On September 23, guests from all over the world attending the 2025 World Konjac Food Industry Development Conference arrived at Muchuan Bamboo Sea Hotel for registration. An international event gathering industry wisdom will be held here soon.

The registration venue was orderly and vibrant with enthusiasm. Industry representatives, experts, scholars, and corporate leaders from around the world gathered for the event. Staff members provided efficient professional services to assist attendees with check-in and accommodation arrangements, ensuring every traveler felt warmly welcomed. After completing registration, participants signed their names on the conference theme signature wall, collectively commemorating this significant industry milestone.

"Our Tourism and Culinary Arts College has been closely following Mucun's konjac initiatives, including its culinary applications and cooking competitions. These events aren't limited to Mucun-we're actively participating throughout Chengdu as well. We hope konjac can gain wider recognition and become more widely used in daily life and cooking, allowing people to better utilize this nutritious ingredient," said Zhang Jiao, Director of External Cooperation at Sichuan Tourism University's Industry-Education Integration Department.

"I'm thrilled to be here, finally meeting the experts in my field of study. This experience has given me a clear understanding of the operational framework in the konjac industry. I'll be diving deeper into konjac-related knowledge and believe these insights will prove invaluable in my future career." Irina Saval, Quality Manager at French company T&T Foods and a bioengineer, expressed her delight with this journey.

With the successful arrival of participating guests, all preparatory work for this conference has been fully completed. This international event focusing on konjac food industry development will provide a high-level dialogue platform for industry representatives from various countries, jointly charting a new blueprint for industrial growth. (Contributed by: Mucan Media, Liu Yujia, Che Run, Lan Xiang)