Sial Middle East takes on international flavour with rise in overseas exhibitors

Abu Dhabi: The fifth outing of Sial Middle East will play host to five additional international pavilions with a number of first time exhibitors making their show debut and a surge in overseas enquiries from international exhibitors keen to develop partnerships with the GCC food sector.

Taking place at the Abu Dhabi National Exhibition Centre until November 26, the full line-up of pavilions for this year’s event includes Argentina, Australia, Canada, China, Egypt, Georgia, Indonesia, Italy, Korea, Lithuania, Malaysia, Morocco, Pakistan, Poland, Portugal, Sri Lanka, Taiwan, Thailand, Turkey, USA and Vietnam.

“The strength of the UAE’s existing partnerships with global food industry players both in terms of inbound as well as outbound trade activity, is well documented and as we address future issues of food security and continue in our role as a global trade facilitation hub, new partnerships are the way forward,” said Mohammed Jalal Al Rayssi, director of communication and community service division at the Abu Dhabi Food Control Authority (ADFCA) and chairman of the Sial Middle East organising committee.

“More international destinations have targeted Sial Middle East as a direct entry point into the mushrooming GCC food import market. We have a record 27 international pavilions with exhibitors from five continents this year, with new participants Egypt, Indonesia, Georgia, Lithuania and Sri Lanka each bringing their own unique perspective and products to the UAE,” said Joanne Cook, Sial managing director, Sial Middle East.

Native American Indian Nathan Notah of the Navayo Tribe and programme director of the American Indian Foods is attending Sial Middle East for the very first time. He, and his fellow Native American Indians from Tribes in Alaska, Minnesota and Michigan will showcase products harvested in ways defined hundreds of years ago by the American Indian Tribes and Alaska Natives.

“We have seen great interest from a number of distributers, restaurants, shops and other food outlets who are keen to learn more about our age old traditions and learn more about our expertise in producing all natural products in a sustainable manner,” he said.

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