Shinho participated in the China Fisheries & Seafood Expo again to explore the new market needs on taste

The 28th China Fisheries & Seafood Expo was held successfully in Qingdao International Expo. Shinho has attended it in special decorated booth for two consecutive years.

China Fisheries & Seafood Expo, which was first held in Qingdao City in 1996, has become the largest aquatic product trade event in Asia. This expo has attracted 1,579 enterprises from 51 countries and regions worldwide. Over 40,000 purchasers, practitioners and consumers home and abroad paid a visit to the expo, which builds a bridge for the efficient docking of industrial resources and information exchange.

To demonstrate the compatibility of condiments with different kinds of food ingredients, Shinho designs a foretaste experience zone called “Bamboo Fungus Midnight Diner” on site.

In particular, the miso sandwich that made debut raised extensive attention. In this product, miso is applied in the western meals innovatively, breaking through the traditional cognition that “the miso can be used for soups only” and demonstrating the infinite possibilities of applying condiments among the products of different categories.

Among a crowd of visitors at Shinho’s booth, one client staying at the booth for a long time and tasting ZHU SHENG miso soup for times attracted our attention. After communicating with him in detail, we knew that he run a chain Japanese restaurant in Guangzhou, “To ensure the pure taste, most of the miso products in my store are imported. But I think I could optimize my investment and the time efficiency.”

One Shinho staff said, “This product is made using the Xinzhou rice miso production process. With high freshness and mellow taste, it stands out in product power, ratio of quality to price and supply cycle. We also have many products catering the taste of domestic consumers. You can try some to add inspirations for cuisine development.” After communicating with Shinho on some details, the purchaser expressed the strong intention of cooperation and took away several products when leaving for test at his store.

Besides products, service is also an issue that the purchasers concern the most at present. One seafood wholesales client said, “Consumers require not only food freshness but also convenient and novel cooking methods nowadays, so we need the skills of teaching them how to cook. I also have many seafood condiments in my store, mostly the flavoring bags for fishes. The one-stop condiment like this is really convenient.”

After picking up one Shinho product, he said continuously, “This sauce solves the problem ——It can be used directly and does not cover the natural freshness of seafood. The high popularity of your products also contributes to our better business performance.” Many practitioners in the industry on show agreed on his words and consulted the product details and tailoring services.

By this expo, Shinho not only witnesses the actual value brought by the products but has an in-depth dialogue with the industry. The face-to-face dialogue allows us to know the true feedbacks from market and makes us more determined to follow the “customers’ need”-oriented R&D direction.

The condiments are essentially a bridge connecting the natural flavor of food ingredients and cooking art and also a tie linking the supply and demand in the industry. Shinho hopes to, by taking the exhibition as a starting point, join hands with people from all walks of life to explore more possibilities in the world full of delicious foods with professional products and considerate services.