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AQUACULTURE Asia overview

CONVENTION REPORTSfrom Nepal to New Zealand

UNI VS WORKPLACE working together

foodtechnology

The seeds of

OFFICIAL PUBLICATION OF AIFST INC.

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05 Indonesian Association of Food TechnologistsRevised education standards for undergraduate food technology/agricultural processing technology program

06 Philippine Asssociation of Food TechnologistsReview of the 800-strong convention in July and looking ahead to the 2015 ASEAN integration

09 Food Science and Technology Association of ThailandDeveloping the image of Thailand’s “brand” to create consumer confidence

12 Linking education and industryLong-standing collaboration between a commercial food enterprise and an Asian university

14 Aquaculture across Asia (part 1)A great introduction to the burgeoning aquaculture industry in Asia – look out for ‘Aquaculture in China’ in the next issue

16 Food Innovation AustraliaFacilitating transformational change in Australia’s food industry and reaching out to Asia

18 New Zealand Institute of Food Science and TechnologyReview of the NZIFST convention in July, featuring topics on ‘food innovation’ and ‘food by design’

20 Nepal Food Scientists & Technologists AssociationA welcome insight into Nepal as a country and the investments into food research and development

22 Australian Institute of Food Science and TechnologyThe official round-up of the AIFST convention in July which boasted over 600 attendees

24 Singapore Institute of Food Science & TechnologyYoung Scientist Award 2014 nomination - discover the wine breakthrough

25 Pecan focusThink you know about pecan nuts?

CONTENTSFEATURES

FOOD ASIA PACIFIC Issue 1, Volume 1September 2014

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Published by the Australian Institute of Food Science and Technology Incorporated (AIFST) and Food Innovation Australia Limited (FIAL).

Editorial: Ernest Worsley Publishing LimitedContributors: AIFST, Aquaculture without frontiers, FIAL, Foodstream, FoSTAT, IAFT, NEFOSTA, NZIFST, PAFT, SIFSTAdvertising: Stefan WorsleyProduction: Ernest Worsley Publishing Limited and Bite Custom Publishing

Editorial enquiries should be addressed to:stefan@aifst.com.auFood Asia PacificT06 The Village3 Julius AvenueNorth RydeNSW 2113AustraliaTel: 02 9977 8195Web: www.foodasiapacific.com

Food Asia Pacific is an official journal of the AIFST inc. Statements and opinions presented in the publication do not necessarily reflect the policies of the AIFST nor does the AIFST accept responsibility for the accuracy of such statements and opinions.

Editorial contributions are invited; guidelines are available on the publications website www.foodasiapacific.com

No part of this publication may be reproduced or distributed in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the publisher. All rights reserved.

FROM THE EDITORWelcome to the inaugural edition of Food Asia Pacific.

This first issue features introductions and overviews from the various food science institutes across the Asia Pacific regions. I’d like to acknowledge their contributions and their faith in this publication, which will create more communication between our industries.

I hope to continue to expand on the relationships already built with these institutes so that this publication becomes a platform for knowledge sharing.

I’d like to encourage submissions and ideas for editorial content for the November issue. These can include speeches from conferences and meetings, academic and research papers, food processing technology news and information, food innovation, functional foods and beverages, product development, food business trends, test results and data, food safety and changes to regulations, training and careers, awards, investments, information technology and online tools, articles focusing on key people in the industry and key events.

In the November issue I’d also like to include some regular features suchs as news briefs, letters to the editor and a diary of events – so please feel free to send me these too!

In the meantime, I hope you find the Food Asia Pacific September edition interesting and useful.

Stef WorsleyFood Asia Pacific Editor

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Indonesian Association of Food Technologists (IAFT) has revised education standards for undergraduate food technology/agricultural processing technology program in December 2013. The IAFT taskforce prepared an education standard considering a new Indonesian Qualification Framework (IQF) and Indonesian Higher Education Standard. This education standard is valuable as a guideline for study programs and universities in Indonesia to evaluate their existing programs or establish new programs as well as to inform the government and industries the basic standards of professional competencies for the food technology/agricultural processing technology graduates.

Setting the stageThe IAFT first established education standards for undergraduate program in food technology/agricultural processing technology in 2000. The major changes in the 2013 IAFT education standard compared to the previous version is the addition of defined graduate competencies or program outcomes in accordance with the IQF for undergraduate programs as well as specific learning outcomes to be covered in the food technology/agricultural processing technology curriculum. IAFT recommends 42 specific learning outcomes covering hard skills (food chemistry and analysis, food safety and microbiology, food processing and engineering, food biochemistry, nutrition and health, and applied food science) and success skills (professional skills, interaction skills, information acquisition skills, oral and written communication skills, life-long learning skills, critical thinking, and organisational skills). These specific learning outcomes have corresponded to the 2011 Institute of Food Technologists (IFT) Education Standard.

Flexible entry The new IAFT education standard does not require specific courses in order to allow study program be more flexible designing

its curriculum. As long as each learning outcome is covered in the required courses, the study program meets the content requirements. A study program may develop a spread sheet to ensure the specific learning outcomes are covered within the required courses of the curriculum. However, in order to meet the core competencies for the students, several background courses are necessary to be included in the curriculum, i.e. chemistry (general chemistry, organic chemistry, biochemistry, analytical chemistry and physical chemistry), biological sciences (general biology and microbiology), physics, mathematics (including calculus), statistics and communications.

Effective support The IAFT education standard also requires a study program to define teaching and learning strategy and assessment tools to evaluate the achievement of student learning.

A study program also must have adequate resources (size and qualification of teaching faculty, laboratory facility, relevant textbooks and scientific journal, analysis and food processing equipment), and independent organisation and budget to hold a high quality education program.

The IAFT committee

IAFT taskforce targets education A revised standard for undergraduate food technology/agricultural processing technology education program in Indonesia

by Dr Feri Kusnandar (IAFT)

The Indonesian Association of Food Technologists

Southeast Asian Food & Agricultural Science & Technology Center

The Philippine Association of Food Technologists successfully completed their 53rd Annual Convention on 9 –11 July this year at the SM Aura Premier SMX Convention Center in Taguig City, Metro Manila, Philippines.

The convention brought together over 800 professionals, government representatives, academics and students. The theme of ‘FOODNATION’, Building a Better Philippines through Food Technology was the platform for more than 40 speakers covering an array of topics.

