First, the company's technical team was formed. In 2006, the company began to hire technical consultants. In 2008, the company set up a technical team, with Comrade Li Jiesheng, an expert of Taiping Monkey Kui and a senior national agricultural judge, as the chief technical consultant. Members include Zheng, a senior tea appraiser, and Li Jianhua, who works in the District Science and Technology Commission and the District Association for Science and Technology. With the approval of the District Civil Affairs Bureau, the company established the "huangshan district Taiping Monkey Kui Tea R&D Center" in August 2008, which is located in the "Six Hundred Li Monkey Kui Industrial Base" in the industrial park. Now persimmon tea garden and breeding base have been built, and 5 mu of land has been reserved for peaceful consolidation, and the construction of expert building and laboratory testing center building is about to start.
The second is to combine with universities and scientific research units. (1) In February this year, the company signed a Industry-University-Research binding framework agreement with the College of Tea and Food Science and Technology of Anhui Agricultural University, and the two sides established a long-term and strategic Industry-University-Research binding relationship. The College awarded "Industry-University-Research Base of Tea and Food Science and Technology College of Anhui Agricultural University" to "600 Li Monkey Kui Industrial Base", and established "Student Teaching Practice Point of Tea and Food Science and Technology College of Anhui Agricultural University" in this base. The college also served as the company's science and technology project consultant, providing decision-making consultation and information services for the company. In April this year, 30 students from Annong University were accepted as interns in the base. (2) In June 5438+10, the company exchanged visits with the Tea Branch of Hunan Academy of Agricultural Sciences and reached a cooperation agreement on tea breeding. (3) Recently, the company, as the only representative of Taiping Monkey Kui Tea Industry, accepted the invitation of An Nong University to participate in the "Anhui Tea Industry Technology Innovation Strategic Alliance" which will be established soon, consisting of provincial 14 scientific research institutes and tea enterprises.
The third is to strengthen technological innovation and the application of new technologies. (1) Taiping Monkey Kui Tea has always been packed in plastic bags, which is bulky and has a poor image, and does not reflect the product characteristics of "flat and straight". In 2002, the company initiated the packaging method of "putting the seedlings in order and arranging the branches in order", classified the tea according to different fragrance, shape and taste, and carried out standard packaging to meet the needs of different consumer groups, and designed a series of packaging with Huizhou cultural charm. This technology won the second prize of scientific and technological achievements in Huangshan City in 2003, and it was quickly popularized, which made the price of monkey kui tea soar. (2) Food safety is the life of Monkey Kui Tea. It is difficult to ensure the organic and cleanliness of the tea produced by one household in the tea area. To this end, the company set up a professional cooperative, from the source, in the form of financial subsidies, to urge member households and order households to safely prevent insects, use organic fertilizers such as rapeseed cake fertilizer and green grass, and go door to door to detect pesticide residues in fresh leaves before opening the park; In 2008, the company built a GMP 65438+100000 production and processing workshop in the "Six Hundred Miles Monkey Kui Industrial Base" to ensure the organic and clean products. (3) At present, the demand for picking and making tea is increasing, and the labor cost is getting higher and higher. The problem of labor force has become a bottleneck that hinders the industrialization and standardization of monkey kui tea production. Since July 2008, the company has started the research and development of the production line of monkey kui tea, with an hourly output of 35 kg. Although there are still some imperfections in the production line, they are determined to continue to improve under the guidance of experts until they succeed. (4) Persimmon tea is the best strain to produce Hericium erinaceus. However, there are differences in quality, shape, aroma, tenderness and so on, especially Hericium erinaceus tea, which is difficult to improve the yield per unit area because of its short harvest period. In 2002, the company established 8 mu persimmon tea mother ear garden and nursery in Yuan Xian. In recent years, several excellent strains of persimmon tea, such as 1, 5, 6 and 23, have been screened out and applied to the production of Monkey Village and Daping Base through cutting propagation. The next step will be to cultivate lines with better seed quality and longer harvest period through sexual hybridization and single plant breeding.