Text: Li Houqiang
Deputy Director of the Sichuan Provincial Party Committee and Provincial Decision-making Advisory Committee, Chairman of the Chengdu Federation of Social Sciences, Second-level Professor and Doctoral Supervisor of the Sichuan Academy of Social Sciences) Today's symposium is of very high quality, deeply instructive, and has gained a lot. We must carefully digest the opinions and suggestions put forward by everyone and reflect them to the provincial party committee, provincial government and relevant departments. For example, creating a good policy environment for wine merchants, eliminating the involution and internal friction of Sichuan wine, and vigorously commending outstanding wine merchants are all very good and must be highly valued. Today's "Building a New Track and Sharing a New Future - 2024 Sichuan Liquor Industry ** New Year Friendship Party and Sichuan Wine Culture Publicity Outstanding Works Award Ceremony" is very important and timely. We must create a positive environment, and we must sing the bright theory of Sichuan wine!
What I want to tell you in particular is that the wine companies and wine merchants in Sichuan must have confidence that no matter what the circumstances, Sichuan wine is invincible and the world will always be invincible! The current difficulties are temporary, they are difficulties in development, and they are difficulties arising from the development cycle. Cycle is the basic law of the universe, everything has a cycle, we see that there is a cycle of day and night, the earth is moving, why can't the wine industry have a cycle? The cycle is ups and downs, ups and downs, adjustments, wavelengths, vibrations. Generally, it is a small cycle of 6 years, a medium cycle of 18 years, and a large cycle of 54 years. The cycle may eliminate 80% of the wine merchants and wine companies, and the rest will be the winners. A rising tide is not a real skill, but a boat against the current is a real kung fu.
Why is Sichuan wine invincible? Because of the Sichuan Basin, which is a large cellar pool, it has the huge advantage of being backed by the Himalayas, the West China rain screen, the earth's "exhaust fan", the giant panda, the Hengduan Mountain, the Yangtze River and the Yellow River, the inland oceanic climate, the 30 ° north latitude, the unique "Tianfu fungus", and the "** nine degrees" (suitable temperature, humidity, altitude, wind speed, etc.) and so on to escort Sichuan wine. There is no place in the world with such superior conditions for brewing high-quality liquor, especially strong aroma and sauce-flavored liquor. Sichuan liquor is mainly strong aroma and sauce aroma, which is completely different from other flavor types such as light fragrance and rice fragrance, and its quality depends on soil microorganisms, and other flavor types have almost nothing to do with soil microorganisms. In other words, Sichuan wine has a natural match with the five elements of the world's "gold, wood, water, fire and earth" and the five elements of "mountains, rivers, forests, fields and lakes". Brands - there are public brands (production areas, origins), corporate brands, product brands, personal brands, etc. Every brand is built differently. It is necessary to distinguish the responsibilities and positioning of enterprises, associations, and academia. Create an environment and work within the scope of authority. ** is a double-edged sword, it may do bad things with good intentions. Enterprises should produce high-quality products, and they should emphasize high quality and high reputation. The association should formulate rules and clean up the portal. The academic community should talk about the science, safety and health of liquor. At present, it is normal for liquor to be upside down, it is a change in supply and demand, and it will soon return to normal. Inventory is a good thing, and when it gets old, it has to appreciate. It is completely feasible to take the road of old wine. Wine merchants should establish economic concepts such as value exchange, demand orientation, corporate reputation, resource scarcity, equivalent exchange, and property rights protection. It is not easy for wine merchants, and no matter how much they lose, they cannot lose wine merchants. It is necessary to give wine merchants a sense of security, gain, happiness and glory. Liquor will never die, and all industries related to people's livelihood are sunrise industries, advantageous industries, and eternal industries. All ethnic groups that cannot drink alcohol may have been eliminated.
It is very difficult to build a public brand and a shared brand, mainly to avoid "hitchhiking", and the key is to establish a scientific and reasonable benefit distribution mechanism, otherwise it will be in vain. It is necessary to firmly establish the concepts of "non-zero-sum game", difference coordination, market segmentation, and complementary advantages. Sichuan Liquor Group is the main force and leader in building a public brand (shared brand) of Sichuan Liquor, with great responsibility and a bright future. It's important to wake up the brand, and the Quanxing wine industry we are familiar with is back. If Sichuan wine is to be revitalized, the brand must be fully prosperous. "The product is prosperous, everything is prosperous", it was very loud back then. It is feasible to create a famous wine for Chinese banquets. Quanxing wine is "Chengdu official wine". "Long years of wine, Didi Tuopai love", we still remember it vividly. There is also "delicacies need good wine, two more to advance", which is still praised among the people. There are too many good liquor and famous liquor brands in Sichuan, and a matrix pattern must be formed, a fusion reaction occurs, and the group fights. Unity is strength!
Let me tell you that the situation of China's liquor industry is declining in total volume and rising in quality; See through the essence and seek progress in stability; Health.
1. Scientific rationality; Empathy, highlight personality; Use more brains and less funds; The sea of wine is crossed, and thinking wins.
On February 25, 2024, he made an impromptu speech at the second symposium of the Sichuan Wine Association Shared Brand Promotion Association).
Editor-in-Chief |Xi Chen is responsible for the editor|Breeze |Kai Xin.