Researchers of its fermentation and foodstuff institutes completed the technical manuals for building foodstuff factories in 20 cities and counties, including Songchon County of South Phyongan Province, in a development-oriented and modern way.

And they organized several technical courses for improving the technical and practical qualifications of technicians and skilled workers at city and county foodstuff factories to deal with problems arising in the production process.

The Fermentation Institute has made contributions to the improvement of people's diet by generalizing the successes made in improving the quality of seed grain necessary for soy sauce and paste.

The Foodstuff Institute has made progress in developing gluten-reinforcing agent to improve the quality of wheat flour on the basis of analysis of the characteristics of wheat suited to the climatic and soil conditions of the country.

Researchers of the Food-processing Machine Institute completed the designing of equipment necessary for establishing various processes in a short span of time.