The group standard review meeting of "Mongolian" Character Mark Agricultural Product Certification Requirements Zege (Sour Mare's Milk) was held

In order to promote the development of the autonomous region's advantageous and characteristic industries, the role of "Mongolian" character mark certification in the construction of
agricultural product brands in the autonomous region has been steadily promoted.
Recently, the Inner Mongolia Institute of Quality and Standardization, the secretariat of the Inner Mongolia Association for the Promotion of Standards and Development, organized a group standard review meeting
of "Mongolian Character Mark Agricultural Product Certification Requirements Zege (Sour Milk)".

At the meeting, the standard drafting group introduced the background of standard formulation, the preparation process, the main provisions, and data sources, focusing on explaining the advantages and characteristic indicators
.
The review team composed of the Inner Mongolia Autonomous Region Animal Husbandry Work Station and the Inner Mongolia Autonomous Region Academy of Agriculture and Animal Husbandry Sciences reviewed the standard review draft one by one, and put forward suggestions for revision and optimization
.
The review team unanimously agreed that the group's standard tasks have clear sources, sufficient research, standardized writing, and are scientific, complete, applicable and operable
.

Inner Mongolia sour mare's milk industry has unique ecological environmental advantages and a good industrial foundation, from breeding to enterprises concentrated purchase of horse milk processing, has formed a complete industrial chain
.
This standard raises the microbial limit, improves the fat index of sour mare's milk, and adds the characteristic nutritional indicator vitamin C
.
After the implementation of the standard, it is of far-reaching significance and will promote the healthy and orderly development of the sour mare's milk industry, ensure product quality and safety, enhance regional brand value, and improve corporate efficiency and brand competitiveness
.

(Edited by Li Chuang)