On March 1st, I learned from the Lanzhou Institute of Chemical Physics of the Chinese Academy of Sciences that the “Lacillin Preparation Technology and Soft Capsule Development†project jointly developed by the Institute and a company passed the provincial scientific and technological achievements appraisal. This technology uses the waste residue of the ketchup industry as a raw material to develop a green health food with lycopene, linoleic acid and vitamin E as main functional components.
At present, the tomato processing industry with tomato paste as the leading product has become an important industry in Hexi agriculture, but most of the waste generated in the production of ketchup, except for a small part of it used as feed additives, is discarded. Not only caused huge waste of resources, but also brought environmental pollution. The use of newly developed technology can not only extend the tomato industry chain, but also produce green health foods with anti-cancer and anti-oxidation functions, and protect the environment and promote the development of circular economy. According to reports, the production process of this technology is simple and economical, and has been tested in Zhangye related enterprises. In the same year, it realized profits and taxes of more than 360 million yuan.