In the 1980s, the Institute of Microbiology and the Beijing Pharmaceutical Factory developed the two-step fermentation process for Vitamin C, which was then transferred to F. Hoffmann-La Roche Ltd.

This technology also gained domestic popularity in China. Today, the process is widely used by Chinese manufacturers for vitamin C production due to its low cost and high product quality.

This process has produced huge economic and social benefits, making China a world giant in vitamin C production, with 85% of the global market share.