On December 26-28, 2021, the China Spice Association conference was successfully held at the Crowne Plaza Hotel in Chengdu, Sichuan Province. The conference was co-hosted by the CNFA (China Chamber of Commerce of Import and Export of Foodstuffs, Native Produce, and Animal By-Products) and the Chuanlian Sichuan Cuisine Condiment Chamber of Commerce. A total of 180 representatives of the condiment industry (including representatives of foreign video speakers) attended the conference, and a total of 350 representatives attended the Sichuan Condiment Forum.
As the leader in drafting standards, BCFoods hosted a group standard solicitation meeting for all attending companies and led the discussions on sixteen group standard drafts. Nearly one hundred representatives participated in the discussion and expressed their suggestions for revision.
American Spice Trade Association (ASTA) Executive Director\Secretary Ms. Laura Shumow, European Spice Association (ESA) Chairman Mr. Simon Cripps, and All Japan Spice Association (ANSA) Chairman Mr. Hiroyuki Okada sent congratulations to CSA by video. They gave speeches on the current status of the spice industry in the United States and Europe, changes in the supply and demand markets, the dynamics of regulatory measures, and the impact of the pandemic.
During the two days from December 27th to 28th, the conference arranged a total of eighteen reports with different speeches. The speakers were outstanding entrepreneurs, academic experts and professors, technical experts from the world’s leading testing institutions, experts from the branch standards groups, and other professionals. They brought a feast of knowledge to the attendants from multiple perspectives such as the international spice and seasoning market status, China’s spice and seasoning production, product in-depth research and innovation, testing and supervision, and overall analysis of the food and seasoning industry. In addition, in order to highlight the characteristics of Sichuan seasoning, a Sichuan Spice and Seasoning Forum was held with the theme “New Era, New Thinking, New Ecology, and New Track.” Fourteen Sichuan seasoning and spice business leaders and experts shared their expert insights.
