Being made of sturgeon roe, caviar is a top material in western cuisine. Together with gras foie and truffle, they are named “the world’s top three gourmet food”. As it takes 7~15 years for sturgeons to reach maturation when caviar can be harvested, this delicacy is rare and expensive and thus also known as “black gold”.
At the end of 1920s, caviar was enjoying a world-wide fame, and the industry was prospering. And yet behind the glamour, sturgeon was facing the threat of extinction as a result of over fishing, environmental pollution, and disordered production. In order to preserve the sturgeon species, many countries banned sturgeon fishing. Up to now, wild sturgeons are protected from fishing all over the world. Since Kaluga Queen first started to aquaculture sturgeons in China in 1998, the balance of sturgeon preservation and caviar production has been gradually restored, and the new standard of the caviar industry has been established.
Qiandao Lake is a State Grade I water resource in China. The sturgeon farm is located in the 573km2 water area of original ecology with 90% forest coverage, and no agricultural or industrial drainage discharge. The water visibility in the lake reaches 7 meter and above. Rich oxygen dissolution in the lake water provides a near wild environment for sturgeon growth, guaranteeing high quality of raw material fish.
Cage farming system is used to imitate sturgeons’ natural living condition. Abundant water exchange and rich oxygen dissolution provides the fish with a very comfortable home. Scientific feeding management ensures the high quality of sturgeon roes. The company’s green low-carbon farming protects the environment and promotes development in harmony with nature
The new Xunlong processing center was put into use in 2012. The center has a floor area of 5000m2. Its first class processing facilities allows for an annual capacity of 100 ton caviar and 3000 ton fish meat, making Xunlong the biggest caviar producer with the most advanced facility and technique in Asia.
Xunlong caviar processing technique combines the traditional Russian and Iranian processing handcraft, and integrates modern European technique; strictly adhering to HACCP management system, the processing procedure fulfills 16 steps including roe retrieval, selection, washing, draining, salting, etc. in a very short time-span under low temperature. The highest international food processing hygiene standard is observed, throughout the whole processing procedure which is fully monitored to safeguard stability and safety.
Xunlong’s Caviar production has a traceability system based on a unique file for each fish, in which her life’s story can be read: its place of birth, growing environment, feed, physical checkups, etc. For each batch of caviar, samples are sent to state authorities for microbial, physical and chemical tests.
The new hybrid species “Xunglong No.1”co-developed by Xunlong, China Academy of Fishery Sciences Heilongjiang Institute, and China Academy of Fishery Sciences Sturgeon Breeding Technology and Engineering Center was approved as a state level new fishery species. The new species has the advantages of fast growth, easy taming, early maturation, and high roe yield. Caviar of the new species has big and firm roes, a creamy taste and long after taste, and is considered a mid-high end product in the international market. It’s justified to say “Created in China” is realized. The creation of the new species has a considerable significance in enriching China’s sturgeon varieties, and maintaining healthy development of the Chinese sturgeon industry.
Western media started to make reports on Kaluga Queen caviar. Wall Street Journal made a report of Fine Wine and Caviar – Made in China. Times published Poised for Global Recognition, saying that“the best caviar in the world is made by Xunlong in China”, and that Kaluga Queen seems to be able to overcome the challenge of making western consumers spend big bucks on food labelled “Made in China”.
The Daily Telegraph published a report “China strikes black gold as it aims to rule caviar market”, in which it says “Kaluga Queen is now targeting domestic five-star hotels and high-end restaurants in the hope that China’s new rich will be the next in the long line of wealthy elites to fall for caviar’s enduring charm”. The HOTERES in Japan published a report named “a beautiful lake as big as Singapore – where Chinese caviar is made”, in which it gives a detailed coverage of the company and the brand. The Singapore national TV CNA made a broadcast of “Chinese caviar” and received warm feedback.
Into Science of CCTV-10 broadcasted an episode named “new food material - caviar”, which brought enthusiastic feedback from the domestic caviar market and doubled revenue from E-commerce on just the day after. People’s Daily published Xunlong caviar’s supply falls short of demand even at 10% higher prices than its foreign competitors.
21 out of 26 Michelin 3 star restaurants in Paris are using Kaluga Queen caviar. On the 2016 Hangzhou G20 summit, Kaluga Queen caviar entered the state banquets as an appetizer. Famous global brands with hundred year history including Caviar Petrossian and Caviar House are using Kaluga Queen caviar. As caviar supplier for Lufthansa first class cabin, Kaluga Queen championed two times the airline’s caviar blind testing. Kaluga Queen caviar now occupies 35% of the international market, making the company the biggest caviar producer in the world.
Xunlong was awarded State Scientific and Technological Progress Second Prize, and Ministry of Agriculture’s “China Agriculture Science and Technology” Second Prize. Kaluga Queen wins with its quality, not price. Its price is 10% higher than its foreign counterparts, but its supply still falls short of demand. With high-tech element implanted in the Kaluga Queen caviar, the transformation from “Made in China” to “Created in China” was truly realized.
