Cherry Valley rewarded for success in China
Cherry Valley Farms has been announced as the winner of the Continued Commitment Award at 2009 Cathay Pacific China Business Awards.
These annual awards are designed to acknowledge and celebrate UK business dynamism and success in Hong Kong and China.
Lincolnshire-based Cherry Valley is the largest manufacturer of duck and duck value added products in the UK. The company was selected from a pool of entries reflecting a range of sectors including education, charity, manufacturing, professional services and technology. Their achievement was recognised by Cathay Pacific’s General Manager Europe, Philippe de Gentile-Williams in an awards ceremony held at The Mandarin Oriental, London attended by leading business figures from the UK, Hong Kong and China. One of three award categories, Cathay Pacific’s Continued Commitment Award recognises outstanding and continued commitment to Hong Kong and China, through past efforts or future projects, by an established UK-based company.
Reports state that the judges were impressed by Cherry Valley’s long-standing commitment to training local professionals, developing local leadership and promoting the transfer of knowledge.
Cherry Valley currently employs over 3,500 people in its China operations. Having operated in the UK and China for over 30 years, the company has undergone continuous growth and expansion in the region. In 2009 the farm celebrated its 50th anniversary along with a Freedom Food accreditation.
Richard Bird, Cherry Valley MD: “We are delighted and honoured to receive the Continued Commitment Award… We are committed to helping Greater China achieve the highest standards in terms of biosecurity, stock management and husbandry, health and safety, and environmental awareness. In addition, we are providing the market with a healthier eating option – a traditional Peking duck will have in excess of 35% fat, a Cherry Valley bird will have a fat level of less than 27%, a difference of 23%. The Cherry Valley duck converts its feed to meat rather than fat, which has both economic and social benefits for consumers of duck meat.”
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