The event was honoured by the presence of a number of distinguished speakers including Dr Kenneth Hartigan-Go, acting director general of the Philippine Food and Drug Administration, and Senen M. Perlada, director of the Export Market Bureau of the Philippine Department of Trade and Industry. Key areas of discussion were the upcoming 2015 Association of Southeast Asian Nations (ASEAN) Integration as well as food safety and product innovation. Dr Cielito Habito, chief of party of the USAID Trade-Related Assistance for Development Project, who was also one of the speakers, emphasised that in order for us to be prepared for ASEAN 2015, we must have a change in mindset.

Topics of the technical sessions during day two comprise sustainable programs on basic food commodities and the recent developments in food research and processing. Some of the key areas discussed include sustainability and innovations in the cocoa, sugar, dairy, rice and water industry, managing food allergen contamination, latest nutrition surveys and latest nutrition tools, sustainable packaging and strengthening food technology capabilities through Total Quality.

ASEAN reformsThe last day of the convention was bounteous with topics on working towards ‘One ASEAN’, the third-most populous region and the seventh largest economy in the world.

Dr Oscar Gutierrez Jr from the Policy and Planning Office of Philippine Food and Drug Administration discussed the improvements of some current general reforms of the organisation. Reforms on clarifying policies and priorities include Review Remove Redundant Regulations, ISO accreditation and IT administrative solutions. On the improvement of evaluation process, food manufacturers were very pleased on the developments on Product Oriented Centres, online application system, e-payment system, online follow-up and updated rules and regulations.

Food Safety also continues to be a focus for the members. The Republic Act: 10611 – The Food Safety Act (July, 2012) was a topic addressed by the Philippine FDA during their updates to the organisation. It was announced that the implementing rules and regulations have been completed. The members were pleased to know the implementation of the Food Safety Act was well underway.

Another highlight during the last day of the event was the discussion of Maria Victoria D. Pinion, OIC-Chief, Product Research and Standard Development Division CFRR – Food and Drug Administration and the chair of the Technical Committee – National Codex Organization, regarding the updates on CODEX. She discussed the benefits of participating in Codex Alimentarius Commission and the recent Philippine positions to CAC. She presented how CODEX promotes sound regulatory systems based on risk assessment, creates market confidence especially on problems related to the globalisation of food and consolidates information on emerging food safety hazards.

2015 food conferenceThe convention was a resounding success wrapping up with the announcement of the 2015 ASEAN Food Conference and some inspirational words for Dr Alonzo Gabriel, Associate Professor, Department of Food Science and Nutrition, College of Home Economics, University of the Philippines, Diliman Campus. Dr Gabriel was one of the Best Young Scientists of 2013 as recognised by the International Union of Food Science and Technology (IUFoST).

Philippines paving the way for the futurePhilippine Association of Food Technologists holds its 53rd annual convention and looks ahead to the ASEAN integration in 2015

By Pamela Forshage, President, Philippine Association of Food Technologists

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Assistant Secretary Blesila A. Lantayona of the Department of Trade and Industry

In 2015, the Philippine Association of Food Technologists (PAFT) will host the 14th ASEAN Food Conference, ‘The Bigger Picture, One ASEAN through Food Technology’ on June 24 – 26 at the SMX Convention Center, Pasay City, Metro Manila, Philippines. The ASEAN Food Conference is a meeting of the Federation of the Institutes of Food Science and Technology in ASEAN (FIFSTA).

The purpose of the ASEAN Food Conference is to highlight significant developments in research and innovations in food science and technology with an emphasis on food products innovation. The conference will feature a series of presentations and discussions in plenary, concurrent and poster sessions, informal gatherings, competitions and exhibitions.

PAFT is the leading organsation of food scientists and technologist in the country. The Association was founded in 1960 and actively participates in FIFSTA and IUFoST activities. PAFT has continuing activities throughout the year including industry interactions, seminars and student activities.

The association aims to contribute towards professional growth of members, to provide the general public with scientific information to guide them in intelligent choices of food matters, to raise the educational standards of food technology training institutions through advocacy and to be the fountainhead of food technology solutions to technical issues pertinent to the food industry.

Ribbon cutting of the PAFT Exhibition - Director Senen Perlada and Dr Kenneth Hartigan-Go with the PAFT Board of Directors Philippine Association

of Food Technologists

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Thailand: ‘Trust in our brand’Strengthening competitiveness and increasing opportunities for Thai products in the global market place

Information courtesy of the Office of Product Value Promotion Department of International Trade Promotion, Ministry of Commerce

The never-ending expansion in Thailand’s export sector during the past decades has reflected the increase in the demand for Thai products and services from worldwide consumers. The Department of International Trade Promotion (DIPT) of the Ministry of Commerce has initiated a project to develop the image of the country and Thailand’s Brand since 1999 to create consumer confidence in terms of Thailand as a high-quality product manufacturing and service base, in accordance with the country strategy to increasing competitiveness in an efficient and sustainable manner.

1999: ‘Thailand’s Brand’ Project In 1999, the DITP (formerly known as the Department of Export Promotion) began studying the consumer behaviour towards Thai products and brands. The outcome was that Thailand has a uniqueness in the refinement and diversity of products and services for export. DITP therefore came up with two distinctive qualities of Thai products, namely ‘Diversity and Refinement’. In the first phase, the project aims to enhance the image of Thai products and services to the middle and high range, by advocating the private sector to

attach the ‘Thailand’s Brand’ symbol along with their own brand on the packaging. This is to motivate business operators to keep their quality and standards, as well as creating a reputation for their products and services.

2007: Assessment of the ‘Thailand’s Brand’ ProjectIn 2007, DITP performed studies on the awareness, importance and satisfaction towards the ‘Thailand’s Brand’ project, and came up with the following results:• The brand has strength in promoting exports of Thai products,

helps with accreditation, improves the reliability and provides an indication that the product is from Thailand. “Thailand’s Brand” is known widely within Thailand’s export community, as it helps drive exports of Thai products and provides certification for Thai products for export.

• The weakness is a lack of clear advertisement, lack of acceptance for accreditation in the international arena and the lack of clear benefits for members participating in the project.

Thailand – a key player on the global food stage

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2010-2011: Developing ‘Thailand’s Brand’ roadmapIn 2010-2011, DITP studied information on overseas markets affecting the image of Thai products (focusing on the Asia-Pacific region), and created an in-depth roadmap for Thailand’s brand according to the following details:

1. A study of the effect of overseas markets towards the image of Thai products

From August 2010-January 2011, DITP studied information on overseas markets affecting the image of Thai products (focusing on the Asia-Pacific region), by studying and analysing two types of data:

1.1 The study of consumer behaviour towards Thai products in 14 countries, such as China, Japan, India, Malaysia, Indonesia, the Philippines, Vietnam and Australia; along with the study of Thailand’s image in Asia, consumer behaviour towards Thailand’s export products, the awareness of ‘Thailand’s Brand’ symbol, as well as the media and advertisement behaviour in targeted countries.

