Chamber sounds alarm on food raw material issues

To strengthen Thailand's position as the "Kitchen of the World", the government must address the raw material shortage, says the head of the Thai Chamber of Commerce.

Poj Aramwattananont, chairman of the chamber, said Thailand has strong export capabilities for fresh chicken, processed poultry and tuna.

These raw materials can also be utilised in the pet food industry, a rapidly growing export sector for Thailand, he noted.

However, Thailand's status the Kitchen of the World still faces challenges, particularly with water management issues for agriculture, said Mr Poj.

Thailand also has advanced processing capabilities, including cold storage, sterilisation and canning operations, but the persistent shortage of production raw materials continues to impede processed products for export, undermining Thailand's position as the Kitchen of the World, he noted.

"Food security is now a top global priority. Ongoing conflicts worldwide have made this issue even more critical," said Mr Poj.

He proposed Thailand import raw materials for food processing and subsequent export, though the imports must be regulated to ensure they do not negatively impact domestic agriculture.

"To support the Kitchen of the World, we must enable imports for export-oriented production," said Mr Poj.

Future food

Visit Limlurcha, vice-chairman of the chamber, said in the post-pandemic era, a global food trend is "future food", defined by three pillars: health, innovation and environmental sustainability.

Among future food categories, functional ingredients stand out for their diverse health benefits.

Efforts have begun to allow ingredient benefits to be listed on product labels, as part of ongoing discussions with the Thai Food and Drug Administration, he noted.

To enhance the competitiveness of Thai food, Mr Visit said improvements must start at the agricultural level, including R&D of plant varieties to enhance productivity, gains in resistance to diseases and pests, and breeding of livestock that are more resilient to epidemics.

Thaniwan Kulmongkol, president of the Thai Restaurant Association, suggested the country promote a broader range of prepared dishes beyond well-known staples such as pad Thai.

Thailand has far greater culinary diversity and untapped potential, she said, and agencies such as the Tourism Authority of Thailand could play a vital role in promoting traditional and regional dishes.