Bio-Fermentation
Technological innovation project of monascus natural pigment(1,000 t/year)
An enterprise producing food additives; design capacity: 1,000 t; total area: 43,800 square meters;
Floor area: 31,200 square meters.
Design finished in 2011;
Put into production in 2012.

Zhujiangqiao project of 44,000 t soy sauce and compound seasoning
An enterprise producing high-salt diluted sauce and compouding seasoning; capacity: 44,000 t/year; total area of buildings: 36,377m2; floor area: 13,494m2.

Guangxi laibing yeast plant
The project annual output is 30,000 tons dry yeast and 11.4 thousand tons of yeast extract. The process uses molasses continuous treatment, vacuum filter, boiling-bed drying, the yeast enzyme extraction and other advanced technology of production of active dry yeast and yeast extracts.

Guangdong Meiweixian seasoning CO.,ltd
Annual output:230,000 tons of soy sauce, Chicken powder, oyster edible oil and sause and other condiments 70,000 tons, the construction area of about 150,000 square meters.

Lee kum kee CO.,ltd
Plant: sauce production plant, power plant( boiler, switchyard, air-compressor, water pump, water pool, folklift workshop and material warehouse), LPG bottle section, underground oil warehouse.

Dali Malt Factory
Capacity: malt 30,000 t/year; Saladin process routing; product: malt used for superior lignt-colored beer; total area: 72,500 square meters; floor area of the first phase: 26,000 square meters; project completed at the end of 2008; put into operation in 2009; maximum capacity: 35,000 t/tear.

Anhui Mingguang Yeast Factory
An enterprise producing yeast; design capacity: dry yeast 7,000t/year; advanced technology from Lesffare, France