Process: Information conducted through online research from a total of 2,500 consumers, and an analysis of target groups in 14 countries including China, Hong Kong, Japan, South Korea, Taiwan, Singapore, Indonesia, Malaysia, the Philippines, Vietnam, India, Saudi Arabia, the United Arab Emirates and Australia. The targets are selected from potential countries with a high economic growth in five regions (Eastern Asia, South-east Asia, Southern Asia, Middle Eastern Asia and Asia Pacific), and are the top 20 countries worldwide with the highest amount of imports; or the highest amount of Thai imports.

Objective: To use as a guideline to create a positive image of country perception, as well as to create a strength and identity for ‘Thailand’s Brand’.

1.2 The study of information regarding support towards top Thai brands entering the global market, by analysing business members of ‘Thailand’s Brand’.

Process: Information gathered through offline research by conducting in-depth interviews on business members of

‘Thailand’s Brand’, as well as 80-100 Thai entrepreneurs who wish to create a product brand for the international market. The focus is on six industrial sectors, including food, fruit, beverage, beauty and cosmetics, gem and jewellery and fashion and apparel (at least 10-12 companies per industrial sector).

Objective: To use as a guideline to promote top Thai brands to enter the global market, and conduct activities in line with business operators of each level.

2. ‘Thailand’s Brand’ roadmapThree strategies have been proposed:

2.1 Brand Development • DITP has a mission to develop and promote Thai brands for

export by the creation of ‘Thailand’s Export Brand’. DITP has a role in promoting brand creation among corporations and exporters.

• The creation of corporate brands is the responsibility of the private sector, both original equipment manufacturers (OEMs) and original brand manufacturers (OBMs).

• The creation of product and service brands is the responsibility of the private sector, especially the brand owner.

2.2 Brand Promotion In order to enable the creation of a nation brand in an efficient manner, there is a need to set up brainstorming sessions related to nation-brand identity and re-positioning marketing strategies.

2.3 Brand Communication The results of the brainstorming sessions are used as a model

to develop the image and create a communication strategy for ‘Thailand’s Export Brand’. The target groups are divided into two sectors:

• Internal targets focusing on advertising ‘Thailand’s Brand’ towards target markets, such as government officials, the private sector and related associations, as well as manufacturers and exporters at the OEMs, original design manufacturers (ODMs) and OBMs levels.

• External targets, by communicating the new role of the country brand to consumers in both the domestic and international market.

2012: Changing from ‘Thailand’s Brand’ to ‘Thailand Trust Mark’In 2012, the Ministry of Commerce initiated a policy to expand Thailand’s product and service market to the Association of Southeast Asian Nations (ASEAN) market and worldwide. DITP then formulated a strategy to drive international trade by focusing on creating an increased confidence towards Thai products and services in preparation to become a manufacturing and trading hub for members of the ASEAN Economic Community (AEC) in 2015. Upon researching the expectations of current consumers, DITP comprehended the need to change the symbol of Thai products from ‘Thailand’s Brand’ to ‘Thailand Trust Mark (TTM)’ by reiterating the strength in product quality, communicating with consumers on the product origin, standard and quality of products and services to create a positive attitude among target countries. It is also to enhance the image of the quality of Thai products and services through the advertisement of the ‘Thailand Trust Mark’,

Thai food exports forecast to expand

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which supports the export of Thai products. This reiterates the high quality products that the whole world relies on in terms of manufacturing in accordance to international standards, corporate social responsibility and environmental management. It also helps make the product more reliable, thus creating a good image and attitude towards the country and high-quality Thai products.

The official opening of the ‘Thailand Trust Mark’ took place on January 18, 2012, in which the ‘Thailand Trust Mark’ certification was provided to leading organizations such as Charoen Pokphand Foods Public Company Limited, Thai Union Frozen Products Public Company Limited, Greenspot Co., Ltd and Malee Sampran Public Company Limited.

The Objective of Creating the ‘Thailand Trust Mark’• To promote a positive image of Thailand and Thai products

through certification, by communicating to consumers about the country of origin, standard and quality of the products and services in order to create a positive attitude for target groups, as well as provide a positive image for the product in line with international standards.

• To create awareness in the ‘Thailand Trust Mark’ as a symbol of high-quality products and services from Thailand in the international market.

• To advertise and promote Thai products and services of high quality that receives this certification to be widely known and accepted among domestic and international consumers.

• To stimulate the expansion of exports of Thai products and services in terms of volume and value.

Thailand’s Brand Thailand Trust Mark

Product diversity and refinement

Thailand Trusted Quality in products and services

The symbol indicates that the brand is Thai-owned

The symbol indicates a product and service originating from Thailand

Provided to products manufactured domestically or internationally

Provided to products and services manufactured or originated in Thailand

Provided to products of original brand manufacturers (OBM)

Provided to companies that are OBMs or original equipment manufacturers (OEMs)

Qualified recipients

1. Is listed as an exporter under DITP

2. Is a product with an original brand, certified domestically or internationally.

Qualified recipients

1. Is listed as an exporter under DITP

2. The company has been certified either domestically and/or internationally

3. Has a good corporate image.

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Food Science and Technology Association of Thailand

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Linking education and industryCollaboration between the Australian food industry and one of Thailand’s key universities: Still working after 10 years!

By Gordon Young, Director/Food engineer, FoodStream

2014 marks a decade of collaboration between food processing technology company FoodStream in Australia and the Institute of Food Research & Product Development (IFRPD) at Kasetsart University Thailand. The first joint Extrusion course was run at Kasetsart University in December 2004. Since then the course program has extended into other areas. That first course attracted participants from 11 different countries in the region, with very positive feedback. The vast majority of the participants were from private industry – and this relationship is still continuing, with FoodStream offering a suite of courses again in November this year (www.FoodStream.com.au/trainingasia).

To be sustainable, collaboration must deliver benefits to all those involved. While FoodStream has benefited from access to the facilities and staff in Thailand, IFRPD has taken advantage of opportunities to upskill their own staff; and both have benefited from the increased contacts and exposure, while improving the skills and knowledge of the food companies in the region.

