Freshmore Tembi'u Shanghai Finc Bio-Tech Inc. omba'apóva

Freshmore Tembi'u Shanghai Finc Bio-Tech Inc. omba'apóva ha'e rembiporuarã oñemba'eguaséva 2024 A' Design Award Itaju pegua Tembi'u Arte Jejapo Ñeha'ã Categoría-pe.

ItajuTembi'u Arte· 2024

Freshmore Tembi'u

Shanghai Finc Bio-Tech Inc. -gua

Mba'eporuhára: Shanghai Finc Bio-Tech Inc

A' Design Award Itaju Rembiporuarã Tembi'u Arte Categoría-pe

404,142

Premio Rembiporuarã Oñemoneĩva

Emoneĩ Premio Reko #152012 Peg̃ua

Ehecha A' Design Award-pe Marandu Myasãi Mba'ete Jeguerohory

Sa'y

Diseño

Freshmore Tembi'u Rehegua

Ko tembiapo omba'apo peteĩ clase pyahu urupe'a ikatúva oñembi'u (urupe'a jakare, urupe'a jade morotĩ), ombojoaju mercado oikotevẽva hechaha, ipyahúva, iporãva he'ẽme, nutrición, ára, hepy, ñemba'apo hasy'ỹva, automatización hasy'ỹva, heta diseño hibridación oñembojojáva, heta ñeha'ã cepa pyahúva, ojeporavo ha ombojoja peteĩ tembiapo mbarete rupive. Opa investigación ha desarrollo oñeha'ã oñongatu ko tembi'u he'ẽ porã ha ingredientes porãva tesãi hag̃ua, avei oñemomba'apo concepto desarrollo sostenible.

Jeguerohory

A' Design Award Itaju Rehegua

Freshmore Tembi'u ohupyty A' Design Award Itaju, peteĩ ñehechakuaa heta prestigioso oñeme'ẽva diseño primera clase, maravilloso ha sobresaliente-pe. Umi ganador Itaju ha'e creación heta innovador, visionario ha glamoroso ohesape'ỹva ohechaukáva genio, sabiduría ha habilidad umi diseñador-pe. Oñeha'ãrõ Freshmore Tembi'u ha'eha peteĩ invento ojehechakuaavéva, tendencia omoĩva ha monumental ome'ẽva valor ndojehecháiva. Ko diseño ohupytýva A' Design Award Itaju ha'e proyecto espectacular ha respetado ohepyme'ẽva heta ha ombohasáva límite arte, ciencia, diseño ha tecnología rehegua. Freshmore Tembi'u omoheñói sentimiento ipotapy mbarete, omokyre'ỹ pasión, ombokyre'ỹ creatividad ha ñanemombyasy.

Diseño Rapykuéri

Marandu Aty

Diseñador ome'ẽva'ekue crédito, aty pegua ha mba'e técnico.

Mba'e Iñambuéva: 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.
Tuichakue ha Ñemyenyhẽ: 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
Ñe'ẽ Rape: Health, Sustainability, Edible Mushrooms, Balanced Diet, Alutamic acid,Aspartic acid
Ñeapopy Tecnología: 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.
Diseño Jepy'apy: 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.
Ñesẽheka: 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.
Inspiración: 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.
Proyecto Ára Tuichakue: The project started in 2020 in China and finished in 2023
Mba'apo Rape: 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.
Aty Rembiguái: Quanquan Chen, Yang Liao
Ta'ãnga Mba'eñemoneĩ: Quanquan Chen