Kerisom Food Biotechnology takes Chinese food to huge market

Wang Qinmin, president of Kerisom Food Biotechnology – located in the Xinghua Economic Development Zone in Xinghua city, in East China's Jiangsu province – reaffirmed his confidence in the company's development and added that he will strive for next 10 years there.

The group mainly produces animal cream products and frozen noodle products. Each year it produces 24,000 metric tons of butter products, 100 million frozen noodles products and 5,000 tons of soup products.

Last year, the company paid 33.9 million yuan ($4.73 million) taxes and generated import and export sales of $7.51 million.

Wang said that his company would invest 15-20 million yuan this year in upgrading its dairy workshop, upgrading it from a previous a clean space to a 100,000-level purification space, to ensure the utmost high standard of the cleanliness of the air.

In recent years, the company has cooperated with China Agricultural University and China Academy of Fishery Sciences to ensure that Xinghua's products meet the export standards of Europe and America.

A liquor-saturated crab product exported to the US is a prime example – now having generated sales of $1 million in the US.

Wang says he has often dreamed that by adopting Xinghua's high-quality raw materials and his company's high-quality technology, he can take China's vast culinary culture to the world's modern food markets.

Wang Qinmin, president of Kerisom Food Biotechnology. [Photo/WeChat account: xinghuafabu]