Freshmore Nri nke Shanghai Finc Bio-Tech Inc.

Ihe emepụtara bụ Freshmore Nri nke Shanghai Finc Bio-Tech Inc. bụ onye meriri a na-asọpụrụ nke ukwuu nke 2024 Ihe Nrite A' Design Award nke Ọlaedo na Udi Asọmpi Nhazi Nri, Ihe Ọṅụṅụ na Nkà Nri.

ỌlaedoNkà Nri· 2024

Freshmore Nri

nke Shanghai Finc Bio-Tech Inc.

Onye Ahịa: Shanghai Finc Bio-Tech Inc

Onye Meriri Ihe Nrite A' Design Award nke Ọlaedo na Udi Nkà Nri

404,142

Onye Meriri Onyinye A Kwadoro

Nyochaa Ọnọdụ Onyinye maka #152012

Lee na A' Design Award Akụkọ Mgbasa Ozi Akara Onyinye

Agba

Nhazi a

Maka Freshmore Nri

Ọrụ a bụ ụdị ero ndị a na-eri (ero nshiko, ero jade ọcha), ọrụ a gbakọtara ihe niile ahịa chọrọ maka ọdịdị, ịdị ọhụrụ, ụtọ, nri ọma, oge, ọnụ ahịa, ịdị mfe ịrụ ọrụ, ịdị mfe ime n'onwe ya, ọtụtụ nhazi nchikota, nnwale ọtụtụ ụdị ọhụrụ, iji ụzọ ịhọpụta siri ike nke na-eweta ihe ịtụnanya, na ịhazi. Nchọpụta na mmepe a niile bu n'obi ichekwa ụtọ nri a, ihe nri dị mma ahụ ike, ebe ọ na-akwado echiche mmepe nke ga-aga n'ihu.

Nkwanye Ugwu

Maka Ihe Nrite A' Design Award nke Ọlaedo

Freshmore Nri meriri A' Design Award nke Ọlaedo, nnabata dị oke ugwu e nyere design ndị dị n'ọkwa mbụ, dị ịtụnanya ma pụtara ìhè. Ndị meriri na Ọlaedo bụ ihe e kere eke dị oke ọhụrụ, nwere ọhụụ ma na-egbu maramara nke na-egosipụta ọgụgụ isi, amamihe na nka nke ndị designer ha. A na-atụ anya na Freshmore Nri ga-abụ ihe e mepụtara kacha enweta otuto, na-edu ọnọdụ ma bụrụ ihe ncheta nke na-enye uru na-adịbeghị mgbe ọ bụla. Design a meriri A' Design Award nke Ọlaedo bụ ọrụ dị ebube, a na-asọpụrụ nke na-erite uru buru ibu ma na-ebuga oke nka, sayensị, design na teknụzụ n'ihu. Freshmore Nri na-eweta mmetụta ọchịchọ siri ike, na-akpali agụụ, na-akwado nzụlite ihe ma na-adọrọ anyị adọrọ.

N'azụ Nhazi a

Ngwugwu Mgbasa Ozi

Nkwurịta okwu, ndị otu na nkọwa teknụzụ nke onye nhazi nyere.

Àgwà Pụrụ Iche: Finc-B-8031 and finc-W-247 are new edible mushroom varieties developed by Shanghai Finc Bio-tech through independent research and development. They are respectively the Crab Mushroom and White Jade Mushroom. The development of these new varieties was accomplished through conventional breeding methods, molecular-assisted breeding, RAPD-SCAR identification, SSR identification, and MNP identification techniques.
Nha & Mkpuchi: The packaging specifications of this product include the following types Depth 155 × Width75 × Height 75mm,Depth 185 × Width125 × Height 95mm,Depth 175 × Width105 × Height 35mm,Depth 200 × Width120 × Height 90mm
Mkpado: Health, Sustainability, Edible Mushrooms, Balanced Diet, Alutamic acid,Aspartic acid
Teknụzụ Mmepụta: In the process of product development, we aimed to meet the market demands for appearance, freshness, taste, and nutritional value, while also considering factors such as cultivation cycle and cost-effectiveness for large-scale cultivation. We conducted numerous breeding experiments and continuously tested new strains, employing a trial and error approach to select and match the most suitable ones. As a result, we identified finc -B- 8031 for Crab Mushroom and finc-W-247 for White Jade Mushroom, which best met the desired criteria.
Ịma Aka Imepụta: The new varieties of Crab Meat Mushroom and White Jade Mushroom have been developed to maintain a thick meat-like texture and a loose structure to absorb the broth for a richer overall flavor. The enhancement of nutritional content is also one of the important concepts of this research and development. The Crab Meat and White Jade mushrooms are rich in protein, containing not only 18 essential amino acids, but also vitamins and trace elements, the most unique of which is vitamin D, which is almost absent in other general vegetables.
Nchọpụta: In order to facilitate the successful implementation of this research and development, we have established an intelligent factory system. This system allows for real time data collection, providing timely insights into the production and quality status of the workshop. The execution of production plans is promptly fed back to the Enterprise Resource Planning system, eliminating the black box of the production process and achieving transparency.
Mkpali: In 2000, an investment team with a vision of contributing to the industry and scientists reached a consensus to collaborate and establish a factory. They successfully transformed the research achievements on Shiitake mushrooms into high-quality agricultural products with a strong market presence, achieving a breakthrough in the industrial cultivation of Shiitake mushrooms in China. The endeavor also led to deeper exploration and advancements in scientific research and development in the field of Shiitake mushrooms.
Oge Ọrụ: The project started in 2020 in China and finished in 2023
Usoro Ọrụ: In terms of sustainable development, we utilize agricultural organic waste such as crop straw, corn cobs, cottonseed shells, sawdust, cow dung, and chicken manure as raw materials for the production of edible mushroom products.
Ndị Otu: Quanquan Chen, Yang Liao
Asụsụ Foto: Quanquan Chen