On September 16th, the 2021 Quality Conference of Xiangxi Prefecture was held in Jishou. The Governor of Xiangxi Prefecture, Long Xiaohua, presided over the conference, and the Secretary of the State Committee, Guo Zhenggui, and other state leaders, main officials of state departments, and leaders of commended units attended the conference. At the meeting, recognition and rewards will be given to the construction units and individuals who have achieved outstanding results in implementing the strategy of strengthening quality and brand building in recent years. Border Town Biotechnology Company's "Mysterious Xiangxi Vinegar" was commended for obtaining the "China Organic Product" certification.
Hunan Border Town Biotechnology Co., Ltd. is a national high-tech enterprise that uses the fermentation and brewing techniques of intangible cultural heritage in Hunan Province to produce health products such as vinegar, enzymes, SOD, and ethnic medicines. It is also a leading enterprise in agricultural industrialization in Hunan Province and a recipient of the Xiangxi Prefecture Governor's Quality Award. Since its establishment in 2005, the company has always adhered to the concept of high-quality development and brand building as its life. Relying on the ecological environment and resource advantages of the core area of microbial fermentation in Xiangxi, the company has long adhered to the natural mold making and non heritage brewing techniques that have been aged for more than two years, and has obtained two invention patents and three provincial-level scientific and technological achievements. Since September 28, 2008, when "Mysterious Xiangxi Vinegar" was first approved as an organic product in China, it has obtained national organic food certification for thirteen consecutive years. In 2013, it obtained export registration certification for food production enterprises. The product is exported to countries such as Germany, France, the United States, and the Hong Kong market, and is deeply loved by consumers.
The "Mysterious Xiangxi" organic vinegar is made from organic rice and selenium rich mountain springs, using local specialty plants such as Polygonum hydropipes and golden leaves. During the high temperature season between the sixth day of the sixth lunar month and the fifteenth day of the eighth lunar month, natural bacterial strains and microorganisms are introduced to naturally mold and ferment. The "slow fermentation process" is used for liquid aerobic and anaerobic combined fermentation, and it is naturally aged for more than two years. The product is red brown and transparent in color, pure and fragrant in smell, soft and sweet in sour taste, without adding preservatives, essence, pigments, salt, glacial acetic acid and any enzyme preparation. It is an original ecological product with original taste, a boutique and treasure in China's vinegar industry, and can be called "Maotai in vinegar". Has won multiple gold awards at the International Agricultural Expo, Food Expo, and Grain and Oil Expo.