Successful conclusion of China K-Seafood Fair, focusing on B2B restaurant channels

The Ministry of Oceans and Fisheries (Minister Cho Seung-hwan) and the Korea Agro-Fisheries & Food Trade Corporation (aT, President Hong Moon-pyo) successfully held the ‘3rd K-Seafood Fair’ in Beijing, China on the 11th to promote Korean seafood into the local restaurant industry.

This event invited 15 buyers importing Korean aquatic products and 50 purchasing MDs from local hotels, restaurants, and distribution stores to find fixed demand sources in the HORECA* markets in Beijing, Tianjin, and North China, and conducted 119 1:1 purchasing consultations and on-site evaluations. As a result, a total of $9.93 million worth of consultations and 7 on-site MOU contracts were concluded.

HORECA: At the B2B food service industry market purchasing consultation meeting for hotels, restaurants, catering, cafes, etc., the consultation
effect was maximized by showcasing a variety of Korean seafood products, including fresh Korean raw oysters, mackerel, and clams, as well as crab meat with a rich taste and texture, seaweed rolls that can be enjoyed as a convenient meal, and fish cake snacks.

In addition, we developed dishes using Korean seafood in advance with the main chefs of the hotels that participated in the event and held on-site tasting sessions to promote the excellence and diverse uses of K-seafood.

Mr. Lee Fengcheng, seafood purchasing MD of JD.COM, a leading Chinese online platform, said, “I am very satisfied with the opportunity to experience high-quality Korean seafood for the first time at this event,” and “Korean oysters in particular are superior in size, shape, and flavor, so I will discuss specific purchasing-related matters, such as price and logistics, with the Korean company I consulted with.”

aT Export Food Director Kwon Oh-yeop said, “We will continue to focus on B2B channels such as hotels and restaurants to secure a stable export base by discovering fixed demand sources such as the HoReCa market,” and “We will strengthen support for low-temperature distribution and inland transportation to ensure that Korean seafood can be price competitive in China, and pursue strategic promotion centered on high value-added items.”

Editor. Hong Se-yeong