Is imported chili oil even more profitable than Moutai?

At a late-night hot pot gathering, Mr. Zhang suddenly put down his chopsticks and said, "This chili oil doesn't taste right!" Everyone laughed at his picky taste buds until he took out his phone to show the customs data - the import volume of Chinese chili oil has skyrocketed by 217% in the past three years. While we are discussing the spiciness level, the global supply chain is restructuring the rules of the game in the condiment industry. Today, let's lift the mysterious veil of the imported chili oil agency.

The back-end data of Ms. Li's cross-border e-commerce reveals an interesting phenomenon: the repurchase rate of imported chili oil with a unit price exceeding 80 yuan per bottle is as high as 34%. This is due to the superimposed effects of three consumption upgrades:

• Taste Globalization: The collision between Thai bird's eye chili and Sichuan Erjingtiao chili is giving birth to new-style cuisines.
• Health Demands: The cold-pressed chili oil with EU organic certification has become a standard for the new middle class.
• Social Currency: The #chilioilchallenge topic on Instagram has accumulated 2.7 million posts.

The director of the supply chain of Zhongshitong revealed that successful agency requires crossing three thresholds:

• The Maze of Standards: The same batch of Malaysian chili oil may be returned due to differences in the detection method of acid value.
• Flavor Preservation: Temperature fluctuations during sea transportation can cause capsaicin to crystallize and precipitate.
• Cultural Adaptation: The Mexican habanero chili oil must adjust its formula to adapt to the Chinese cooking scenarios.

The new business forms emerging in the special supervision areas of Shanghai Customs are worth noting: importers have begun to provide chili oil subscription services, delivering limited-edition products from different origins on a monthly basis. More cutting-edge players are developing chili oil blind boxes, mixing Guatemalan cayenne pepper and Yunnan shuanshuanla into a "hell challenge set".

When we casually pick up a bottle of chili oil in a convenience store, it may be the result of global collaboration involving Italian glass bottles, Turkish chili powder, and Singaporean filling technology. Next time when you eat Malatang, you might as well take a look at the label of the place of origin on the bottle - it is not only a flavor instruction manual but also a miniaturized international trade textbook. Are you ready to measure the earth with your taste buds? Welcome to share the most amazing imported chili oil you have ever encountered in the comment section.