Discovering China

Let’s play a little word association this month: What is the first word that pops into your head when I say China food safety?

For all too many, that word is melamine. But is that really an accurate portrayal of China’s food safety system? Is it all about economically motivated adulteration and being wary of products “Made in China?” Should you source ingredients from, or conduct business with or in, this country? With the ever-growing global nature of the food industry … how can you not?

We, at QA, had those same questions about this country which is so often in the news and is, by any measure, a world leader in trade. In fact, according to the World Fact Book of the U.S. Central Intelligence Agency (CIA), China is #3 in gross domestic product (GDP)/purchasing power parity, #1 in exports, and—of greatest relevance—#1 in gross value of agricultural output. On the other hand, its governance by the Chinese Communist Party, that has no substantial political opposition groups, can make it difficult to get a clear picture of the systems behind these facts. Thus began our research on this elusive country.

When we first decided to feature China’s food system, the thought was to travel to a food plant in China to get a first-hand view, as we have done for more than 40 food or beverage plants in the U.S. over the years. We did have invitations from companies with plants in China, so could have made the trip (and just may do so in 2015.) But the more I conducted research, the more I realized that touring a single plant would not enable the depth of information or the reality of the country, its culture, and its food system that would provide value to you, our readers. While that article would have shown how one plant succeeds in the country, I did not want to attempt to depict China through the best practices—or greatest challenges—of a single site. I did not want to present an overly blithe or unduly grim article and say, “This is China.”
 

So, to discover the realities of China’s food system and determine just what it takes to conduct business with its people, I spoke at length with food processing executives whose companies have been successfully conducting business in China for decades—and have learned a number of lessons in that time. I read, and contacted the Chinese author of, Food Safety in China: A Comprehensive Review, spoke with a former regulatory official, and invited input from a range of those with subject expertise.

This special section: The Food System of China: The Real Story begins on page 12. I invite you to discover China, then share your own experiences, thoughts, or comments with me at llupo@gie.net.