The Pyongyang Condiments Factory is actively promoting the production growth by vigorously conducting a mass technical innovation campaign.
Son Hyon Chol, chief engineer of the factory, said, “The factory is making proactive efforts to raise the modernization levels of overall production lines and enhance the quality of condiments by dint of the mass technical innovation campaign.”
The factory is putting great effort into training its employees into intelligent workers with deep sci-tech knowledge.
Now many workers of the factory are joining the online education network of central universities such as Kim Chaek University of Technology and Pyongyang Han Tok Su University of Light Industry, and everyone is participating in the research and development work.
In the course of this, they are solving sci-tech problems arising in improving the quality of condiments and in production in keeping with their specific conditions.
The technicians and workers of the factory developed a method of making a flocculant of monosodium glutamate fermented liquid, thus improving the quality of the condiment and raising the quality indexes of fermented soy sauce production remarkably.
Besides, on the basis of science and technology, the factory is dynamically working to strengthen its material and technical foundations and to increase production onto a higher level.
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