PROCESSING OF AGRICULTURAL PRODUCTS

We've pioneered a technique to mill domestically grown rice into baking-grade rice flour, suitable for both commercial and home use. This flour can substitute wheat flour at rates of 50–80%, leading to diverse rice breads and pastries. We've ensured full technology transfer and provided comprehensive recipe booklets for broad dissemination.

Concurrently, we've advanced the development of health-functional foods from black soybean and burdock. We refined processing methods to enrich these foods with small-molecular-weight proteins, branched-chain amino acids (BCAAs), bioactive peptides, and polyphenolic compounds, making them ideal for sports nutrition and senior dietary supplementation.

We've also optimized processing technologies, analyzed functional components, and validated the health effects of regionally distinctive crops like soybean, sorghum, tomato, and turmeric. Through inter-industry and cross-disciplinary partnerships, we continue to innovate new value-added products, expanding the applications of local agricultural outputs.

To support these initiatives, we established an Agricultural Product Value-Addition Prototyping Center. This center guides and standardizes primary processing facilities within our jurisdiction, ensuring safe and sanitary production environments and fostering the industrial development of value-added agricultural products.