Shandong Luhua Group Co., Ltd., one of the top ten brands of edible oil - raw oil, and an expert in peanut oil crushing, is an edible oil industry enterprise dominated by peanut oil and taking into account the diversified development of sunflower kernel oil, rapeseed oil, soybean oil, corn oil, sesame oil and other categories

Shandong Luhua Group Co., Ltd., located in Laiyang City, Shandong Province, is a large-scale private enterprise and a national key leading enterprise in agricultural industrialization. The group now has nearly 20,000 employees and 26 production bases, spanning edible oil, condiments, vegetable processing and other industries. The annual production capacity of edible oil is 1 million tons, and the annual production capacity of condiments is 300,000 tons. The main products are "Luhua 5S pressed first-class peanut oil", "shelled and pressed sunflower kernel oil", "pressed special coriander seed oil", "pressed corn oil", "double high oleic acid blended oil", "olive oil", "sesame oil", "natural fresh soy sauce", "natural fresh stir-fried vegetable fragrant soy sauce", "black glutinous rice balsamic vinegar", "cooking wine", "peanut products", "mineral water", "FD food" and so on. At present, Luhua has become a well-known brand of edible oil in China loved by consumers, and has established more than 200 sales branches and formed a marketing network covering the whole country. In 2015, the sales revenue was 18.2 billion yuan.

After years of development, Luhua Group has formed two pillar industries: one is the use of 5S physical pressing technology, the production of peanut oil, crushing sunflower kernel oil, rapeseed oil, corn oil, soybean oil and other categories of edible oil industry chain. After 6 years of scientific and technological research, the company has successfully mastered the "5S physical pressing process". The relevant departments of the state have organized expert groups to demonstrate the scientific and technological achievements of the "5S physical pressing process" for many times, and the conclusion is that the process has obvious five major innovations: first, the physical pressing technology replaces chemical leaching, which avoids the pollution of oil products by high-temperature refining and chemical solvents; Second, the technology of "raw fragrance and fragrance retention" completely stimulates and retains the fragrance substances in peanuts; 3. "Anhydrous dephosphorization" technology removes harmful substances and completely retains the active nutrients in the oil; Fourth, constant temperature storage and preservation technology to ensure that the natural nutrients in edible oil do not deteriorate; 5. Aflatoxin removal technology in oil. This is the core technology of Luhua, which completely retains the nutrition, flavor and other quality characteristics of vegetable oil while removing aflatoxin. This core technology has won the "National Invention Patent" and the "Science and Technology Award of the China Cereals and Oils Society". The expert group believes that the "5S physical pressing process" mastered by Luhua has high scientific and technological content, which is the world's leading edible oil manufacturing process, which fills the gap at home and abroad and leads the direction of the development of edible oil technology in China. The process has won the "Shandong Science and Technology Progress Award" and "National Science and Technology Progress Award". Based on the "5S physical pressing process", Luhua's fragrant sunflower kernel oil technology won the national invention patent.

Under the guidance of the peanut oil industry, the company has also extended the edible oil category to sunflower kernel oil, rapeseed oil, corn oil, soybean oil, olive oil, sesame oil and many other oils, realizing the industrial pattern of multiple oil varieties and categories.

The second is to use the unique biological fermentation technology to produce high-end "natural fresh" soy sauce, supplemented by "stir-fried" soy sauce, brewed black glutinous rice balsamic vinegar, cooking wine, peanut products and other categories of condiment industry chain. In 2012, Luhua Biotechnology Co., Ltd., invested and built by Luhua, through cooperation with international professional R&D institutions, after ten years of efforts, carefully cultivated a unique and rare sauce flavor koji species - Luhua sauce flavor fungus. Using biological fermentation technology, using non-GMO raw materials, making koji from rare koji seeds, pure fermentation in four seasons, and physical pressing, the natural fresh soy sauce is brewed with the following characteristics: 1. The unique strain determines the unique and noble quality of Luhua's natural freshness, and the pure and rich sauce aroma; 2. Simulate the pure fermentation of the four seasons, which is safe and healthy, and effectively avoids the outdoor sun-dried soy sauce from being easily eroded by external bacteria and environmental pollution. Let every drop of soy sauce go through the four seasons of spring, summer, autumn and winter, and mature naturally, without adding any preservatives, and the taste is natural and delicious; 3. The natural sauce aroma of the original juice of the soy sauce is completely retained, and the content of amino acid nitrogen, a fresh flavor substance, is higher than the national standard of 0.8 grams per 100 milliliters of special soy sauce, reaching more than 1.2 grams. After the blind evaluation of major brands of soy sauce at home and abroad organized by industry experts, the taste and taste of Luhua natural fresh soy sauce have exceeded the world's leading level of soy sauce, and won the praise of experts for its soft and rich sauce aroma. Once the product is put on the market, it is deeply loved and sought after by consumers. The innovation and breakthrough of this series of technologies of Luhua is an epoch-making initiative in the field of soy sauce production.

During the 13th Five-Year Plan period, Luhua Group continued to implement the diversified development strategy, focusing on building two industrial chains of edible oil and condiments, so that the annual production capacity of peanut oil reached 1.5 million tons, the annual production capacity of other edible oils reached 1 million tons, and the annual production capacity of condiments exceeded 500,000 tons.