On June 20th, following the successful conclusion of the 10th Guangdong International Aquaculture Products Expo 2024, the 2nd Global Seafood (Shrimp) Trade Fair 2024 & The 4th Liang Zhi Long Cantonese Cuisine E-commerce Fair 2024 kicked off grandly at the Guangzhou Trade Fair Complex, Area D.

The innovative "One Exhibition, Two Cities" model is a highlight of this year's Global Seafood (Shrimp) Trade Fair. The exhibition focuses on aquatic products and the globalization of Chinese cuisine, with relay events held in Zhanjiang and Guangzhou, allowing production enterprises, distributors, as well as foreign buyers and sellers to plan their schedules more reasonably and further connect the trade ecological chain between these two key aquatic product cities.

Leveraging Cantonese pre-cooked meal ingredients, the Liang Zhi Long Cantonese Cuisine E-commerce Fair and the Global Seafood (Shrimp) Trade Fair, this dynamic duo, deeply engage with Zhanjiang, the aquatic product city, further consolidating the leading professional ingredient supply chain exhibition status of aquatic products, particularly shrimp.

In terms of internationalization and global trade, the exhibition has opened a new chapter. The 2nd Global Seafood (Shrimp) Trade Fair 2024 & The 4th Liang Zhi Long Cantonese Cuisine E-commerce Fair 2024 attracted over 600 exhibitors from different countries and regions worldwide. Specialty seafood, especially shrimp products, from more than ten countries including Ecuador, Thailand, Indonesia, Vietnam, Australia, Russia, Argentina, Canada, Sweden, and Iceland, were showcased at the exhibition.

The 4th Liang Zhi Long Cantonese Cuisine E-commerce Fair 2024 exhibited over ten thousand high-quality, popular ingredients, including various aquatic (seafood) products, poultry products, high-end beef, lamb, pork, and other fresh cut meats, pre-cooked meal ingredient series, refined aquatic product ingredient series, seasoned and processed foods, ingredient processing, storage, and transportation packaging equipment and facilities, etc.

Apart from product displays, the exhibition also stood at the forefront of the domestic shrimp industry in terms of industry trend discussions. It engaged with the industry ecosystem and hosted significant forums, conferences, competitions, and other activities. The latest aquaculture technologies and food industry trends were presented, and on-site training courses for the globalization of Chinese cuisine helped domestic aquatic and food enterprises smoothly enter the international stage and explore broader markets.

01

At the opening ceremony, Cao Derong, President of the China National Foodstuffs Corporation, Cui He, President of the China Aquatic Product Processing and Marketing Association, Ms. Fei Chun'an, Agricultural Consul at the Agricultural Trade Office of the U.S. Consulate General in Guangzhou, José Antonio Camposano, President of the Ecuadorian Aquaculture Association, and Zhu Changliang, Founder of the Liang Zhi Long China Ingredient E-commerce Fair and Chairman of Wuhan Liang Zhi Long Ingredient Co., Ltd., delivered speeches to congratulate the grand opening of the 2024 Global Seafood (Shrimp) Trade Fair. Representatives from exhibition groups from various countries and regions, including Ecuador, Chile, Peru, and Thailand, attended the event.

Cao Derong, President of the China National Foodstuffs Corporation

Cui He, President of the China Aquatic Product Processing and Marketing Association

José Antonio Camposano, President of the Ecuadorian Aquaculture Association

Zhu Changliang, Chairman of Wuhan Liang Zhi Long Ingredient Co., Ltd.

At the exhibition site, the China National Foodstuffs Corporation officially established the Ingredient Supply Chain Branch and held an unveiling ceremony. The branch will focus on attracting leading enterprises in the processing, circulation, and trade of domestic ingredients, expanding its membership, continuing to serve as a bridge between the government and enterprises, and building platform and channel advantages in trade and circulation. On the one hand, it will focus on the internationalization of Chinese cuisine, opening up new channels for Chinese cuisine ingredients to go abroad and bringing new overseas development opportunities for domestic ingredient enterprises; on the other hand, it will actively coordinate and promote the facilitation and standardization of ingredient import trade, ensuring and improving the quantity and quality of domestic ingredient consumption.