So what does it take to establish such collaboration? Kasetsart University had previously hosted an extrusion conference in association with CSIRO. FoodStream already offered extrusion training courses in Australia and New Zealand, and contacted IFRPD about cooperating to offer a course in Thailand. Of course, there is always an issue of establishing and building trust. At the time two senior staff members of IFRPD were visiting Australia, allowing us to meet with them in person. Developing genuine, personal relationships is an important part of successful collaboration – though the director we met then has since retired, we still take the opportunity to meet for dinner when we are working at IFRPD.

So we agreed to organise a single extrusion course in December 2004, sharing both the efforts and the returns. And the trust between us soon built. Another important aspect of ongoing collaboration: look after each other’s interests in the collaboration – if it doesn’t work for everyone (the collaborators and clients/customers) it won’t last! That first course consolidated the relationship, and we have run training programs most years since.

Over the period we have also offered training to IFRPD staff (at no charge) – encouraging them to practise new courses. An example is our applied extrusion program which we can only offer in Thailand because of the facilities and assistance available at IFRPD. This program is unique in the world. During the program we design a product formulation and process, then go down to the pilot plant and make it. In this way we cover the range of extruded products and technologies – making five products on three different types of extrusion systems during the three-day program. The training offered has broadened in other ways as well, with a wider range of courses offered at various times – e.g. Food Water Activity & Drying Technology, and Principles of Food Engineering.

This relationship has led to wider collaboration and projects in the region. We have also delivered some training to staff at Naresuan University in Phitsanulok in Thailand, and developed a working relationship with the ASEAN-American Industrial Food Consulting Center (AAIF) based at this University. This relationship enabled FoodStream to address the needs of a Saudi client in a very time- and cost-effective manner, using resources from AAIF in Thailand. Physical contamination was discovered in a product imported into Saudi Arabia. The product had been grown and primary-processed in the USA, and had been repacked in Vietnam. With the issue being urgent, within a week we had organised for Thai experts to visit the Vietnam factory and produce an audit report, which was followed immediately by a visit and report on the USA supplier, resulting in the source of the contamination being identified within an incredibly short turn-around time (the contamination originated in the USA, though practices in Vietnam failed to detect it), with recommendations also presented as to how to prevent reoccurrence.

And the future for this collaboration? Still strong and developing. We are currently looking at further expansion of the training program (e.g. discussing a course on retort process optimisation). And being part of ‘Innovation Optimisers’ (www.innovationoptimisers.com) – the first complete outsourced innovation team. we hope that the relationship can help fuel food industry innovation spanning the Australia-Asia region.

Creating practical education for the food industry

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Australia’s reliance on Asia for seafoodWhile Australia still imports three-quarters of the seafood it consumes, the aquaculture industry in Asia still looks to the island for research and development

By Roy D Palmer FAICD PCO, Executive Director, Aquaculture without Frontiers

In the first of a number of articles on aquaculture, we will highlight the differences between Australia and Asia. We will be focusing on issues relating to food security and nutrition that are shaping the future in the aquaculture industry.

Firstly we have to understand and accept that Australia is seafood deficient and already relies on imported seafood for around 75 per cent of all seafood consumed. This has long been the case despite Australia having the world’s third largest Exclusive Economic Zone (EEZ) at around 10 million square kilometres. When you compare that with the size of the Australian mainland states and territories, which is 7.69 million square kilometres, you can appreciate the size.

Australia is surrounded by tropical and temperate seas but these waters are not particularly bountiful as far as wild fish are concerned. However, we must ask ourselves if we have wasted the resource by not embracing aquaculture, the world’s fastest growing primary industry.

A report carried out on imported seafood by the Fisheries Research & Development Corporation (FRDC) and detailed analysis of fisheries statistics, various reports and trade information from around Australia has revealed that:

• The 193,000 tonnes of seafood imported in the financial year 2008/9, some 250 species/products from aquaculture and wild-catch fisheries had a landed cost of $1.3 billion and an estimated final sales value of $4.5 billion.

• The business activities transacted in importing this seafood, from the landing port to the consumer’s plate, added $3.2 billion (4.5 minus 1.3 billion) to the Australian economy.

• Almost all the imported seafood was used for seafood consumption through the retail and the food service sectors.

• This quantity provided 72 per cent of the fish and shellfish flesh consumed in Australia and underpinned more than two-thirds of Australia’s employment in the seafood post-harvest sector.

• Canned fish, frozen fillets, frozen whole and processed prawns and frozen squid products were the major imported items.

• The four most important sources were Thailand, New Zealand, Vietnam and China. Thailand alone accounted for 30 per cent of the imported volume in 2008/09 and contributed 21 per cent of the total Australian and imported seafood flesh consumed that year.

• Thailand was the principal source of canned tuna, frozen prawns and various highly transformed prawn products. New Zealand was the predominant source of fresh and frozen fish and fillets, and green mussel products. Vietnam was the supplier of Basa fillet and a large volume of highly processed prawns. China was also a major prawn supplier and the largest overseas source of squid.

Just taking some very rough calculations, you will see Australia’s issue. Consider the dietary recommendations for Australians by

the National Health & Medical Research Council (NHMRC) and do a quick computation and you will see that the amount of seafood required would need to be in the region of 750,000MT of whole fish/seafood. If you then understand Australia’s current harvest (both wild-catch and aquaculture is regularly in the 200,000-240,000MT) you will see the need for imported product. This situation is not expected to improve in the foreseeable future.

There are added issues to being import reliant. These include price variances due to market forces and exchange rates.

Here is a chart that gives details of the middle-class changes which are predicted through until 2030. Most countries in Asia that Australia relies on for seafood are not only large consumers of seafood themselves but are also expecting massive increases in their middle classes. It is understood that as people move to middle class, their food consumption changes and they eat more protein, especially a protein which they already enjoy.

Evolution of the middle class – Millions % (OECD 2010)

2009 2020 2030

North America 338 (18% 333 (9%) 322 (7%)

Europe 664 (36%) 703 (22%) 680 (14%)

Latin America 181 (10%) 251 (8%) 313 (6%)

Asian & Pacific 525 (28%) 740 (54%)3228 (66%)

Sub-Saharan Africa

32 (2%) 57 (2%) 107 (2%)

Middle East & North Africa

105 (6%) 165 (5%) 234 (5%)

World total 1845 3249 4484

This increase in middle classes is actually a potential double hit for seafood consumers in Australia. As demand rises in those countries, they will seek to import ‘special’ niche products – exactly the area where Australian production can fit. The aim of Australian seafood harvesters and processors generally is always at export markets rather than domestic markets. It has been part of our psyche for generations.

