(Yicai Global) June 15 -- The China International Import Expo will be an opportunity for French yeast maker Lesaffre to demonstrate itself to overseas buyers, according to the firm’s Greater China president.
The world’s largest yeast producer is looking forward to meeting potential partners and exploring business deals at the event, Jean-Philippe Poulin told Yicai Global. The expo, running its inaugural occasion in November this year, is totally different from other events Lesaffre has attended before, Poulin said.
A number of possible clients are already preparing to visit Lesaffre’s stand through arrangements made by the CIIE Bureau. The company expects to form ties with more suppliers and solutions providers and is ready to cooperate more in-depth in order to optimize its technologies in China and other markets. Lesaffre employs over 3,000 salesmen, but only has around 50 employees worldwide that directly communicate with suppliers, so the event will help the firm access new products and broaden its supply chain.
China is an enormous, attractive market, Poulin added. Through the CIIE, Lesaffre will be able to bring more products and innovative technologies to China, a country which it has always considered as a sound location for research and development, he said. The firm plans to bring its research staff and technicians to China to team up with local institutions and shares its findings with local clients through cooperative projects.
It is sensible for the Chinese government to release a series of policies encouraging opening up, he continued. They not only facilitate globalization, but also boost companies’ development in the global market. As a multinational corporation, Lesaffre is grateful for the opportunity, Poulin said. The company has long viewed itself as a China-based company and its local factories and suppliers meet the same standards it uses internationally.
Lesaffre, headquartered in the north of France, is a global leader in yeast making and over one billion people eat foods containing its products every day.
Editor: James Boynton