02

Focusing on the three popular topics of aquaculture, condiments, and the export of prepared dishes, this year's Global Seafood (Shrimp) Trade Festival features six highly specialized thematic forum summits. Representatives from institutions such as the Food and Agriculture Organization of the United Nations (FAO), the Ecuadorian Aquaculture Chamber of Commerce, the Thai Shrimp Association, the Chinese Academy of Fishery Sciences, and the Institute of Hydrobiology of the Chinese Academy of Sciences are present to analyze industry trends, engage in deep exchanges, and jointly explore new trends for future development with professional attendees.

The 2nd Deep-Sea Aquaculture Seafood Market Summit

The 2nd Deep-Sea Aquaculture Seafood Market Summit brings together scientific research institutions, experts and scholars, deep-sea aquaculture platform operators, and construction units. It also invites representatives from circulation and foodservice enterprises to jointly discuss the future development path of deep-sea aquaculture, aiming to enhance new marine productivity and promote the upgrading of marine aquaculture. At the summit, Zhu Changliang, the founder of Liangzhilong China Food Ingredients E-commerce Festival, Guan Changtao, the chief scientist of the National Marine Fish Industry Technology System, and Luo Dan, the editor-in-chief of Aquaculture Frontier, delivered speeches respectively. The participating guests conducted in-depth discussions on various aspects such as the current situation and development trends of China's deep-sea aquaculture, challenges and prospects of aquaculture equipment applications, market application sharing, investment opportunities, and growth.

Snow Brand · The 2nd Prepared Dish Export Forum

Prepared dishes, as a product category that has emerged in China in recent years, are deeply favored by the domestic and international foodservice industry due to their convenience, speed, and rich flavors. The Guangdong-Hong Kong-Macao Greater Bay Area Prepared Dish (Nansha) Export Base, an important window for promoting Chinese cuisine to the world, held activities such as the 2nd Prepared Dish Export Forum and Prepared Dish Export Training Courses at the event. Experts at the scene provided in-depth analysis of professional knowledge such as credit for food ingredient exports and tailored training courses for prepared dish export enterprises. The sharing sessions and small-scale training courses on the prepared dish export sector were welcomed by exhibitors.

Inaugural Meeting of the China Food and Native Produce Import and Export Corporation Ingredient Supply Chain Branch

The Inaugural Meeting of the China Food and Native Produce Import and Export Corporation Ingredient Supply Chain Branch brought together guests from various sectors of the food and ingredient import and export industry. The meeting conducted various procedures for the establishment of the Ingredient Supply Chain Branch and held original forums on the import and export of seafood, aquaculture products, and ingredients. The establishment of the Ingredient Supply Chain Branch marks another milestone in the booming development of China's ingredient supply chain industry. It will effectively promote close cooperation between the government and enterprises, facilitate the internationalization of Chinese cuisine, and optimize the import and export trade environment for ingredients.

The 13th Shrimp Industry Development Conference

This conference is co-hosted by the China Aquatic Products Processing and Marketing Association and the ASEAN-China Joint Laboratory on Mariculture Technology under the Belt and Road Initiative. The conference will conduct two days of in-depth exchanges focusing on global shrimp industry development trends and new technologies and models for shrimp farming. At the opening ceremony and main forum, Wang Xueguang, Vice President and Secretary-General of the China Aquatic Products Processing and Marketing Association, presided over the event. Shirlene Maria Anthonysamy, a fisheries officer and project leader of GLOBEFISH at the Food and Agriculture Organization of the United Nations (FAO), Cui He, President of the China Aquatic Products Processing and Marketing Association, He Jianguo, Chief Scientist of the National Shrimp and Crab Industry Technology System, and Kong Jie, Researcher at the Yellow Sea Fisheries Research Institute of the Chinese Academy of Fishery Sciences, shared and exchanged views on the new global shrimp industry situation.

