From importing seeds to developing ideal varieties, science drives China's vegetable industry

Three generations of researchers on Fang's team have worked on cabbage breeding for more than five decades. Their efforts reflect a long-term commitment to scientific research, Ma said.

In 2008, Jiayu began working with Fang's team to develop cabbage varieties suited to local conditions.

After 10 years of research, Zhonggan 1305, or Sitedan, a variety bred for winter cultivation, was introduced in 2018. Its harvest season extends into February.

The variety has helped local growers reduce their reliance on imported seeds, Ma said, adding that it also helped Jiayu expand its seedling production and sales businesses, creating more income opportunities for local farmers.

In 2025, Jiayu's vegetable planting area reached 460,000 mu. The county produced 1.36 million metric tons of vegetables, with an output value of 6.4 billion yuan, according to local statistics.

Its vegetables were sold to markets including South Korea, Japan, and Russia. The value of vegetable exports reached nearly 200 million yuan.

Ma said Jiayu's experience shows the integration of technological innovation and industrial development.

Building a regional vegetable brand with a geographical indication depends on science and technology, he said, adding that varieties with independent intellectual property rights are key to the industry's competitiveness.

China now accounts for more than half of global vegetable production and about 40 percent of consumption, Ma said, adding that the industry's focus is shifting toward better quality and higher returns.

"For farmers, that means earning more from growing vegetables," he said. "And for consumers, it means having high-quality vegetables on their plates."