Constructing freshness: the vitality of wet markets in urban China

Shuru Zhong, Mike Crang and Guojun Zeng ()
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Shuru Zhong: Sun Yat-sen University
Mike Crang: Durham University
Guojun Zeng: Sun Yat-sen University

Agriculture and Human Values, 2020, vol. 37, issue 1, No 12, 175-185

Abstract: Abstract Wet markets, a ‘traditional’ form of food retail, have maintained their popularity in urban China despite the rapid expansion of ‘modern’ supermarket chains. Their continued popularity rests in the freshness of their food. Chinese consumers regard freshness as the most important aspect of food they buy, but what constitutes ‘freshness’ in produce is not simply a given. Freshness is actively produced by a range of actors including wholesalers, vendors as well as consumers. The paper examines what fresh food means to consumers in the Chinese market. It argues that wet markets create a sense of freshness that resonates with this culinary culture through their sensoria, atmosphere, and trust between food vendors and consumers. Together these respond to desires for and reproduce criteria used to evaluate freshness. Within a fragmented food trade system, wet market vendors have an advantage in offering ‘freshness’ through their ability to connect various wholesalers, agencies, and middlemen, and shorten supply chains. The paper is based on participatory observation, a consumer survey and in-depth interviews of various stakeholders in southern China, especially Sanya in Hainan and Guangzhou in Guangdong. This study suggests that this cultural construction of freshness creates a niche for small-scale players and ‘traditional’ markets in an increasingly concentrated global food system.

Keywords: Freshness; Food retail; Urban market; China; Consumers (search for similar items in EconPapers)
Date: 2020
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Citations: View citations in EconPapers (6)

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DOI: 10.1007/s10460-019-09987-2

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