Science and technological innovations have accelerated the upgrading of citrus agriculture. The writer learned from Yidu Agricultural Administration that, on Jan. 15th, the project of “Research and development of the key technology of acetic acid bacteria for producing brown pigment to fermenting and producing tangerine vinegar condiment” was on the list of 2018 Hubei Province Science and Technological Innovations.

　　In the past 6 years, there have been 5 provincial agricultural key science and technological plans and innovations in Yidu.

　　Along Yidu Citrus Cultural Plaza, there is a row of small villas lining up. “This Academician House is prepared for IUR’ leaders.” Chen Shigui, the chairman of Tulaohan Ecological Agriculture Group, explained to us. And according to college-enterprise cooperation, Tulaohan has established a national citrus scientific research platform -- National Regional Joint Engineering Research Center of citrus high quality and efficient cultivation and processing.

　　The center operates in a corporatization form and tacks and transforms the technology of the whole citrus industry chain, Huazhong Agricultural University shares 15% of which, while Tulaohan shares 85%. Different from previous school enterprise cooperation, this is an open incubator of science and technology project, which absorbs citrus research and development resources around the world and is not limited to both school and enterprise.

　　“With a clear orientation and flexible market mechanism, Citrus Cultivation Cooperatives and Processing Enterprises place orders. Besides, this platform introduces intelligence to agriculture and food industry scientific research field so that the achievements is rapidly transformed and shares mutual benefit.” Fu Caixia, the director of research center, says. In addition, she also presents that not only Deng Xiuxin, the academician of Chinese Academy of Engineering, and some experts from Huazhong Agricultural University participate in Yidu Citrus Scientific Research Project, but introduce some related research and development team, such as Hubei University of Technology, Modena University of Italy, Citrus Research Institute of Chinese Academy of Agricultural Sciences, Hubei Academy of Agricultural Sciences and Chinese Taiwan Ocean University, etc.

　　With the “importing intelligence” platform, from 2013 onwards, the center has continuously get provincial key scientific technology projects in 6 years. “Tangerine orange ester vinegar processing technology and the key technology research of quality control” obtained 2017 Hubei Province Special Technical Innovation, and “Research and development and demonstration of the key technology of fermented condiment series of mandarin” gained 2016 Hubei Province Special Technical Innovation, “Test and demonstration of mixture fermentation to produce satin citrus vinaigrette” and “Intensive processing of freshwater fish and industrial development of high efficiency utilization of by-products technology” separately got 2013, 2014 Provincial Major Science and Technology Innovation Plan. In addition, “Development and application of key technology for intensive processing and comprehensive utilization of Citrus” of the center acquired Shen Nong China Agricultural Science and Technology Award of Ministry of Agricultural of the CPC.

　　A series of science and technological innovations has broken through the key technological problems of citrus as main raw material in the production of orange vinegar, cooking wine, soy sauce and fermented black bean sauce and other spices. What’s more, these innovations have been obtained 9 scientific and technological achievements, 6 authorized invention patents, 3 product standards. In addition, the center has developed such high value-added products as orange vinegar puree, seasoning vinegar, citrus steamed fish sauce, dried tangerine pea sauce and citrus cooking wine, so as to realize the utilization of citrus fruits. (Correspondent: Chen Dengliang )