Reborn Technology Upstart

I thought that the public opinion had changed, and the matter would be over. The milk of Kirin Beverage Industry Group could also sell well in China. After all, their price is much cheaper than natural milk.

But the situation did not go as smoothly as they had expected. The reason was that someone mentioned the problems that dairy farmers would face, which immediately aroused strong attention.

Kirin Beverage Industry Group does not need cows. According to their production methods, they basically need as much milk as they need, as long as they continue to build factories.

However, if dairy farmers want to obtain milk, they need to work hard to raise cows. Not only is the cost high, but also they cannot expand if they want to expand, so they are naturally subject to huge restrictions.

Therefore, in this competition, dairy farmers have little power to fight back, and tens of millions of dairy farmers may face the problem of reduced economic resources.

Moreover, currently domestic dairy products are sterilized by high temperature, which affects the nutritional value of fresh milk, while the dairy products produced by Kirin Beverage Industry Group are produced in a sterile environment throughout the process.

This means that the milk produced does not need to be sterilized at all, not even low-temperature sterilization, and the shelf life is much longer than that of low-temperature sterilization, and the nutrition is not affected at all.

From the perspective of nutritional value and shelf life, the milk of Kirin Beverage Industry Group also has an absolute advantage. Once the market accepts their artificial milk, natural milk basically has no chance.

Since the reform of my country's dairy industry 16 years ago, the annual output of milk has increased rapidly, and the production technology is also much more advanced than before.

The result is that the number of people engaged in the dairy industry in my country is much larger than before, and the number of both dairy farmers and dairy companies has increased rapidly.

Everyone lived in peace before, and there was no need to worry that the dairy products produced would not be sold. The market as a whole was still in short supply.

But it is different now. Industrialized production of dairy products will completely change the rules of the industry, and it is still monopolized by one company.

After the technology has been developed, it is very difficult to go back. It is impossible to leave the advanced technology unused and still use the original method to produce milk. This is a retrogression of the times.

In order to solve this problem, the government promised to allocate part of the funds to help dairy farmers transform, and Kirin Beverage Industry Group can't say nothing at all.

In order to minimize the resistance from this aspect, we plan to take 0.2 yuan from the income per liter of milk to support the transformation of dairy farmers. This plan will be implemented for 5 years.

That is to say, within five years, these dairy farmers can all receive transformation subsidies from Kirin Beverage Industry Group. If their 10 million tons of production is fully absorbed, the scale of the funds will be about 2 billion yuan per year.

And promised that if we continue to expand production capacity, we will give priority to recruiting dairy farmers, but this number should not be very large. Industrial production and breeding are completely different models.

With a production capacity of 10 million tons, the number of workers required is only 50,000, and it also includes supporting facilities personnel and some redundant personnel.

However, their approach has been praised by the government, but the government seems unwilling to wait for a long time, but persuaded Kirin Beverage Industry Group to build another 10 million tons production base.

This approach is a bit embarrassing for them. Expansion of production capacity is not a problem, nor is funding. The big deal is just a loan, but if the market cannot digest it, then it will be troublesome.

Not only do the workers have to support them, but the more the production loses, the more likely it will be a huge drag on the Kirin Beverage Industry Group, and it is not worthwhile to give money.

The government also knows that this problem is difficult to solve, and promised that if Kirin Beverage Industry Group can solve this problem, the government is willing to provide subsidy funds.

These subsidies did not make them act, but they felt how much the government attached importance to this matter. If they ignored it completely, it might be very difficult to deal with.

So a call came to Ye Zishu, asking him to make a decision on this matter,

After all, he is still the president of Kirin Industry Group and has the obligation to make a decision on this matter.

After hearing this, Ye Zishu immediately agreed. He believed that the scale of the domestic dairy market could absorb 20 million tons of production, but he could only gradually figure it out considering the survival of dairy farmers.

Now that the government intends to make a comprehensive transformation, it only needs to arrange the survival of dairy farmers, so there is no need to be so cautious, and it is enough to directly expand production capacity.

If they can't digest so many people, Ye Zishu suggests that they start more businesses. Their company name is Beverage Industry Group. All beverages can be produced, even non-drink industries can also be produced.

Since the boss said so, they immediately asked for technical support with the cheek. Before, Ye Zishu only gave them the production technology of dairy products, but did not give them anything else.

Because Ye Zishu was also busy at the time, and it was already very good for them to be able to do a good job in the dairy industry, so they didn't give it to them.

Now it seems that it is impossible not to give, so I agreed, and at the same time asked them to actively develop the international market, and their products should be internationally competitive.

After hanging up the phone, Ye Zishu rubbed the center of his brows, thinking about what they should develop next. The first thing he thought of was sugar and related candy products.

It's just that this will cause the farmers and workers on the sugar industry line to lose their jobs? At that time, it may still be the same as it is now, and that will be troublesome.

But this is also a momentary thing in his mind. The so-called soldiers will block the water and cover them with earth. If they are so hesitant, then there is no way to do it.

In fact, there has always been a shortage of sugar in our country. Many rural areas still use sugar as a gift during the Chinese New Year. It can be seen that sugar is still relatively scarce in China.

