On November 3, Wang Fei, member of the Party Group and Deputy Director of the Standing Committee of the Provincial People's Congress and provincial leader of the Sichuan Cuisine Industry Association, presided over the symposium on the development of the Sichuan cuisine industry, thoroughly implemented the decision-making and deployment of the provincial party committee and the provincial government to build a modern agricultural "10 + 3" industrial system, analyzed and judged the development situation of the Sichuan cuisine industry in 2021, and arranged the deployment of the development of the Sichuan cuisine industry.
At the symposium, the Department of Agriculture and Rural Affairs, the lead unit of the Sichuan cuisine industry coordination and liaison mechanism, reported on the promotion of the Sichuan cuisine industry; the relevant responsible comrades of the Department of Economy and Information Technology, the Department of Science and Technology, the Department of Commerce, the Provincial Market Supervision Bureau, the Chengdu Branch of the People's Bank of China, Chengdu Customs, the Provincial Academy of Agricultural Sciences, Sichuan Agricultural University, Xihua University, etc., combined with the functions and responsibilities of the units, focused on the problems faced by the development of the Sichuan cuisine industry, countermeasures and suggestions, and the next step of the plan; from the Provincial Academy of Agricultural Sciences, Three industry experts from the Provincial Institute of Plant Engineering and Xihua University made special speeches on the vegetable industry, the pepper industry, and the industrialization of Sichuan cuisine.
The meeting pointed out that Sichuan is an important winter and spring vegetable production advantage area and a production base of "southern vegetables and northern transportation", and is also the largest province in the country. The Department of Agriculture and Rural Affairs, together with all member units, conscientiously implements the spirit of General Secretary Xi Jinping's instructions of "connecting production and marketing, integrating agricultural culture and tourism, promoting the development and growth of rural industries, and allowing farmers to share more in the value-added benefits of the industry" and the decision-making and deployment of the provincial party committee and provincial government on building a modern agricultural "10+ 3" industrial system, and jointly promoting the high-quality development of the whole chain of Sichuan cuisine industry.
Wang Fei stressed that vegetables involve major people's livelihood issues and are related to thousands of households, and all units should further improve their political standing, tighten the "vegetable basket" mayor responsibility system, and do a good job in ensuring the supply and price stability of vegetables during the "two festivals" this winter and next spring. It is necessary to make precise policies and make efforts to enhance the competitiveness of the seed industry, output per unit area, processing level, brand awareness, industrial integration and development, and the ability to drive the main body, and improve the development level of the Sichuan cuisine industry in the whole industrial chain. It is necessary to improve the mechanism for promoting the development of the Sichuan cuisine industry, and all units should conscientiously perform their duties and responsibilities and jointly contribute to the high-quality development of the Sichuan cuisine industry.
The meeting also studied the relevant matters of the Sichuan cuisine industry promotion meeting.
Yang Xiubin, director of the Agricultural Office of the Provincial CPC Committee and secretary of the party leading group and director of the Department of Agriculture and Rural Affairs; Du Zhiren, vice chairman of the Agricultural and Rural Affairs Committee of the Provincial People's Congress; and Xu Hong, vice chairman of the Social Committee, attended the meeting.
Source: Office of the Social Committee of the Provincial People's Congress