This further acerbates the supply position and while you would think that with the abundance of resources, technology, science and education we have in Australia we would be wallowing in opportunities. Alas we seem to be paralysed and we have been that way for some time.

Some say that we have not moved into the new dynamic of aquaculture as well as we should have, especially in the governance arena. There is no ‘one plan’ for Aquaculture as all

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of it comes under states/territory control and, typically, they all do things differently. Fishing – a hunter/gather approach to harvesting – is still locked into aquaculture, farming of the waters, and that would seem to confuse and obstruct opportunities. When you hear stories of no new aquaculture licences issued in a state for over a decade when the rest of world is embracing aquaculture sends out bad messages to investors.

Australia does have an excellent science, research and education. A recent example of this highlighted CSIRO Australia, who, after 10 years of research, have perfected the Novacq™ prawn feed additive. Farmed prawns fed with Novacq grow on average 30 per cent faster, are healthier and can be produced with no fish products in their diet, a world-first achievement in sustainability. Having this advantage is a major plus in the market but alas the

volumes that are produced in Australia are negligible. The quantity of farmed prawns produced in Australia is only around 4000MT whereas in Indonesia they are producing over 300,000MT – the quantities all over Asia certainly dwarf our activities.

Australia’s bright light in aquaculture is in salmon, clearly not an indigenous fish, but one that has now cemented itself strongly in Tasmania. The volume is heading towards 60,000MT (Australia’s largest single species harvest) with the majority of the product aimed at the domestic market and with strong environmental credentials being obtained and continually chased. It is clearly an industry sector which stands out above most others in Australia.In the next articles we will cover specific countries in Asia.

Look out for ‘Aquaculture In China’ in the November edition of Food Asia Pacific...

Prawns being judged in NSW

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Aquaculture Without Frontiers

Association of International Seafood Professionals

Food Innovation Australia Limited (FIAL) is an initiative to help the Australian food and beverage industry to invest, innovate and grow in local and overseas markets. Launched just over 12 months ago, with funding from the Australian federal government, its role is to accelerate growth through innovation in the sector by facilitating collaboration between organisations and businesses across the whole value chain.

In its first year, the group has already achieved significant success – driving connections between agribusinesses, food manufacturers, associations, research organisations, educational institutions and government support programs.

“Our role is to accelerate that success,” said Dr Mirjana Prica, managing director of FIAL. “We provide access to information, tools and connections to encourage further investment in value-added products.

“Australia is well-positioned to meet the growing Asian demand for premium Western-style products that are healthy and safe. Our close proximity, diversity of agricultural outputs and natural resources, advanced technologies, strong scientific capability and extensive manufacturing footprint provide a solid platform to take advantage of the opportunities,” said Dr Prica.

Building connections with Asian markets An important aspect of FIAL’s role is to connect Australian food and beverage businesses to market intelligence and opportunities in Asian markets. FIAL works in partnership with leading organisations to develop relevant programs such as the Food Asia Pacific eJournal, inbound trade missions to Asia and an exciting new eCatalogue for Asian supermarket buyers.

“The Food Asia Pacific eJournal, developed in partnership with AIFST helps Australian businesses keep in touch with this ever-expanding market. It brings food science and technical information to the reader in a simple easy-to-read format,” explained Dr Prica.

In June this year, FIAL facilitated a national program hosting senior buyers and merchandise directors from leading Asian and Middle East supermarket retailers. In collaboration with Austrade and Australia’s state government agencies, the program offered Australian companies the opportunity to present their products to potential export trade partners face-to-face and on home soil.

The mission also provided the buyers from Singapore, Hong Kong, Korea and the Middle East the opportunity to see a wide range of products from across Australia and meet potential supply partners.“Of the 400 plus Australian suppliers that applied to take part in the mission, 128 received an invitation to meet, with around 20 per cent receiving multiple invitations. Of the 128 companies, small businesses were most liked for the uniqueness of their products,

demonstrating that buyer interest is centred on the product itself rather than on the size of the business,” said Dr Prica.

“There was a strong interest in ready-made meals, biscuits, confectionery, dairy, organic and health food,” All in all, the results affirm the greatest interest in Australian food and beverage products from these markets.”

FIAL will hold a second inbound trade mission in early October 2014, hosting senior buyers from Indonesia, Malaysia, Thailand, China, Philippines, Japan and United Arab Emirates.

In early September, FIAL will also launch the FIAL eCatalogue for Asian supermarket buyers, a searchable online directory of food and beverage exporters throughout Australia. More than a directory, this is a ‘live’ tool which provides feedback from potential buyers to suppliers on their unique selling proposition, range and website.

The export-focused eCatalogue is an online tool that complements face-to-face business contact.

Supporting transformational change In addition to supporting market access through information and connections, FIAL is working to develop training modules for companies at different stages of export development, from business planning, sales support and contact making in-market, through to in-market promotional support. The group is also developing a national industry resource which provides links and guides to the extensive network of support that exists at a state and national level through government agencies, universities, industry network agencies and research institutes. These programs demonstrate FIAL’s important and valuable role in supporting transformational change in the industry.

“We’re government funded but industry led,” said Dr Prica. “We are committed to supporting the growth of the Australian industry through a diverse range of initiatives focused on providing information, tools and connection.”

To find out how FIAL can help your business, contact us atinfo@fial.com.au

Transforming our food industryFIAL’s programs facilitate transformational change in Australia’s food and beverage industry and enhance opportunities in the Asian markets

By Annemarie Mulder, General Manager Stakeholder Relationships, FIAL

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Dr Mirjana Prica, Managing Director of FIAL

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New Zealand builds on reputationInnovation and nutrition feature as the key themes for the New Zealand Institute of Food Science & Technology 2014 convention

By Anne Scott, publisher of Food New Zealand, NZIFST

Mid-winter is a busy time for The New Zealand Institute of Food Science and Technology (NZIFST) – our annual conference and awards give energy and focus to activities in the colder months.

Our three-day annual conference this year was held in Christchurch, 1-3 July, and the city turned on its best winter weather for most of the week – cold and clear, with frosty mornings.

Many delegates had to scrape the ice off their cars in order to see the way out to the venue at the Air Force Museum in Wigram.

The Institute was pleased to host the Institute of Food Technologists’ (IFT) (USA) president, Janet Collins, and Australian Institute of Food Science and Technology (AIFST) president Anne Astin.

InvestmentThe theme of the conference was ‘Challenges into Opportunities’, chosen in light of the city’s tragic earthquakes and the slow rebuilding of the city, with the realisation that an opportunity exists to create something new and vital out of the ruins.

