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Changshu Jicheng Biology Engineering Technology Co., Ltd. is a Sino-Japanese joint venture which produces a variety of sauces and condiments. Using advanced equipment, modern techniques, strict management and the latest technology, we have grown into a leading company in our field.
We are located in Changshu, which is near the Yangtze River about 80km from Shanghai. Production started in January of 1996 in our 14,000 square meter factory, with a general investment of USD10,000,000. Our sauces received the China Green Product Certificate in Oct 1998, and have also passed ISO9001 certification. We produce natural products rich in amino acids and nutrients, and are in accord with Chinese Standards Department regulations. Particularly, the bacteria contents are 300 per milliliter, lower than the national limit.
We use high salt, long cycle, low temperature Japanese methods, high quality degreased soybeans, pollution free wheat, and advanced technology, combined with Chinese tradition. Our sauces undergo up to 12 months of fermentation, followed by processing with super filtration equipment, resulting in products that are hygienic, aromatic, high-quality, clear and delicious. Varieties include industrial soy sauce, stock soy sauce, roast eel soy sauce, roast chicken soy sauce, laver condiments, instant noodles series flavored soy sauce, sliced fish soy sauce, sushi soy sauce, and Japanese seasonings.
Changshu Jicheng Biology Engineering Technology Co., Ltd. can provide high quality, pure, raw sauces which are rich in nutrient matter. They can be used as ingredients in a wide variety of sauces and spices. We can also produce custom orders.
We look forward to hearing from potential partners around the world.
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