4 Month 17 Day, the "National Condiment Industry Science and Technology Exchange Conference" hosted by the Science and Technology Committee of the China Condiment Association was held in Yichang City, Hubei Province. 2025 Professor Zheng Yu, director of the Shanxi Provincial Key Laboratory of Vinegar Fermentation Science and Engineering of our company, and Lang Fanfan, director of the R&D department, attended the conference.

The conference was chaired by Professor Zheng Yu, and Lang Fanfan shared an academic report entitled "The Influence of Seasonal Changes on the Succession of Microbial Communities and Flavor of Shanxi Aged Vinegar Daqu"

This conference focused on the scientific and technological innovation achievements of China's condiment industry, looked forward to the future development trend of the industry, and deeply analyzed the opportunities and challenges faced. The conference attracted experts, scholars, and enterprise representatives from condiment enterprises, universities, and research institutes across the country. Participants jointly discussed experiences in scientific and technological innovation, shared cutting-edge scientific research results, and explored good strategies and solutions for the sustainable development of the industry.

With the increasing consumer demand for healthy, nutritious, and convenient condiments, the condiment industry will usher in a broader development space. Zilin Vinegar Industry will closely follow the development trend of the industry, continuously optimize product structure, strengthen brand building, and enhance the core competitiveness of the enterprise. At the same time, it will deepen cooperation with universities and research institutes, carry out scientific and technological innovation research, and better serve the healthy and delicious lives of consumers.