Demand for these delicacies within China is growing in tandem with international demand.

Caviar serves as a prime example of how large-scale innovation can improve efficiency. China began farming sturgeon at the turn of the century, and now its caviar production accounts for more than two-fifths of the global output. In 2006, the Chinese company Sichuan Kela Technology (which has a caviar brand called Kaluga) started producing caviar in an artificial lake almost twice the size of Malta. The water temperature in this artificial lake remains at an ideal level year-round, allowing it to produce caviar all year long. A network of pipelines feeds about 200,000 sturgeons daily; drones are used to count fish populations. Traditional breeding techniques take three years to determine the sex of sturgeons, while Kela Technology can do it in just six months. In 2015, the company supplied 150 tons of caviar, becoming the world's largest single producer. By 2024, its production had reached 260 tons.

Another reason for China's rapid success is its diverse geographical conditions. Gansu Province, which enjoys ample sunshine, has nurtured a thriving olive oil industry, while the mountainous areas of neighboring Ningxia produce high-quality wines. At the same time, Guizhou in southwestern China uses a combination of altitude, humidity, and limited sunlight to grow tea leaves for matcha production.

Data from market research firm Mordor Intelligence shows that the global premium food market is worth nearly $500 billion, and traditional premium food suppliers are striving to protect their market share. French producers have been lobbying to define more clearly the "scent quality" of truffles; Japan has introduced an official "beef certification."

However, people's perceptions are changing. Top chefs like Alain Ducasse are beginning to use Chinese-produced ingredients in their dishes. Meanwhile, China is adding a batch of specialty products to the list of geographically protected foods and beverages recognized jointly by China and the EU, including "Lincang Nuts," Fuzhou Jasmine Tea, Pu'er Tea, and Pu'er Coffee, as well as Jinhua Ham. For food lovers around the world, this is undoubtedly good news. (Translated by Liu Zongya)

On October 14, 2025, staff members prepared various wines for tourists at the Hulan Wine Estate's tasting hall in Yinchuan City's Yongning County, Minning Town. (Xinhua News Agency)

Original source: toutiao.com/article/7611000912206676507/

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