Programme

2025 China Spice Conference

Nov.5-8, 2025

Hilton Chongqing, China

3_rdYulin Spice EXPO

November 3-4, Yulin city, Guangxi Province, China (please contact secretariat to reserve booth in the EXPO or visit to the EXPO)

Nov. 05, 2025 (Wednesday)

10:00-22:00 Registration for Conference and Check in Hotel (Lobby of Hotel)

No Lunch, No Supper

Nov. 06, 2025 (Thursday)

06:00-08:30 Breakfast (Cafe@2, 2/F)

08:00-18:00 Exhibition & Business Communication (3/F, Corridor)

08:30-09:00 Entering into the Conference Hall (Grand Ballroom, 3/F)

09:00-09:20 Opening Ceremony

Host: Li Yi, Secretary General of China Spice Association (CSA)

Greeting Speeches

Xu Xiaohu, Vice President of China Chamber of Commerce for I/E of Foodstuffs,

Native Produce and Animal By-products (CFNA)

Mike Liu, Chairman of China Spice Association (CSA)

09:20-10:30 Industry Associations Reports (I)

Speech I Updates on U.S. Policies and Regulations for Imported Spices

Laura Shumow, Executive Director of the American Spice Trade Association (ASTA)

Speech II How ESA is Working to Face EU and Global Challenges

Paolo Patruno, Secretary General of the European Spice Association (ESA)

Speech III Spice Market Overview in India and Work of AISEF

Emmanuel Nambusseril, Chairman of All India Spice Exporters Forum (AISEF)

10:30-11:00 Group Photo, Tea Break

11:00-12:20 Industry Associations Reports (II)

Speech IV Viet Nam Spice Report 2025

Hoang Thi Lien, Chairperson of Vietnam Pepper and Spice Association (VPSA)

Speech V Ukraine - the Emerging SpiceHub of Europe - From the Black Soil to Global Tables

Andrii Inshyn, Founder and Chairman of the Ukrainian Spice Association (USA)

Speech VI From Farm to Global Table: Reinventing the Pepper Value Chain through Innovation and Collaboration

Marina Novira Anggraini, Executive Director of the International Pepper Community (IPC)

12:20-14:00 Lunch (Cafe@2, 2/F)

14:00-15:00 Comprehensive Analysis of International Market

Speech VII Spice Industry Trends 2025

David Lessans, General Manager of Chesapeake Spice Co.,Ltd. (USA)

Speech VIII European Perception of Sourcing in China

Olivier Nonneman, Chief Operating Officer of Spice Services (Belgium)

15:00-16:20 Country Spice Market Report

Speech IX India, Your Partner in Sustainable Spice Supply; Crop Update and ITC Case Study

Sanjeev Bisht, Vice President of Value-Added Agri Products (VAAP) at ITC Spices Limited’s Agri Business Division

Speech X Egypt’s Era of Agriculture Renaissance

Judy Sirafim, Commercial Director of Spice Kingdom

Speech XI Sri Lanka Pepper Oils & Extracts: Beyond Taste into Health & Fragrance

Inoka Nilmini Wanasinghe, Business Development Manager - International Marketing at HDDES Extracts (Pvt.) Ltd.

16:20-16:40 Tea Break

16:40-18:00 Global Spice Market Report

Speech XII Global Onion Market Report

Eugene Pereverzyev, Regional VP: EU, LATAM, SEA of BCFoods

Speech XIII 2025 Paprika Market Report

Ramón Sabater Galindo, COO of Sabater Group

Speech XIV 2026 Global Crop Report of Pepper

Ha Phuong Minh, General Manager of Nedspice China Company Limited

19:00-21:00 Gala Dinner of 2025 CSA Conference (Grand Ballroom, 3/F)

Nov. 07, 2025 (Friday)

06:00-08:30 Breakfast (Cafe@2, 2/F)

08:00-18:00 Exhibition & Business Communication (3/F, Corridor)

08:30-09:00 Entering into the Conference Hall (Grand Ballroom, 3/F)

09:00-10:20 Reports on China Spice Industry for Y2025 (I)

Speech XV Exploration of the Development Path for Digital and Real Integration in China's Star Aniseed Industry

Huang Qingbo, Chairman of Yunnan Zhongmu Agriculture & Forestry Development Co.,Ltd.

