Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.
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盐碱地，过去是作物生长的“禁区”。在河北黄骅市，友和种植合作社理事长张志清种上了国家耐盐碱优良品种“航麦802”，上一季收成让他十分惊喜，“这120亩小麦，一水不浇、纯靠雨养，实收亩产达到496.6公斤！”向边际土地要粮食，已经成为深具潜力的战略之举。
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