On November 6th, the 16th Belt and Road Eco-Agriculture and Food Safety Forum was successfully held in Shanghai as a concurrent event of the 6th China International Import Expo. The forum was hosted by the State Administration for Market Regulation and co-organized by the Shanghai Municipal Administration for Market Regulation, the Development Research Center of the State Administration for Market Regulation, and the Secretariat of the Belt and Road Eco-Agriculture and Food Safety Forum. Wang Li, Vice Chairperson and General Manager of Kweichow Moutai Co., Ltd, attended the opening ceremony of the forum and delivered a speech.
Wang Li, Vice Chairperson and General Manager of Kweichow Moutai Co., Ltd, delivered a speech
Esteemed leaders, and distinguished guests, good morning!
I am truly honored to participate in today’s exchange and sharing session. Today, I would like to share with you how Moutai has empowered high-quality enterprise development through technological innovation, as a typical representative of the integration of agriculture and modern industry.
In the context of globalization, balancing tradition and innovation is a significant question that Chinese traditional food industries need to address.
As a company primarily engaged in traditional brewing, Moutai has pondered over decades what to inherit, what to innovate, what remains unchanged, and what can change. Moutai’s constancy lies in the unchanging core of its artisan spirit, the unchanged cultural essence of respecting nature and humanity, and the enduring transmission of traditional craftsmanship, summarized as the three material inheritances and four intangible inheritances. Moutai’s ‘change’ lies in evolving development concepts, continuously enhancing professional capabilities, revolutionizing efficiency, and innovating models.
Based on this, we have distilled and formulated the unique Moutai ‘Time-Space-Method’ artisan quality management model, adapting to the rhythm of seasons, the rule of time, and the demands of the era to enrich the scientific content of ‘time’, fully protecting and utilizing the brewing space, extending the ecosystem, undertaking social responsibilities to enrich the scientific content of ‘space’, and following the system of techniques, laws, and regulations to scientifically interpret and innovate the essence of traditional techniques, enriching the scientific content of ‘method’. Adhering to natural cycles, adapting to local conditions, and following traditional methods, Moutai showcases the quality characteristics of traditional Chinese products.
Guided by the ‘Time-Space-Method’ quality management model and after years of research, we have integrated over a hundred interdisciplinary advanced technologies, summarizing a five-dimensional quality expression system consisting of production area, technique, base liquor diversity, sensory characteristics and typical style, and drinking experience and perception, systematically interpreting the unique quality of Guizhou Moutai liquor.
In terms of production area expression, we use over a hundred technological methods like spatial satellite remote sensing and sensing technology to construct a production area expression system, scientifically interpreting the essence of the traditional brewing area’s ‘mountains, rivers, forests, lands, rivers, and microorganisms’ community of life, and articulating the uniqueness of the Moutai production area.
In terms of technique expression, we focus on ‘fine ingredients,’ ‘beautiful tools,’ and ‘excellent art.’ Applying technologies such as X-ray diffraction and differential scanning calorimetry, we systematically construct a brewing raw material quality analysis system, summarizing the ‘eight highs and one low’ quality characteristics of northern Guizhou sorghum and the ‘3+2 quality indicators’ of wheat for making Qu liquor. Using metagenomics, meta-transcriptomics, meta-proteomics, metabolomics, and other 132 technologies, we construct a traditional technique expression analysis system centered on microbiological research, systematically interpreting the importance of traditional brewing tools and the scientific nature of the processes, ensuring the continuous inheritance of traditional brewing techniques.
In terms of base liquor diversity expression, through microbial community analysis, sensory evaluation, and flavor analysis technologies, we interpret the diversity of base liquors from ecological and storage perspectives, scientifically expressing the charm that complex base liquor diversity brings to the quality of Chinese liquor.
In terms of sensory characteristics and typical style expression, using sensory description and flavoromics technologies, we construct a system to express sensory characteristics and typical styles, visualizing product quality and style in an accessible and visual way.
In terms of drinking experience and perception expression, through post-drinking metabolic analysis, EEG emotional perception, and digital scent technologies, we comprehensively express the drinking experience and perception of liquor, allowing consumers to explore objective, scientific, and intelligent expressions of drinking experiences, from subjective feelings and objective perceptions to digital scent expression.
The five-dimensional quality expression system based on scientific research is Moutai’s practice of technological innovation under the guidance of the ‘Time-Space-Method’ model. In the future, we will continue to rely on technological strength to innovate within the tradition and inherit through innovation, improving quality, strengthening the brand, and telling the story of Chinese food and agricultural products well.
Thank you, everyone!
The theme of the forum is, ‘Deepening the Belt and Road Cooperation in Agriculture and Food: Jointly Creating a Better Life for Humanity.’ Leaders from the State Administration for Market Regulation, Ministry of Agriculture and Rural Affairs, Ministry of Industry and Information Technology, National Health Commission, General Administration of Customs, as well as leaders from Shanghai, Henan, Hainan, and other provincial governments, representatives of provincial market supervision departments, representatives of relevant United Nations organizations, the Shanghai Cooperation Organization, and embassies of South Africa, the Netherlands, Colombia, Sri Lanka, Bulgaria, Tanzania, Senegal, among others, along with over 400 delegates from domestic and international enterprises, participated in the forum. Guests collectively deliberated on agricultural cooperation and food industry development, contributing insights and strategies for the high-quality development of agriculture and food industries in the Belt and Road Initiative, highlighting the role of the forum as a platform for policy interpretation.
2023 marks the 10th anniversary of the proposal of the Belt and Road Initiative and the 10th anniversary of the Belt and Road Eco-Agriculture and Food Safety Forum. Over the past decade, the forum has been successfully held for 15 sessions within the framework of the National Food Safety Publicity Week and the China International Import Expo. The forum has solidly promoted high-quality joint construction of the Belt and Road, extensively conducted exchanges and cooperation in the agricultural and food industries, played a significant role in the development and safety of agricultural food industries in the countries along the route, and facilitated smooth international trade among the Belt and Road countries.
