Macro foods

Macro foods, also called novel foods, have gained greater recognition in recent years for their potential health benefits and their sustainability. These foods, including edible insects, fungi and seaweed, have high nutritional value and a lower environmental impact than traditional food staples like meat and dairy products.

The macro food concept was embraced by authorities in Ningde more than two decades ago.

According to Shaking Off Poverty, a collection of President Xi's speeches during his time in office in Ningde, he said in 1990 that the concept of "grain" had broadened over time to include more than just rice, wheat and corn. "The grains that are currently being discussed are actually considered as food. The concept of macro food has replaced the old grain-centered concept," the collection said.

Gutian's thriving edible fungi sector showcases China's embracing of macro foods to bolster national food security and benefit farmers.

In a local smart incubator dedicated to cultivating silver ear fungi, nozzles have been programmed to release a fine mist of water based on the fungi's growth cycle. Real-time monitoring and adjustment of temperatures are facilitated by an advanced air conditioning system. The silver ear fungi, commonly used in soups, desserts, and sweet dishes, flourish on cultivation rods.

"Two workers previously managed around 20 such incubators. Thanks to these smart technologies, the same duo now efficiently oversees over 170 incubators," said a government official while recently briefing a group of visitors.

In the absence of the smart system, workers would have to lug around hefty water tanks on their backs, making frequent visits to the incubators to cool the cultivation rods, the official said. The rods tend to overheat as organic matter inside decomposes, which compromises the growth of the fungi.

Thanks to new technologies and other improvements, Ningde now produces 440,000 tons of silver ear fungus each year — more than 90 percent of the national yield.

Local officials and experts are aiming to make mushrooms a dietary staple for the Chinese population, while emphasizing their health benefits.

Sun Shujing, a professor at Fujian Agriculture and Forestry University in Fuzhou who specializes in edible fungi, said silver ear fungi are a better calorie source than some traditional foods. "Mushrooms are rich in a type of carbohydrate known as polysaccharides, which can promote a feeling of fullness and reduce the likelihood of weight gain," she said.