Long History of Shuita Company

    Shanxi Shuita Vinegar Co., Ltd. is located at Qingxu County with the reputable name of “hometown of old mature vinegar in China” and a city of vinegar in China, it is one of the first batch of key and leading enterprise of agriculture industrialization determined by eight ministries and committees of the Central Government, and it is also one large-scale Shanxi old mature vinegar manufacturer in China presently. For more than 30 years, the Company has been conducting research on modernization and scientific operation of traditional technology of Shanxi old mature vinegar, carrying out cooperation and R & D on such many aspects as nutriment and health-preservation mechanism, function, application and improvement of technological level, developing new products with leading technology, and continuously improve and enhance the traditional technology of Shanxi old mature vinegar on its original base and make such technology more reasonable and more sounder.

    During the process of transforming from traditional industry to high-tech industry and transforming from traditional technology to modern technology, the company has realized that scale operation of traditional technology of the No.8 Branch Factory of the Company ranks the first place in China and scientific operation of traditional technology of the No.7 Branch Factory of the Company ranks the fist place in China. With intelligent control management, pipeline conveyance and mechanized operation, the unique fermentation technology in this industry in China is formed. In addition, in the industry in Shanxi Province, the Company was the first to provide Shanxi mature vinegar (in 1977),the first to produce old mature vinegar with solid state fermentation technology (in 1978), the first to reutilize the vinegar residue (in 1978), the first to substitute small vat with large vat in acetic acid fermentation technology, the first to replace the stirring unstrained spirits with hands with the stirring unstrained spirits with shovel (land area was saved, productivity was improved, raw material in each vat increased from 3kg to 15kg) , the first to substitute sorghum hull with rice hull as the auxiliary material and the problem of great precipitation and saline taste was resolved, the first to take up micro-computer control technology in old mature vinegar alcoholic fermentation technology, and also the first to submit application to the State for evaluating Shanxi old mature vinegar traditional technology to be the first batch of non-material cultural heritage in China.