China Meat Association (CMA for short) is a national social organization registered at the Ministry of Civil Affairs of the People's Republic of China to represent Chinese meat industry.

Established in May of 1992,China Meat Association is a non-profit national social organization nationwide voluntarily initiated by meat related enterprises, public institutions, social organizations and individuals in China. CMA membership covers the whole meat industry chain, such as the fields of animal husbandry, slaughtering, meat processing, meat cold-chain logistics, meat import and export trade, meat machinery and equipment, meat and meat product ingredients, meat and meat product packing materials, also including institutes and colleges, provincial and municipal food companies, regional meat associations.

China Meat Association is the vice presidential membership of International Meat Secretariat (IMS)

CMA's Mission: Serving members, devoting to meat industry development, meeting the meat consumption demands of the people.

CMA's Functions:

Involving in Industry Management             Responding to Industry Requirement

Strengthening Industry Construction         Organizing Industrial Exchanges

Providing Industry Services                          Coordinating Industry Exchanges

Promoting Industry Development               Protecting Member Rights

Implementing Industry Civilization              Striving for Meat Safely     

The headquarter and secretariat of China Meat Association is in Beijing, CMA has 13 Branches, which are Pork Branch, Beef & Lamb Branch, Poultry & Eggs Branch,Natural Casing Branch, Importers & Exporters Branch, Machinery & Equipment Branch, Packaging Branch, Meat Ingredients Branch, Cold-chain Logistics Branch, Meat Snacks Branch, Fermented Ham Branch, Beef/Lamb Importers Club Branch and Wholesalers and Retailers Branch; 5 Working Committees: Complaint Mediation Working Committee, Meat Safety and Industry Healthy Development Working Committee, Industry Credit System Construction Working Committee, Meat Science & Technology Working Committee, Standardization Working Committee. 1 Academic Committee: Veterinary Sanitary Inspection Academic Committee.




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