Guangdong Ke Long Biotechnology Co., Ltd. entrusted the South China Institute of Environmental Sciences of the Ministry of Environmental Protection to undertake the EIA task of 1100 tons of red yeast red pigment. The evaluation unit has conducted on-site investigations on the site and surrounding environment, and has in-depth understanding of the project's process flow, pollution production, pollutant generation, treatment, discharge and construction planning, etc., according to the national and local requirements for the environmental impact of construction projects. With the relevant information provided by the construction unit, the Environmental Impact Report of the Natural Food Additive Production Project of Guangdong Ke Long Biotechnology Co., Ltd. was compiled.
Jiangmen Environmental Protection Bureau organized an expert review meeting of the Environmental Impact Report of Natural Food Additive Production Project of Guangdong Cologne Biotechnology Co., Ltd. in Xinhui District of Jiangmen City and formed expert review opinions. After the meeting, the EIA unit carefully revised the report according to the expert review opinions and compiled the environmental impact report of the project.
Guangdong Ke Long Biotechnology Co., Ltd. is committed to building a “resource-saving and environment-friendly” enterprise, adheres to innovation-driven, green development, and has achieved remarkable results in energy conservation and emission reduction. It believes that the production process of this project is advanced and the automation control process is highly new. The energy-saving and emission-reducing facilities are designed reasonably and efficiently, and have a relatively advanced level of clean production.
According to the monitoring and investigation results of environmental protection acceptance, as well as on-site inspection and inspection, it was confirmed that the project met the environmental protection acceptance requirements, and on April 7, 2017, the Guangdong Province pollutant discharge permit was obtained.