On December 26 to December 28, China's seasoning industry meeting held by COFNA and Sichuan Seasoning Chamber of Commerce jointly was held in Chengdu successfully. During the meeting, 21 keynote speeches and 13 enterprise display locations were organized to carry out industry suggestion consultation meeting aiming at 16 group standards.
Laura Shumow, from American seasoning association, Simon Cripps from European seasoning association and Hiroyuki Okada from All Nippon Spice Association made a speech to the meeting and participating guests through video.
Larry Lichter, the vice chairman for global quality and food safety from American McCormick shared the latest situation of American seasoning market; Jos Van Gulick, the business development manager and general manager of Asia-Pacific from Netherlandish Nedspice company reported the production situation of pepper in the world; Mostafa Bedair, the general manager of Egyptian Giza seed and herb company made relevant reports to the herb market in Mediterranean region; Ramon Sabater, the general manager of Qingdao Sabater Spices Food Co.,ltd. from Spain also reported the global sweet pepper market through video; Jaivardhan Sharma, the sales director of Indian Synthite Group, China Region also shared the market of chili and pepper in India for the guests at the site.
With the theme of Processing technology of spice and presentation of Sichuan flavor", the vice chairman unit of Cheng Du Food Industry Association, general manager of Sichuan Medelic Foods Technology Co., Ltd. and Wu Yaojun, the technical consultant of Rushi shared with the site guests that "spicy and hot" is the most featured flavor of China, and "Spicy" is the backbone of China's flavor. In the flavor of "Spicy and hot", Sichuan pepper is the main flavor spice of the "spicy" flavor and can ensure the authentic "spicy" flavor. It is the most technology requirement in the industrialization production. The presentation of complex and multiple flavors not only provides abundant Sichuan flavor stories and cultural elements, but also brings huge challenges to industrialization and standardization. Sichuan seasoning enterprises energize traditional powdering technology with technology and retain the effective components in the raw materials to the greatest extent to enhance explosive power of the products.
In the morning on 28th, China's seasoning industry meeting published white paper report of China's seasoning industry. In addition, some corporate representatives also shared opinions in terms of Annual Report of China's Star Anise and Cinnamon, Industry Revolution Triggered by the Big Rise and Fall of Sichuan Pepper Market, Annual Report of China's Fresh Ginger and Dehydrated Ginger, Annual Report of Dehydrated Garlic and Dehydrated Onion, Up-rising Newcomer in the Major Industries of Wasabi and Condiments, Market Report of Cumin and Anisum Fruit at home and abroad and so on and reported the work progress of formulating seasoner group standard.
As the partner of the meeting and the sponsor of dinner party, Rushi cooperates with various professional institutions, experts, scholars and relevant enterprises to jointly promote formulation of Sichuan Pepper, Inspection method of Spicy Materials in Sichuan Pepper and Sichuan Pepper Products and multiple relevant group standards and actively promote operation of industry standardization to promote the health of China's seasoner industry going global.
