First Annual Meeting of Fat Branch of China Grain and Oil Society
Release Time:2014-09-24
On September 22, the 23rd Annual Academic Conference and Product Exhibition of Fat Branch of China Cereals and Oils Society was held in Wuxi, Taihu Pearl. Domestic experts in grain and oil industry, grain and oil research institutes, universities and large grain and oil enterprises such as "First Fang" participated in the meeting. The conference held a heated discussion on the main problems facing China's grain and oil industry and the related topics of grain and oil market analysis.
During the meeting, Wang Ruiyuan, chairman of the Oil Branch of China Food and Oil Society, and Zhang Guifeng, chairman of China Food and Oil Society visited the exhibition stand of "First Square" cold pressed peanut oil products, and highly appraised "First Square" cold pressed peanut oil.
President Wang pointed out that "First Fang" cold pressing of peanut oil has created a new era of peanut oil, and "low-temperature cold pressing" technology is more complete than ordinary hot pressing in the market. Today consumers pay attention to dietary health, it can be foreseen that "low-temperature cold pressing" will lead the technological innovation of peanut oil industry in the near future.
Liu Dachuan, Vice President of the Oil Branch of the Chinese Food and Oil Society, Professor of Wuhan Light Industry University, and Chen Gang, Assistant General Manager of China Food and General Manager of the Kitchen Food Product Management Department of Zhongliang Group, visited the "First Fang" cold pressed peanut oil exhibition cabinet respectively, expressing their high degree of persistence in "cold pressed peanut oil" for more than ten years in Qingdao Changshou Food. Praise, and praise the rapid growth of brand awareness and market share of "First Fang" at this stage.
On the exhibition site, with the national invention patent of "cold pressing at low temperature", the cold pressing peanut oil of "First Square" completely retains the nutrient components in peanuts, which is different from the traditional high temperature pressing. It eliminates the problem of aflatoxin exceeding the standard from the source, and successfully solves the problem of solute residue affecting the taste, the destruction of various natural nutrients in high temperature pressing peanuts, the thermal deformation of protein and the problem of aflatoxin. The issue of three wastes discharge has been enthusiastically sought after by consumers on the spot.