The New Zealand prime minister’s science advisor, Professor David Gluckman, totally engaged the delegates in the open plenary, speaking of his vision for the food industry in this country.

As a nation, our industry investment in research and development is among the lowest in the developing countries, we are highly skilled and competent in producing food and exporting commodities, but our land is approaching the limits of volume productivity and we need to find ways to significantly add value to the bounty of this country.

The government is investing heavily in R&D to support this. New Zealand food companies need to start thinking about developing high-value products purely for export, rather than the general mind-set where start-ups look to build a brand in their own country and then look overseas for markets.

Food by designInnovative thinking finds opportunities and the Day 2 Plenary, titled ‘Food by Design’, brought together experts in facets of creative thinking and process: how a non-designer can become a designer; how to create a culture of innovation throughout a company (starting from the top), and a case study of the creative use of social media to build a brand (without blowing your budget).

Following sessions carried this theme through: case studies on innovative development and marketing in New Zealand, latest reports on New Zealand’s food resources, a report from Anuga – what did it teach us? Product development in practice and capturing the value were further session topics, giving delegates inspiration and the tools to find the opportunities.

Nutrition for an ageing population was a recurring theme during the convention.

The University of Auckland’s David Cameron-Smith gave two presentations, firstly looking directly at that topic, and then discussing the New Zealand government’s High-Value Nutrition Challenge which aims to build value into the country’s commodity exports by identifying potential high-value products and supporting their development into commercial markets.

Awards acknowledgmentThe Institute’s most prestigious award, the J C Andrews Award, is presented annually in memory of Massey University’s first Chancellor, Dr John Clark Andrews, who proposed that a food technology degree course be established at Massey University.

The award recognises Institute members who have made a substantial contribution to science and technology in the food industry.

This year the award went to Professor Richard Archer, who has a long history of strong leadership in the food industry of New Zealand.

A graduate of Massey University, Archer started his career as a lecturer at Massey, before entering the dairy industry, working firstly for the Lactose Company followed by the New Zealand Dairy Research Institute. This was followed by a position as the development manager at Fonterra Tech Ltd before returning to Massey in 2003 to take a role as professor, initially leading the Institute of Technology and Engineering followed by heading the Institute of Food, Nutrition and Human Health.

Anne Astin (AIFST president), David Everett (NZIFST president) and Janet Collins (IFT president) at the NZIFST 2014 convention

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He manages to span the commercial realities of the food industry of New Zealand with the academic rigour required in a university environment. During his time at Massey University he has transformed the Institute of Food Nutrition and Human Health.

Key achievements have been the building of a state-of-the-art pilot plant, the establishment of a microbrewery and leading the move to teach the Massey University B. Food Tech (Hons) degree in Singapore.

He holds the prestigious Logan Campbell chair in Food Technology at Massey University, is on the board of the Food Innovation Network of New Zealand and is a principle investigator with the Riddet Institute.

Richard is passionate about the food industry in New Zealand and is never short of novel ideas. His JCA address at the conference will be published in the August/September issue of Food New Zealand, the journal of NZIFST.

The New Zealand prime minister’s science advisor, Professor David Gluckman (left)

The 2014 J C Andrews award went to Professor Richard Archer, who has a long history of strong leadership in the food industry of New Zealand(right)

dairy innovationA U S T R A L I A

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The New Zealand Institute of Food Science and Technology

Nepal bolsters food securityMalnutrition is still a major concern across most of Nepal – just one of many domestic issues the NFSTA is trying to tackle

By Krishna Rai and Ms Jiwan P. Lama – Nepal Food Scientists and Technologists Association

Food and nutrition security statusNepal is still vulnerable to food insecurity. Among 75 districts, 43 are reported to have the situation of food insecurity falling into permanent and seasonal types. Twenty six different districts of mid-western and far-western have reported severe food deficit. The national level Nepal Living Standard Survey (NLSS) III 2009 showed that 25 per cent of the people are living below poverty line and their daily per capita consumption of energy is less than 2,220 Kcal. Percentage of population getting less than minimum calorie requirement is still 38 per cent (NLSS 2011).

Similarly, the National Demographic and Health Survey (NDHS 2011) carried out by Ministry of Health and Population (MOHP) shows the alarming rate of protein energy malnutrition (PEM) that is indicated by wasting, stunting and malnutrition as 41, 11 and 29 per cent respectively among children under five and low body mass index (BMI<18.5 Kg/square metre) among adult population especially women showing its percentage as 18 per cent. District wise assessment reveals that the people of 15 districts are most affected by under-nutrition and malnutrition. NDHS 2011 further reports anaemia as a very crucial problem showing the percentage of children under five and women as 46 and 35 per cent respectively. In addition, Nepal is still facing the malnutrition problem caused by vitamin A deficiency and iodine deficiency disorder (IDD) significantly.

Among other indicators, per cent of low birth weight babies, having less than 2.5 Kg, was reported as 12 per cent (among 36 per cent birth reported). Similarly, infant and under-five mortality rate in the past five years were 46 and 54 deaths per 1000 live births, while crude death rate (CDR) for Nepal is about eight.

The food security problem in general is attributed to several reasons. Insufficient production of staple foods in the food deficit region, ignorance in proper cooking and processing know-how, taboos, natural disasters and spread of food-borne diseases, high post-harvest losses, poverty and a high rate of unemployment are some of the important reasons.

Food processing sectorIndustry sector plays a crucial role in overall economic development of the country. A large number of food and beverage industries producing different manufacturing value added products have been established in Nepal. Major food industries are cereals, grains, oil, milk, fruits, vegetables, meat, poultry, tea, coffee, spice, sugar, soft drink, beer and distilled liquor. The major exports of processed food products are beer, instant noodle, tea, coffee, honey, ginger and large cardamom.

There are still many challenges in policy level, infrastructure build-up, labour conflicts, trade and technology in agro food industries.

The major exportable agro products of Nepal are vegetable ghee, tea, coffee, large cardamom, lentil, honey, ginger, noodles and beer, though Nepal imports various foods and beverages, confectionery, milk and milk products, spices, meat and meat products as well as seafoods from mainly India and other developing countries too.

Nepal became 147th member of the World Trade Organization in 2004. Recognising the effective role of trade in transforming a traditional agrarian economy into a modern economy, Nepal adopted its 2009 Trade Policy. It is being implemented through Nepal’s Trade Integration Strategy (NTIS) 2010, which aims to strengthen Nepal’s capacity to benefit from trade-related technical assistance and aid for trade, and promote 19 priority export potential activities: cardamom, ginger, honey, lentils, tea, noodles, medicinal herbs/essential oils, sugar, coffee and dairy products.

