Liquor industry development: seeking advantages from ecology and driving force from green

This year's "Government Work Report" proposes to continuously improve the ecological environment and promote green and low-carbon development

Protect the foundation of industrial development

At present, China's alcohol consumption market has entered the stage of quality consumption

Liang Jinhui, Secretary of the Party Committee and Chairman of Gujing Group, said that the core of ecological brewing is to adhere to the dual orientation of natural ecology and brewing micro-ecology for the quality of wine

"The concept of 'ecological priority and green development' is highly compatible with the development direction of the liquor industry

Seeking a balance between development and ecological protection

When sustainable development has become the main theme of the current development of the liquor industry, a group of liquor companies have set off an upsurge in the practice of ecological priority and green development

Focusing on the development goals of the "14th Five-Year Plan", Zeng Congqin, the new coach of Wuliangye, proposed that we should vigorously build an ecological park, insist on providing ecological products, fully realize ecological production, create "ecological Wuliangye", and establish a benchmark for the ecological development of China's liquor industry.

In recent years, Xijiu has successively invested a lot of manpower, material and financial resources, and successively carried out a series of environmental protection activities: for seven consecutive years, the “protect Chishui River, Xijiu is in action” all staff voluntary tree-planting and grass-planting activities, a total of nearly 20,000 trees have been planted , planting trees and grass in an area of ​​nearly 800 mu; continuing to carry out plant greening work to promote the development of regional ecological civilization; building a high-standard sewage treatment plant to improve sewage treatment capabilities; comprehensively carrying out "coal-to-gas" boilers to reduce atmospheric pollution in the Chishui River Basin Influence, promote clean production, energy conservation and emission reduction, etc.

Luzhou Laojiao has always adhered to the development concept of "harmonious symbiosis", actively fulfilled the main responsibility of the enterprise's ecological and environmental protection, and carried out a lot of work in environmental protection, circular economy, environmental protection and energy saving, etc.

Not only wine companies, but also production areas are also seeking a balance between industrial development and ecological environment.

In order to strengthen the environmental protection of Maotai-flavor liquor production in the Chishui River Basin, give full play to the advantages of the origin and main producing areas of Maotai-flavor liquor in the Chishui River Basin, and promote the high-quality development of the Maotai-flavor liquor industry, on March 18, the Department of Ecology and Environment of Guizhou Province issued a request for public consultation.

How to take the road of green development

Only by adding vitality to the ecology can we increase the momentum in development

　　Liu Xiu said that liquor production enterprises should optimize and adjust key technologies and traditional energy structures, and carry out strategic, forward-looking and subversive low-carbon common technology research through technological transformation and technological upgrading, so as to meet the requirements of green and environmental protection in medium and long-term liquor production.

　　"Traditional fermented food represented by liquor will produce a large amount of solid and liquid waste

　　"Some large enterprises have already applied this method, but it has not been popularized in the industry

　　"To realize the green ecological transformation of the brewing industry, the treatment of brewing sludge is particularly important

　　"In today's accelerated urbanization process in the country, the governments of various wine-producing regions coordinate and cooperate to carry out research on the natural ecology and brewing micro-ecology of the main producing regions, so as to avoid over-exploitation of the natural ecology, which is particularly important for promoting the sustainable development of the industry

　　(Gao Jiaodi)

"China Food News" (04 edition on March 28, 2022)

　　(Editor-in-charge: Gu Yufei)