Freshmore Oúnjẹ láti ọwọ́ Shanghai Finc Bio-Tech Inc.

Freshmore Oúnjẹ láti ọwọ́ Shanghai Finc Bio-Tech Inc. jẹ́ aṣẹ́gun olókìkí púpọ̀ ti 2024 Àmì-ẹ̀yẹ Wúrà A' Design Award nínú Ẹ̀ka Ìdíje Àpẹẹrẹ Oúnjẹ, Ohun Mímu àti Ọnà Oúnjẹ.

WúràỌnà Oúnjẹ· 2024

Freshmore Oúnjẹ

látọ̀wọ́ Shanghai Finc Bio-Tech Inc.

Oníbàárà: Shanghai Finc Bio-Tech Inc

Aṣẹ́gun Àmì-ẹ̀yẹ Wúrà A' Design Award nínú Ẹ̀ka Ọnà Oúnjẹ

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Aṣẹ́gun Àmì Ẹ̀yẹ Tí a Jẹ́rìísí

Jẹ́rìísí Ipò Àmì Ẹ̀yẹ fún #152012

Wo ní A' Design Award Ìwé Ìròyìn Àmì Ẹ̀yẹ

Àwọ̀

Àpẹrẹ Náà

Nípa Freshmore Oúnjẹ

Iṣẹ́ àkànṣe yìí jẹ́ kíláàsì gbígbọ́n ti àwọn olu tí a lè jẹ (olu àkàn, olu jádì funfun), iṣẹ́ àkànṣe náà ṣe àkójọpọ̀ àwọn ìbéèrè ọjà fún ìrísí, títutù, ìtọ́wọ́, oúnjẹ-ìlera, àsìkò, iye owó, ìrọ̀rùn ìṣiṣẹ́, ìrọ̀rùn fún ìṣe aládàáṣe, ọ̀pọ̀lọpọ̀ àpapọ̀ ìdàpọ̀ àṣà, ọ̀pọ̀lọpọ̀ ìdánwò àwọn irúgbìn tuntun, nípa lílo ọ̀nà alágbára láti ṣe ìyàsọ́tọ̀ àti ìbámu. Gbogbo ìwádìí àti ìdàgbàsókè náà ní èrò láti tọ́jú ìtọ́wọ́ oúnjẹ yìí àti àwọn èròjà ìlera, nígbà tí ó ń gbéró ẹ̀rí-ìmọ̀ ìdàgbàsókè aláìlópin.

Ìdánimọ̀ Náà

Nípa Àmì-ẹ̀yẹ Wúrà A' Design Award

Freshmore Oúnjẹ jẹ́ olùborí Àmì-ẹ̀yẹ Wúrà A' Design Award, ìdánimọ̀ olókìkí gan-an tí a fún àwọn àwòṣe ìpele àkọ́kọ́, tó jẹ́ ìyanu tó sì yàtọ̀. Àwọn olùborí Wúrà jẹ́ àwọn ẹ̀dá tó ní ìmúṣẹ̀dá tuntun gidigidi, tó ní ojú-ìwòye tó jìnnà tó sì ń tàn yòò tí wọ́n ń ṣàfihàn ọgbọ́n, òye àti ìjáfáfá àwọn olùṣàwòṣe wọn. A retí pé Freshmore Oúnjẹ yóò jẹ́ ohun ìmúṣẹ̀dá tí a yìn gidigidi, tó ń gbé ìtẹ̀sí kalẹ̀ tó sì jẹ́ ìrántí tó ń mú iye tí a kò rí rí wá. Àwòṣe tó borí Àmì-ẹ̀yẹ Wúrà A' Design Award yìí jẹ́ iṣẹ́ àkànṣe tó yani lẹ́nu tí a bọ̀wọ̀ fún tó ṣe anfàní gidigidi tó sì ń tì ààlà iṣẹ́ ọnà, sáyẹ́ǹsì, àwòṣe àti ìmọ̀-ẹ̀rọ síwájú. Freshmore Oúnjẹ ń dá ìmọ̀lára ìfẹ́ tó lágbára sílẹ̀, ń jí ìtara, ń gbé ìṣẹ̀dá lárugẹ tó sì ń fà wá mọ́ra.

Lẹ́yìn Àpẹrẹ Náà

Àkójọ Ìròyìn

Àwọn ẹ̀tọ́, àwọn ọmọ ẹgbẹ́ àti àlàyé ìmọ̀ ẹ̀rọ tí olùṣàpẹrẹ pèsè.

Àwọn Ohun Àkànṣe: 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.
Ìwọ̀n àti Àpò: 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
Àwọn Àkọlé: Health, Sustainability, Edible Mushrooms, Balanced Diet, Alutamic acid,Aspartic acid
Ìmọ̀-ẹ̀rọ Ìṣelọ́pọ̀: 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.
Ìpèníjà Àpèsè: 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.
Ìwádìí: 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.
Ìmísí: 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.
Àkókò Iṣẹ́ Àkànṣe: The project started in 2020 in China and finished in 2023
Ìlànà Ìṣiṣẹ́: 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.
Àwọn Ọmọ Ẹgbẹ́: Quanquan Chen, Yang Liao
Ìfọwọ́sí Àwòrán: Quanquan Chen