Tea from Nepal is exported mainly to India, Pakistan, Australia, Germany, France, Poland, the Netherlands, Japan, Belgium and the United States of America. Nepali coffee, as green coffee (pulped and sun-dried) has been exported to different parts of the world, mostly to Japan, USA, Korea and European countries for many years. Of the total production 65 per cent is exported and the rest consumed in the domestic market. There are lacking in fulfilling the implications of Technical Barriers to Trade and Sanitary and Phytosanitary measures for export trade of food items. However, Department of Food Technology and Quality Control (DFTQC) has enforced export and import certification directive 2006 in the country.

Food Control System and safety issuesIn Nepal, the Food Control System is executed in accordance with Food Act 1967 by DFTQC. Established in 1961 with the main objectives to maintain the purity in production, marking, import and export certification and SPS enquiry point for foods. DFTQC also implements the GHP and GMP in hotel restaurants as well as food industries.

Food adulteration and contamination are common practice around the globe, Nepal included. Some common adulteration malpractice in Nepal are calcium carbide in fruit ripening, caustic soda/sodium bicarbonate as neutraliser in fluid milk, non-edible colour like malachite in fresh green vegetables, metanil yellow and rhodamine in sweets and Sudan red in chili powder. There’s also the presence of aflatoxins in feed and foods and sometimes microbiological hazards like coliform in pasteurised milk and drinking water.

The history of research and devlopment in food technology can be tracked down to 1980s with the beginning of B. Tech level education of food technology for the award of which degree research dissertation was made compulsory. Around the same time, research was ensued in some university and governmental

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agencies too. Now, the main organizations carrying out research in food technology are colleges and the departments of Tribhuvan University, Kathmandu University and Purwanchal University (all of which have food technology, food biotechnology, food microbiology and food chemistry academic programs and courses), the Research Centre for Applied Science and Technology (RECAST), the Department of Food Technology and Quality Control (DFTQC) and the Food Research Division of Nepal Agricultural Research Center (NARC).

Indeed, very few of the food sectors in Nepal have a commercial R&D capacity. Most of research is completed through academic means and for academic awards. Subsequently, the level of research is not high.

The main constraints for research are three-fold; absence of funding, unsuitable institutional research facilities and the lack of drive for research from the industry itself. There are a few funding agencies such as the University Grants Commission (UCG), National Agriculture Research and Development Fund (NARDEF) and Nepal Academy of Science and Technology (NAST).

In addition to these, there are various national and international non-governmental agencies such as Project for Agriculture Commercialization and Trade (PACT), the International Centre for Integrated Mountain Development (ICIMOD), the World Health Organization (WHO) and the Nepal Trade Integration Strategy (NTIS) that also have a budget for research funding.The Nepal Food Scientists and Technologists Association (NEFOSTA) publishes the Journal of Food Science and Technology Nepal and

also hold national a biennial conference, both of which act as a platform for disseminating research findings.

The major areas of research done in Nepal are as follows: • Development of simple and low-cost technology to minimse

postharvest loss of agri-produce• Upgrading of underutilised minor crops, edible forest

products and increase food production• New product development and value addition• Food safety and quality• Study of traditional foods• Functional foods.

Food science and technology has the major role in the entire food chain to maintain the product safety and quality. However, a proper policy, strategies and programs are required from government level. Physical and institutional infrastructure buildup and capacity building are most crucial to Nepal for accelerating its economic development through agriculture sector. Transformation of the current traditional agricultural practice into commercial viability, requires of food safety standards – GAP, GMP, GHP, Code of Practice, HACCP, ISO 22000 could be helpful to improve the situation regarding food safety in Nepal. Overall, food safety and standard authority, and Food Council as an autonomous body are very important to maintain food safety status in this country.

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Mining boom to dining boom?Australia is often touted as the future food bowl of Asia, but is it in a position to meet the growing demand?

The theme of the recent 2014 Australian Institute of Food Science and Technology convention was, ‘Food – The Final Frontier: Challenges and opportunities for the 21st century’. This set the scene for a fantastic three days of informative and inspiring presentations and workshops, along with an entertaining social program in Melbourne in June.

The program included over 100 sessions for delegates to choose from covering topics as diverse as processing efficiency and effectiveness; diet, health and performance; food reformulation for the 21st-century consumer; traceability; allergen risk management and development; food chemistry and safety; supply chain economics; cereal science; and sustainability.

One of the major highlights was a session on the feasibility of Australia’s transition from mining boom to dining boom.

A fantastic opportunity to hear the views of industry leaders, the panel comprised of Michele Allan, chair, Meat & Livestock Australia; Maurice Moloney, group executive – Agribusiness, CSIRO; Rob McConnel, national industry leader – Agribusiness; Deloitte; Peter Schutz, chairman, Food Innovation Australia Limited; Callum Elder, executive director quality and innovation, Simplot Australia: and dairy farmer Shirley Harlock. It was moderated by Emma Alberici, presenter of ABC1’s Lateline.

Premium productsThe session started with a fascinating presentation from Rob McConnel, who challenged the notion that Australia would want to be the food bowl to Asia. His suggestion is that Australia needs to aim to be a delicatessen with premium pricing, and look to Asian markets that will reward that.

This was reinforced as the discussion opened up to the panel, with Food Innovation Australia Limited’s Peter Schutz saying that Australia can feasibly produce about one per cent of Asia’s requirements and as a result we need to identify the particular areas where we can specialise and become a niche, value-added player. He commented on exporting to China, saying the notion that any one company could supply product to all of China is unrealistic. We need to focus on individual cities.

The panel discussed critical factors to Australia being in a position to meet some of the Asian demand.

Dairy farmer Shirley Harlock noted the importance of supporting the farm sector by reducing regulatory burden as well as giving the farming community the tools to help them manage risk.

Michele Allan noted that there are many impediments to Australia being able to be in a position to meet Asian demand and these need to be addressed. This includes establishing a position on foreign investment to enable us to develop infrastructure,

addressing the issue of on-farm returns and securing transparency of regulations in Asian markets, particularly China.

Simplot’s Callum Elder commented that lack of scale is our biggest issue and offered the example of New Zealand – a small population working together and to be a global powerhouse in dairy.

Elder believes Australia needs infrastructure, education and deregulation. Currently universities are not meeting the national need for agronomy, food processing and engineering, and food science and technology courses. And regulatory burden in Australia means that it costs more to get food from the dock to a warehouse than it does to import it from Spain to Australia.