Then he thought about coffee. There is basically no coffee production in China at present, and even if someone grows it on a small scale, entering this industry will not have much impact on the country.

Although there are not many people who drink coffee in China, it is not impossible. If coffee is made into various beverages, the market may be further expanded.

Then there is export. Since artificially synthesized coffee not only tastes better, but also is cheaper, it should have certain competitiveness in the international market.

Another big category is wine, but how to make the wine products of Kirin Beverage Industry Group stand out is a question he has to think about.

Generally, alcohol is fermented from grains or fruits, but he thinks that doing so will cause a huge waste, so he has to come up with something different.

He quickly went to the virtual library to search, and he really found a very important fermentation fungus, which can directly ferment secondary biomass such as ethanol without using grain and fruit for fermentation.

In this way, Kirin Beverage Industry Group only needs to directly produce ethanol, add various nutrients, and then use this fungus for re-fermentation. The wine formed is not only more fragrant, but also has a different taste from existing fermented wines.

Because this kind of fungus will decompose itself after participating in fermentation to form a special substance, which gives the wine a faint sweet taste and a much better taste.

Ye Zishu didn't have a clear understanding of the text, so he simply made a batch in the virtual laboratory and tasted it. The taste surprised him. When it entered his throat, he felt a strong sense of pleasure.

In fact, he is a person who hates drinking. He didn't expect that he didn't dislike it at all. Moreover, according to the content of fungi, the tastes produced are different.

If there is a small amount of fungi, the alcohol smell is still relatively strong. When the fungus content reaches a certain level, the taste of alcohol cannot be felt.

After testing, it was found that this kind of fungus completely converted ethanol and other nutrients into other substances, and it could no longer be regarded as alcohol. This kind of fermenting bacteria is called probiotic fermenting bacteria.

This kind of drink not only tastes better, but also has higher nutritional value, and it will not make people dizzy like alcohol. Some people may not like it, because what they want is this kind of dizziness. Feeling dizzy.

The biggest feature of probiotic fermentation bacteria is that different raw materials produce different results. He tried fermentation with white wine, beer, red wine, etc., and the results produced were significantly different.

The effect was surprisingly good, and even the water he used as a reference was sweeter with the addition of this probiotic fermentation bacteria, and there was a faint fragrance in his mouth after drinking it.

It can be seen that this fermenting bacteria not only has the ability to ferment organic matter, but even minerals undergo different changes after being processed by this fermenting bacteria.

This kind of fungus was born for drinks. He didn't expect much before looking for it, but he didn't expect to find such a miraculous thing.

Obviously this kind of fermentation bacteria is not a natural product, at least with the biological knowledge he has learned so far, there is no content about this aspect, and the synthesis of this kind of fungus is also full of industrial taste.

It's just that this kind of fungus has no genetic material, neither DNA nor RNA. I don't know why it is called a fungus, which does not meet the biological definition.

Maybe this kind of fungus itself is artificially synthesized. The reason why there is no genetic material may be to prevent theft. As long as others do not master the synthesis method, it will have no effect if they get it, because it is not self-replicating.

And unlike ordinary bacteria, probiotic fermented bacteria can be dried and stored for a long time without dying. It doesn't feel like a living thing, but it is active when combined with water, which is really amazing.

Then I started to study other common beverages. This one is much simpler, and it is made by blending various food additives.

It's just that he was thinking about whether such a product would cause problems if he drank it for a long time, so he slipped into the virtual laboratory to do experiments and wanted to see the results.

After some experiments, it was found that as long as it is not drunk like water, there is no big problem, but it does not mean that there is no problem at all.

If it goes on for many years, it will still cause some damage to the human body. Ye Zishu was thinking about whether to do this, and finally decided to make another set of safer additive products by himself.

Additives are very common products in the future food industry. As long as we eat, there are various additives. There is nothing wrong with additives, but some additives are more harmful, and the dosage should be strictly controlled.

And he was going to come up with a set of additives that are safer and better in taste, so he went into the virtual library to look for information in this regard.

Since it required a whole set of new additive formulas, it took a long time, and finally found what he needed in a book.

There are thousands of additive formulas recorded in this book, and he quickly glanced at it, covering almost all human taste, smell and visual feelings.

These are nothing, the most important thing is that these additives are all composed of non-protein amino acid-based substances, which can be digested into non-protein amino acids through the intestinal tract, and have anti-cancer, anti-bacterial, anti-tuberculosis, liver protection and other effects.

It's just that there are problems here. He silently calculated that if the production method recorded in this book is followed, both the cost of raw materials and the cost of production will be very high.

If the cost is high, there is no marketing significance. The reason why many foods use additives is that it is easier to bring out a good taste on the one hand, and the cost is lower on the other hand.

Next, he needs to consider how to industrialize production and reduce the cost to the same level as the existing additives, or even lower.

In this way, it took him a whole week to get everything done. In the information given to Kirin Beverage Industry Group, there are also recipes for hundreds of drinks.

Some of these drinks are blended with new additives, and some are produced using natural materials. In fact, there is not much difference in nutrition and harm, but there is a difference in price.