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Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
2020年中国脱贫攻坚取得全面胜利后，党中央决定设立5年过渡期，保持主要帮扶政策总体稳定，对脱贫地区和脱贫群众扶上马、送一程，切实做好巩固拓展脱贫攻坚成果同乡村振兴有效衔接工作。经过5年的持续努力，我们圆满完成过渡期各项目标任务，牢牢守住了不发生规模性返贫致贫的底线，脱贫人口教育、医疗、住房“三保障”和饮水安全保障水平持续提升，脱贫地区和脱贫群众自我发展能力不断增强。2021年至2025年，脱贫县农村居民人均可支配收入增速连续5年高于全国农村居民平均水平，脱贫基础更加稳固、成效更可持续。过渡期以来，重点采取了3方面措施。