Recently, Weili Environmental Technology Group Co., Ltd. (hereinafter referred to as "Weili") and Hexing Brewing Food Co., Ltd. of Hejiang County (hereinafter referred to as "Hexing Soy Sauce"), which holds the titles of "China's Time-honored Brand", "National Intangible Cultural Heritage Skill", and "National Key Cultural Relic Protection Unit", have officially reached a cooperation agreement. They will provide a full-chain service for the EPC+O project of the sewage treatment plant of the century-old heritage base of Hexing Soy Sauce. This cooperation not only marks that Weili has added another benchmark case in the field of wastewater treatment for the food industry, but also realizes its full-scale expansion in the industrial wastewater treatment business of the soy sauce industry, injecting professional momentum into the ecological development of the century-old intangible cultural heritage enterprise.
This project adopts the EPC+O (Design-Construction-Operation Integrated) full-chain service model. Relying on Willey's technical accumulation and operation experience in the field of wastewater treatment, it provides a one-stop solution from scheme design, engineering construction to operation. The project takes into account both short-term and long-term development needs. The overall design of the project aims for a long-term daily treatment capacity of 2,000 tons. The first phase of the project will prioritize the construction of a 500-ton-per-day treatment scale. Subsequently, the expansion work will be carried out in phases based on the capacity expansion progress of the Xingshi Soy Sauce Chishui River Ecological Brewing Base.
The project clearly stipulates that the treated effluent must simultaneously meet the direct discharge standards for urban sewage treatment plants as stipulated in the "Water Pollutant Discharge Standards for the Minjiang and Tuojiang River Basins in Sichuan Province" (DB51/2311-2016), as well as the first-level discharge standards of the "Water Pollutant Discharge Standards" (DB51/190-93) of Sichuan Province. Based on its technical expertise in brewing wastewater treatment, Verelli precisely adapts to the water quality characteristics of soy sauce brewing wastewater and provides a process solution to ensure that the treated tail water does not have an impact on the ecosystem along the Shaxizijie River and the Chishui River, which is highly consistent with the ecological development concept of Xixing Soy Sauce.
Currently, the construction of the Xianshi Soy Sauce Chishui River Ecological Brewing Base is progressing smoothly. This wastewater treatment project, as the core environmental protection supporting project of the base, will completely solve the problem of wastewater disposal after the increase in production capacity. Xianshi Brewing Food Co., Ltd. chose to collaborate with Weili precisely because of its professional reputation and practical capabilities in industrial wastewater treatment.
Previously, Wei Li had been deeply involved in the brewing industry for many years. He has collaborated with leading enterprises such as Guizhou Moutai, Sichuan Langjiu, China Resources Beer, and Yanghe Group, implementing over a dozen projects for brewing wastewater treatment and operation. This cooperation with Xianshi Brewing is an extension of the brewing wastewater treatment experience into the soy sauce sub-sector. Through customized technical solutions, it has opened up a new business territory and further deepened the company's layout in the environmental protection market of the food industry.
This collaboration represents a precise match between professional environmental protection forces and the ecological upgrading needs of traditional enterprises. It is also a typical practice of environmental protection enterprises deeply engaging in specialized fields. It not only demonstrates the environmental responsibility of a century-old heritage enterprise but also provides an industry model for the environmental support construction of the local food industry.
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