SHJUMP Chairman Joins Hands With Experts From The Chinese Academy Of Agricultural Sciences To Explore A New Era Of Prune Juice Extraction

Against the background of continuous innovation in the global food and beverage industry, SHJUMP's Chairman, Zhao Changqing, recently traveled to Kashgar, Xinjiang to conduct a unique prune juicing experiment with Dr. Bi Jinfeng, a renowned agricultural scientist from the Chinese Academy of Agricultural Sciences (CAAS). This cooperation not only marks a solid step for SHJUMP in the field of fruit processing technology, but also reflects the company's great importance to scientific cooperation and innovative development.

Kashgar, known as the "paradise of fruits", with its unique geographical environment and rich and varied fruit resources, became the ideal location for this experiment. Zhao Changqing and Dr. Bi Jinfeng teamed up to explore the optimal process of prune juice extraction, with the aim of improving the nutritional value, taste and freshness of the juice, and bringing healthier and tastier choices to consumers.

During the experiment, Zhao Changqing personally participated in the whole process from prune selection, cleaning, juicing to finished product inspection, and had in-depth exchanges with Dr. Bi Jinfeng and his team in order to overcome the technical problems together. By adopting advanced juicing equipment and innovative processing methods, the experimental team successfully improved the juice yield of prune juice, while maximizing the retention of the natural nutrients in prunes, providing valuable data and experience for subsequent product development.

This cooperation is not only an important attempt of SHJUMP in the field of scientific research, but also a vivid practice of the company's philosophy of "technology-driven, quality first". Zhao Changqing said: "We are very honored to cooperate with such an excellent researcher as Dr. Bi Jinfeng. This experiment not only deepened our understanding of the prune juice extraction process, but also laid a solid foundation for our future product innovation and market expansion. We look forward to cooperating with more scientific research institutions to jointly promote the technological progress of the food processing industry."

Translated with DeepL.com (free version)