What is Laoganma?
Laoganma started in 1996 as a large food enterprise focusing on the research, development, production and sales of pepper products, which is a traditional flavor food in Guizhou. The company has three production plants, with a total area of 750 mu, mainly producing more than 20 series of products such as flavored fermented soybean, flavored chicken oil chilli, spicy vegetable, flavored fermented bean curd, etc. Its products are carefully brewed with traditional techniques, featuring elegance, delicacy, outstanding spiciness and long aftertaste.
In China, Laoganma is one of the Top 10 most popular condiment brands.
Why is Laoganma so popular?
When I went to the supermarket today, I thought about buying a bottle of chili sauce.
On the shelf, I found several kinds of chili sauces to compare, mainly depending on the ingredients. I usually buy things with less ingredients, which is relatively less additives.
I found several kinds of chili sauce, but finally I stayed with Laoganma. Laoganma is a popular chili sauce in China. You can add a little to either fried vegetables or noodles.
Why is Laoganma so popular? After reading its ingredient list, she knew it was a conscientious “national product”. There are so many products of Laoganma. I found some classic ones, such as Laoganma’s flavored chili with soy sauce and spicy crisp chili oil. Then I compared its ingredients with other brands and found an interesting thing. Few additives and preservatives are found in Laoganma.
For example, Laoganma flavor chili with fermented soybean oil, its ingredients include rapeseed oil, fermented soybean (soybean, water, edible salt), chili, monosodium glutamate, and white granulated sugar;
In another spicy and crisp chilli, the ingredients are rapeseed oil, chilli, onion, lobster sauce (soybean, water), monosodium glutamate, edible salt, white granulated sugar, Chinese prickly ash; In addition, like Laoganma Spicy Sauce, there is no trace of preservatives and additives.
On the other hand, some other hot sauces contain a variety of additives, such as potassium sorbate, sodium benzoate, xanthan gum, etc. Anyway, there are a lot of various additives and preservatives.
From the list of ingredients alone, Laoganma is indeed a conscientious “national product”. At least there are few additives in the product.
But we should know that some of them can be eaten with additives, as long as they do not exceed the standard, but I prefer to choose those without additives, such as some brewed soy sauce, which is obviously more expensive.
Many people do not like to look at the ingredients list when shopping, especially for food. It is recommended to look at it. Generally, there are three principles for the labeling of ingredients.
The principle of decreasing is that the closer the ingredients are, the higher their proportion in the total content of the product. To put it bluntly, the ingredients should be marked according to the decreasing order of the amount added when manufacturing or processing food.
The principle of marking all ingredients: we often see some compound condiments, such as compound ingredients, which are marked with their original ingredients.
Additive labeling principle: as long as the product contains additives, no matter what additives you use, they should be labeled.
So when we buy food, we can know the specific ingredients contained in the ingredients and what has been added, which can be clearly known. When you are shopping, you should form the good habit of looking at the ingredients list, which is a very good habit.
Why can Laoganma be popular for so many years? After reading the ingredients, I finally understand. From the list of ingredients, we can see that it is indeed a conscientious product, at least the additives are used very little. Secondly, Lao Ganma is also an export food, and it is also highly accepted in foreign countries where food is strictly controlled, which shows that its influence is still great.A good product depends on technology, not on adding a lot of additives. The taste can be improved with additives, but it is difficult to achieve 100% pure taste of the ingredients.
Just like brewing soy sauce, they are quite different from soy sauce prepared with additives. The difference between other sauces and Laoganma may really be the difference in technology, that is, the formula.