03

In recent years, the economic development of the Guangdong-Hong Kong-Macao Greater Bay Area has continued to grow rapidly, with the service economy, cultural tourism, and dining sectors experiencing even greater fervor. To cater to the diversification of consumer demand, Guangdong's culinary industry is also constantly innovating and upgrading. The innovation of the dining industry not only requires a return to the products themselves, using authentic and high-quality ingredients, but also necessitates the continuous creation of new dishes and the stabilization of supply chains. This forms the core competitiveness of modern dining, and requires empowerment through industry ecosystem interaction platforms such as exhibitions.

The 2024 Second Global Seafood (Prawn) Trade Festival and Liangzhilong·2024 Fourth China Cantonese Cuisine Ingredient E-commerce Festival welcomed over 600 branded exhibitors showcasing tens of thousands of premium ingredients, including Liangzhilong's crayfish, lotus root balls, and Han shrimp, Sysnear's shrimp dumplings, Fuchang's crispy pork, Chaoshanshangpin's beef balls, Biaoye's eco-friendly tableware, Xiaxing's霸王 (King) chicken cutlet, Yuyang's lamb chops, Tianhe's mustard and chili, Furongzui's pot-stick potato, Dingchuan's fruit juices, and more. Numerous big-name star products gathered at the exhibition site of the Cantonese Cuisine Ingredient E-commerce Festival. The exhibition organizers invited professional visitors who reaped abundant harvests, while the professional Chinese cuisine overseas service agencies present on-site further assisted ingredient and dining enterprises in opening up new channels and exploring new markets.

04

This year's exhibition brought together more dining industry organizations for joint participation. The Guangdong Provincial Dining Service Industry Association (mentioned twice, possibly a duplication), the Guangdong Provincial Hubei Chamber of Commerce, the Guangdong Provincial Hunan Chamber of Commerce, the Guangzhou Culinary Association, the Guangzhou Food Enterprise Association, the Guangzhou Aquatic Products Chamber of Commerce, and the Panyu District Frozen Food Industry Association will all mobilize their member enterprises to visit in groups.

Leading wholesale markets and frozen product markets in Guangdong also participated and visited in groups. Guanghong Food Group's Frozen Product Trading Center, Huangsha Aquatic Product Trading Market, and Global Aquatic Product Trading Market also led market merchants to attend the exhibition, helping them better explore new channels, connect with new businesses, and find higher-quality source ingredient suppliers.

05

During the exhibition, a series of exciting culinary competitions will unfold. The 2024 Guangdong-Hong Kong-Macao Greater Bay Area Barbecue Competition will center around the theme of Cantonese-style barbecue, showcasing culinary skills. Meanwhile, the Liangzhilong·2024 "Kiss Garlic" Cup Chinese Artistic Seafood Presentation, Artistic Cold Dishes, and Artistic Japanese Cuisine Competitions will highlight knife skills and plate presentation, demonstrating the artistic attainments of top chefs.

The 2024 Second Global Seafood (Prawn) Trade Festival will continue until June 22nd. Tomorrow and the day after, the Second Aquatic Ingredient Sustainable Development Conference themed "Reshaping the Value Chain · Empowering Pre-cooked Meals," the Guangdong-Hong Kong-Macao Greater Bay Area Cantonese Dim Sum Famous Chef Competition focused on Cantonese dim sum, and the International Condiment Innovation Flavor Tasting Competition showcasing the latest flavor seasoning solutions and products will also be held.

With one exhibition spanning two cities, we aim to create a top-tier industry event. Taking the opportunity of the 2024 Second Global Seafood (Prawn) Trade Festival, let us deeply focus on industrial development, embrace digitization and intelligence, boldly connect with the industry ecosystem, learn from pioneering enterprises in overseas markets, share in the benefits of global marine development, and jointly enhance the exhibition's influence in the fields of Chinese cuisine overseas promotion and seafood & aquatic products. This will help Chinese ingredient enterprises better fulfill their mission and responsibility of pursuing high-quality development.