Deepening engagement in the food industry, driving innovation through collaboration, and building a new chapter of international cooperation.
On April 16, the opening ceremony of the Belt and Road Fruits and Vegetables Fermentation Technology Innovation Research Center was held at Maoge Industrial Group's Wusheng Company. This marks the establishment of a new industry-academia-research platform under the Belt and Road Initiative.
The center was jointly founded by Southwest University, the Hungarian University of Agriculture and Life Sciences, and Maoge Industrial Group. It is supported by the China-Hungary Belt and Road Joint Laboratory for Food Science. The center focuses on four key areas: technical breakthroughs, results translation, talent development, and industrial empowerment.
Experts from the China-Hungary Joint Lab, Southwest University, and the Hungarian University of Agriculture and Life Sciences, along with officials from Beibei District, Guang'an City, and Wusheng County, attended the event.
As a leading company in traditional lactic acid-fermented pickles and seasonings for over 20 years, Maoge Industrial Group operates the largest lactic acid pickling base in China, with an annual output of over 135,000 tons. Its products are sold nationwide and exported to more than 10 countries and regions.
The new research center is a key part of Maoge's strategy to act on the Belt and Road Initiative, deepen industry-academia-research collaboration, and drive high-quality industrial development. With the center as a new starting point, Maoge will continue to upgrade products through technological innovation, expand globally through international cooperation, and help revitalize the food industry. The goal is to build a benchmark platform for Belt and Road industry-academia-research collaboration, contributing to the global reach of Sichuan-Chongqing food products and the Belt and Road Initiative.
