The International Summit Forum and Industry-University-Institute Cooperation Conference on Rice Palatability and Quality was held in Tianjin on August 8.

More than 300 experts from 115 industry-university-research cooperation units of Japan, South Korea and China attended the event, discussing "improving the production and taste of rice on the base of sustainability".

Experts from China, Japan and South Korea discuss how to improve the quality and taste of rice. [Photo/enorth.com.cn]

Cui Jing, head of the Institute for Rice Quality and Taste in Tianjin, said rice sustainability relies on two elements -- production and quality. When people have enough to eat, they focus on the taste.

He also mentioned that although China has achieved higher yields of rice, its quality still has still not reach the international level.

Four experts from China, nine from Japan and three from South Korea discussed the background of high-quality rice, the transition of scientific research into innovative products and the promotion of market-driven industrialization.

The event included five sections: the opening ceremony, the summit forum, academic reports, an advanced equipment exhibition and university-industry cooperation negotiations.

It aimed to further improve the quality and taste of rice and to narrow the gap between Chinese rice and that of developed countries.

Moreover, it offered valuable insight on how to better Chinese rice branding to improve the market competitiveness.

The conference was sponsored by the Tianjin Municipal Science and Technology Commission, the Tianjin Academy of Agricultural Sciences and Tianjin Agricultural University.