On November 25th, the sixth version of Chile’s promotional week in China was held, which will continue until December 3rd. With events in Beijing and Shanghai, the leading Chilean pork export companies seek to promote the industry in its primary international market.

The sixth version of Chile Week seeks to consolidate the work carried out during 2020 in the Chinese market, and strengthen Chile’s image as a reliable supplier that cares strongly about the quality, safety, traceability, and sustainability of its products. Its goal is to strengthen the existing relationships between Chilean and Chinese companies, and to open up new areas of trade collaboration, to position Chile as a reliable and sustainable trading partner.

For the first time, it will be a hybrid event, that is, it includes face-to-face and virtual activities to give space to participants from both countries, always protecting the health of all participants, in light of the global situation.

In this sixth Chile Week China, the Chilean pork industry, via ChilePork, seeks to consolidate future business in China, which is currently the country’s primary market in both value and volume thanks to a close relationship of trust and commitment, both between the countries’ health authorities, as well as Chilean pork exporting companies and importers and distributors in China.

Chile Week includes business meetings, activations and marketing campaigns, as well as seminars, workshops, e-commerce offers, masterclasses, cooking shows, etc. with the presence of leading actors of the pork industry.

On the night of November 24th in Chile and the morning of November 25th in Beijing, the Chile Week 2021 opening ceremony was held, led by Jorge O’Ryan, General Director of ProChile (the Chilean Exports Promotion Bureau) the event’s organizer. He was joined by various public officials and business leaders of the pork sector, such as the President of ChileCarne, Juan Carlos Domínguez, and representatives of trade associations and exporters.

ChilePork was also part of the Innovation and Food Safety Seminar held in Beijing on November 25th to strengthen Chile’s image as a reliable supplier of high-quality and safe products and share the news of the food industry in innovation and food security. The main trade associations attended the meeting, alongside more than 100 professionals from the food sector. On December 2nd, the same seminar will be held in Shanghai.

“Our industry has a unique production model where each exporting company has control over its production processes, from feed for our animals to the preparation and commercialization of the final products, which ensures 100% traceability,” said Juan Carlos Dominguez, President of ChileCarne, during his presentation.

Additionally, ChilePork held a cooking masterclass with chef Chao Gu, founder and gold member of the Shanghai Head Chef Alliance, main professor of chefs at the PICH Institute of Hospitality Services, Shanghai Institute of Business and Technology, and general director of Wisepoint Creative Product Design (Shanghai).

Chef Chao Gu’s mission was sharing three Chilean pork recipes with 26 Shanghai-based chefs: “double flavor Chilean ribs,” “truffle bread stuffed with pork shoulder meat”, and “grilled pork ribeye with bun.”

During the masterclass, in addition to promoting sustainable processes in Chilean production, the pork’s flavor was highlighted, as well as its condition as an excellent source of protein. On average, a serving of pork has only 184 Kcal, and it is an excellent source of vitamin B.