Zhongshan Launches First Automated Potato-Rice Production Line, Pioneering Healthy Staple Food Innovation
Key takeaways
- Trial operations began 18 August in Zhongshan
- First fully automated potato-rice line in the region
- High-moisture extrusion makes 0.5-1 mm grains
- Lower glycemic index than conventional rice
- Potato juice and potato wine lines planned
Why it matters
- For farmers
- A high-value processing route in traditional growing regions is what the project is framed to add.
- For processors
- Extrusion into a shelf-stable grain removes the two costs that limit potato processing reach: storage and freight.
60-second summary
A potato-rice production project began trial operations on 18 August in the Zhongshan Torch High-Tech Zone — the Greater Bay Area’s first fully automated line of its kind. It was developed by the research team of Academician Wu Qi, director of the Shenzhen University Food Science and Processing Research Center, with investment from Guangdong Xinglu Food Technology Co., Ltd; the National Academician Scientific Research Achievement Transformation Base was inaugurated the same day. The technology combines polymer physics, food macromolecular processing and high-moisture extrusion granulation to turn fresh potatoes into rice-like grains of 0.5-1 mm, addressing difficult storage, high transport costs and limited processing routes while extending shelf life and cutting energy use. The product has a lower glycemic index than conventional rice. The company aims to become a core supplier in the US market within three years and plans potato juice and potato wine lines.
On August 18, a groundbreaking potato-rice production project officially commenced trial operations in the Zhongshan Torch High-Tech Zone, marking a significant milestone for the Greater Bay Area’s health food industry. Developed by the research team of Academician Wu Qi, Director of the Shenzhen University Food Science and Processing Research Center, and invested by Guangdong Xinglu Food Technology Co., Ltd., the facility is the region’s first fully automated potato-rice production line. The same day also saw the inauguration of the National Academician Scientific Research Achievement Transformation Base, signaling a strong commitment to bridging cutting-edge research with industrial application.
The project leverages an innovative cross-disciplinary technology that combines polymer physics, food macromolecular processing, and high-moisture extrusion granulation to transform fresh potatoes into rice-like grains (0.5–1 mm in diameter). This process overcomes long-standing industry challenges such as difficult storage, high transport costs, and limited processing routes, while significantly extending product shelf life and reducing energy consumption. Notably, the potato-rice has a lower glycemic index than conventional rice, making it particularly suitable for blood-sugar-conscious consumers. With a clear roadmap for mass production and global expansion—aiming to become a core supplier in the U.S. market within three years—the company is also planning product lines including potato juice and potato wine. This initiative not only adds high-value processing options for traditional potato-growing regions but also advances China’s national strategy of potato staple-food diversification, exemplifying the powerful synergy between scientific research and industrial transformation in the Zhongshan-Torch ecosystem.
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