Speech XVI 2025 Chili Crop and Market Report

Emma Wang, Vice General Manager of Qingdao Bolan Group Co.,Ltd.

Speech XVII The Changes of China's Sichuan Pepper Industry in 2025

Chen Shuangting, Founder and President of Shaanxi Hongda Fragrance Technology Co.,Ltd.

10:20-10:40 Tea Break

10:40-11:30 Reports on China Spice Industry for Y2025 (II)

Speech XVIII 2025 China Garlic Report

Lexie Lu, Sales Manager of the International Business Department, Shandong Manhing Spice Co.,Ltd.

Speech IXX 2025 Dehydrated Vegetables Report

Luan Zhichuan, Co-General Manager of BCFoods (Shandong); General Manager of BCFoods S&I Co.,Ltd.

11:30-12:20 China’s Spice Market and Processing

Speech XX "Western Flavors for Chinese Cuisine": Exploration of Cross-Flavor Empowerment and Practical Dilemmas of Seasonings

Robin Shi, General Manager of BCFoods Supply Chain Co.,Ltd.

Speech XXI Drying and Crushing of Spices

Wu Yaojun, Chief Engineer, Sichuan Medelic Foods Technology Co.,Ltd.

12:20-14:00 Lunch (Cafe@2, 2/F)

14:00-15:00 Standardization and Sustainable Development of China's Spice Industry

Speech XXII Construction of Spice Standardization System and Multidimensional Innovative Applications

Zhang Fenglun, Secretary General of China National Technical Committee on Spices & Culinary Herbs (SAC)

Speech XXIII Flavor Transition: Sustainable Consumption Opportunities in the Seasoning Market

Bella Wang, ESG Business Development Executive at SGS BA China

15:00-16:20 Sichuan-Chongqing Condiment Flavors and Applications (I)

Speech XXIV The Innovative Application of the Pericarp of Sichuan Pepper in the Forefront of Food Seasonings

Prof. Kan Jianquan, Professor and Doctoral Supervisor at the School of Food Science, Southwest University, Chairman of Chongqing Food Science and Technology Society

Speech XXV High Value Processing and Utilization of Spices

Prof. Liu Xiong, Doctoral Supervisor, Professor at the college of Food Science, Southwest University, Secretary General of Chongqing Food Science and Technology Society

Speech XXVI The Brand Value Exploration and Cultural Heritage Perservation of the "Three-Level" Flavor Style of Wanzhou Grilled Fish

Prof. Liu Zhenping, Professor at Xihua University, Ph.D

16:20-16:40 Tea Break

16:40-18:00 Sichuan-Chongqing Condiment Flavors and Applications (II)

Speech XXVII The Beef Tallow Holds the Secrect to the Unique Flavor of Sichuan & Chongqing Cuisines

Yang Lixue, President of Guanghan Maidel Food Co.,Ltd., Founder of Sentai Brand Beef Tallow

Speech XXVIII Good Taste Is the Fundamental, Complexity Is the Norm - A Thinking from Dingdianer to Seasoning Industry

Ren Kang, Founder and President of Sichuan Dingdianer Food Development Co.,Ltd.

Speech XXIX Three Looks and Three Practices for Improving Catering Efficiency

Wang Bin, Co-Founder of Juhui Food Technology (Chongqing) Co.,Ltd.

18:00-18:10 Closing Ceremony

End of Conference, No Supper

Nov. 08, 2025 (Saturday)

08:40 Check out

09:00 Depart by bus

10:00 Arrive at Chongqing Zhoujunji Hot Pot Food Experience Park and visit

11:30 Depart by bus

12:15 Arrive at Chongqing Dezhuang Grand Hot Pot Park and have lunch

13:15 Visit Chongqing Dezhuang Grand Hot Pot Park

14:30 Depart by bus

15:30 Arrive at Chongqing Jiangbei International Airport

16:30 Return to the hotel