Food safetyMaurice Moloney commented that our advantage is food safety, reliability of supply, quality and innovation. For instance, the application of science and technology means we can substantially increase primary production through new technologies that deliver levels in productivity per hectare for both crops and livestock. But, as the panel agreed, achieving this will need an act of will and investment.

In closing, Peter Schutz reinforced that, as an industry, the future is in our hands. That through collaboration and skill, the industry can get in there and solve the issues we have.

The Mining Boom to Dining Boom? Roundtable was just one of the highlights of the many interesting and stimulating presentations delegates enjoyed over the three days.

The presentation of awards is a very important part of the annual convention. Bonny Rawson and Isabelle Sam-Soon from Curtin University won the 2014 Student Product Development competition for their Laceto’s Lemon Myrtle ice cream.

The 2014 Malcolm Bird Award was presented to Adelaide University’s Laura Blake, the Bruce Chandler Book Prize was awarded to dietitian Catherine Saxelby and the AIFST President’s award was presented to Jenny Robertson and Connie Restuccia.

The 2014 AIFST Food Industry Innovation Award was presented to Lupin Foods and the winner of the Keith Farrer Award of Merit Citation and Address was Tom Ross, University of Tasmania.

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Singapore brings home the silverwareThe innovatiove concept of producing wine from tropical fruits furnishes a Singapore professor with a Young Scientist award.

By Mrs Ser-Low Wai Ming - President of the Singapore Institute of Food Science and Technology (SIFST)

SIngapore Institute of Food Science and Technology is pleased to report that Dr Christine Pin Rou Lee, the nominee from Singapore, is selected as one of the eight scientists to be the recipients of Young Scientist Awards 2014 (http://iufost.org/iufost-announces-eight-outstanding-young-scientist-award-winners).

Dr Lee is credited for her PhD research work on tropical wines under the guidance of Professor Shao Quan Liu at the Food Science and Technology Programme at the National University of Singapore. According to Prof Liu, “Dr Lee’s Ph.D research pioneered the biotransformation of tropical fruits into wine in which she successfully applied different fermentation strategies such as the use of Saccharomyces, non-Saccharomyces, mixed cultures and addition of flavor precursors.”

TIME featureDr Lee creatively fermented durian wine with dramatic reduction of potentially harmful sulfides in durian to trace levels. This breakthrough paved the way for developing an alcoholic beverage from this high-profile tropical fruit. Her work attracted great attention – not only from international mass media including TIME magazine, Reuters-TV, and Channel News Asia but also from the food industry. In fact, Dr Lee is currently R&D manager of a food company in Singapore focusing on commercialisation of her durian wine. Dr Lee was a prolific writer during her PhD study as she published 16 peer-reviewed scholarly articles in the food science and technology field.

In the nomination letter, Koh Boon Liang, the president of SIFST commented “Dr Lee’s approach is highly innovative in using different fermentation strategies instead of simply adopting traditional wine fermentation methods. Her work will be highly beneficial for developing alcoholic beverages from tropical fruits and resonates well with the society.” SIFST has been highly successful in winning the prestigious IUFoST Young Scientists Award. The past awardees from Singapore include:

• Dr Velmurugan Thavasi, 2008 IUFoST Young Scientist awardee. His PhD work (Modelling of reaction between antioxidants and free radicals), was mentored by Dr Leong Lai Peng Leong and Professor Ryan P. A. Bettens.

• Dr Shengbao Feng, 2010 awardee. His PhD work (The effects of fungal stress on the selected plant seeds and its applications for novel food development) was mentored by Professor Dejian Huang.

• Dr Yeting Liu, 2012 IUFoST awardee. His PhD work (Structural relaxation of binary food systems) was mentored by Professor Weibiao Zhou, Fellow of the Autralian Institute of Food Science and Technology.

All four awardees earned their PhD degree from Food Science and Technology Programme, National University of Singapore (NUS). Professor Weibiao Zhou, director of the NUS Food Science and Technology Programme, is delighted by the excellent achievements of the PhD graduates. NUS has secured the prestigious awards four times in a row, which places its graduate education in food science and technology among the best in the world. We shall continue providing a rigorous PhD training program that nurtures future leaders in the food industry.

Singapore Institute of Food Science & Technology

Fransisca Tanjasuri, Professor Liu Shao Quan, Dr. Christine Pin Rou Lee with the papaya and durian wine. (Image courtesy of National University of Singapore)

Christine Pin Rou Lee attending IUFoST2014 in Montreal (Image courtesy of Professor Weibiao Zhou)

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Pecans grown today are virtually unchanged from the celebrated manna of pre-historic times. Touted as a ‘Paleo’ food it’s no surprise that in their natural state, they are a nutritious and delicious inclusion in a modern diet. In Australia the ‘Nuts For Life’ education initiative has prompted a significant change in consumer perception on the health benefits of eating tree nuts. Pecans are especially appealing to consumers and food manufacturers alike due to their nutritional properties and delicate, unique taste. Pecans contain the highest antioxidant levels of any nut. They are rich in protein, energy and fibre. A 50g serving contains 55mg of magnesium, 310mg of Omega-3, and nearly 10 per cent of the RDI for Zinc. Last August, Green & Gold Nuts sponsored a Pecan Masterclass in Bangkok. A multi-national team from Australia, South Africa and Singapore engaged and educated leading South-east Asian market participants with a greater understanding of this nutritious little nut and the plethora of applications suited to its texture and taste. Until this point, the South-east Asian market has had relatively limited exposure to pecans and their benefits, unlike the US, North

Asia and Australia where consumer markets are well developed. It was noted during the forum that consumers in this market have had limited exposure to baked goods using high-quality fresh pecan kernel. With the largest Pecan orchard in the Southern Hemisphere located so close in Australia, there is an unmistakable market opportunity and confidence that the future of this kernel is very promising. Pecans are a rare yet highly sought-after nut by many of the world’s leading brand marketers in the confectionery, baking, ice-cream and snack food sectors. Equipped with a fresh understanding, pecan lovers are bracing for the emergence of healthy pecan products in this rapidly evolving marketplace.

The Asia Pacific Food and Fibre Summit Securing Supply Chains for the Asian Century

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Pecan focusAugust masterclass in Bangkok, Thailand aimed at creating a better understanding of the nutritional benefits of this often overlooked nut

By Michelle Herbert

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FIAL is proud to bring you Food Asia Pacifi c, in partnership with the Australian Insti tute of Food Science and Technology,

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