National Food Institute, the Ministry of Industry Organized Gala Dinner “Authentic Thai Food for the World” to Upgrade “Rod Thai Tae” Food Standard Worldwide - PostupnewsEN

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วันพฤหัสบดีที่ 25 สิงหาคม พ.ศ. 2559

National Food Institute, the Ministry of Industry Organized Gala Dinner “Authentic Thai Food for the World” to Upgrade “Rod Thai Tae” Food Standard Worldwide

     Plaza Athénée Bangkok Hotel, Bangkok /// National Food Institute, the Ministry of Industry organized the Gala Dinner “Authentic Thai Food for the World” to promote Thai food standard and the identity of Thai flavor to the industry sectors, and to advertise the Food hallmark, “Rod Thai Tae” at Grand Hall, Plaza Athénée Bangkok Hotel on 24th August 2016. In this occasion, Mrs. Atchaka Sibunruang, Minister of Industry was entrusted from General Prayut Chan-o-cha to be the Guest of Honor, together with the welcoming from Mr.Yongvut Saowapruk, President of National Food Institute and the executives from the Ministry. There were over 400 honored guests joining this event including diplomatic corps from several countries, the cabinet, official executives, and distinguished guests from both public and private sectors such as renowned persons in food circles, hotels, airlines and journalists.
    The “Authentic Thai Food for the World” project aims to upraise both food manufacture and service of food industry to share the same standard; on the other hand, to maintain Thai food identity, which is needed in both local and global markets. The project used scientific process to analyze smell and taste of the food with electronics instruments by food experts. The entrepreneurs who join the project and their food was authorized will be given the food hallmark, Rod Thai Tae.
    Mrs. Atchaka Sibunruang, Minister of Industry stated in the opening event “Authentic Thai Food for the World” organized by National Food Institute, Ministry of Industry that food industry play significant roles towards Thailand economy with the production value of 1.64 billion baht. The industry has been developing itself from processed products for exports to the use of modern manufacture. The industry has strengthened itself and becomes the manufacturer for global market. Currently, Thailand is a net food exporter ranked in the fifth of the world. There are 110,000 entrepreneurs. Moreover, the cost structure of the food industry includes materials within the country almost 60 percent of the overall cost of manufacture.
Thai food maintains its identity and flavor, is well accepted by the consumers as healthy food. Nowadays, there are over 14,000 Thai restaurants located around the world. The popularity of Thai food among foreigners has been changed continuously. These days, many gourmets who understand the taste of Thai food start requesting for Thai authentic food. Although it is not difficult to teach how to cook Thai food, maintaining its tastes every day is different. Because Thai food has numerous tastes, it may affect the control of the tastes. Therefore, we should find the alternative ways to maintain the identity of Thai food.
    “The “Authentic Thai Food for the World” project was originated from the Prime Minister wishing to have authentic taste of Thai food and to promote Thai food in both food service business and manufacture industry sectors to the international arena. Both food service business and food manufacture industry are able to work collaboratively to create strong connections and enhance business opportunities. Supported by the international principles such as standard certification and scientific methods, Thai flavors will develop its credibility and assure its identity. To promote the real tastes of Thai food, scientific data and senses of Thai flavor are used to set standard in a range of acceptable values. Because consumers in different countries may have different preferences of flavors, it can be adapted accordingly if it is in the range of standard.
Mrs. Atchaka also stated that in order to further develop Thai food industry, it requires the integrations to increase values from starter to export. The Ministry of Industry plays a major role on improving the manufacturers’ capabilities to have a competitive potential in the international arena. The Ministry also raise the standard of products, packages, manufacturing processes and food industrial product standards. Additionally, it requires the cooperation between public and private sectors in several ways such as the development of labour skills to feed to industrial sector and be ready for Industry 4.0, the technology and innovation development, the support and preservation of Thai food wisdoms, the connectivity between tourism and service industry and branding Thai food products for the international arena.
Mr. Yongvut Saowapruk, President of National Food Institute stated that maintaining and disseminating the identity of Thai food without distortion, developing Thai food standard recipes and applying innovation knowledge to be accepted without suspicion would certainly support Thai food manufacturing. Both food service business and food manufacture industry are able to apply this concept equally. For food manufacture industry, we encourage the food manufacturers produce food products by preserving Thai authentic tastes according to the standard by developing production processes, controlling the quality of materials, developing instant sauces and instant seasonings that maintain senses of Thai flavors. No matter where the food is cooked, the tastes remain the same. The institute aims to develop at least 500 entrepreneurs a year. For food service business, we encourage Thai restaurant worldwide to choose precise materials according to Thai authentic recipes and maintain Thai flavor standard. The entrepreneurs who join and pass the standard will receive the food hallmark “Rod Thai Tae” from the institute to guarantee that their products are recognized locally and internationally in the same standard.
The “Authentic Thai Food for the World” project is cooperation among several departments in the Ministry of Industry comprising Office of the Permanent Secretary, Department of Industrial Promotion and Thai Industrial Standards Institute. It aims to promote the manufacturing sector of Thailand food industry from the upstream to downstream such as planning to qualify materials for quality and safety, adding Thai food product values with technology and innovation, setting manufacture standard to meet international requirement by analyzing and testing the flavors as well as packaging and related staff. Moreover, the Ministry of Industry certifies several standards and promote channel of international distribution.
Besides, the Ministry of Industry is in the process of making agreements of understanding between various ministries such as the Ministry of Science and Technology, the Ministry of Culture, the Ministry of Labour, the Ministry of Foreign Affairs, the Ministry of Tourism and Sports, The Ministry of Commerce, the Ministry of Public Health and King Mongkut’s University of Technology Thonburi planning to cover all cooperation of Thai food standardization and Thai flavor identity to industrial sector.
“In the Gala Dinner tonight, there are 13 Thai model menus. There are 11 main dishes including Somtum Thai (spicy papaya salad), Pad Thai (Thai fried Noodles), Kra Pao Moo (Stir-fried Pork and Thai Basil), Tom Yum Kung (Spicy Prawn Soup), Creamy Tom Yum Kung (Spicy Prawn Soup in coconut milk), Chicken Massman Curry, Chicken Satay, Larb Moo (Spicy Minced Jinhua Pork Salad), Tom Kah Kai (Chicken and Galangal in Coconut Milk Soup), Panang Nuea (Beef in ground peanut-coconut cream curry) and Kang Keaw Wan Kai (Green Curry Chicken in Coconut Milk). There are two desserts including Rubies and coconut flesh in coconut milk and Sticky rice in coconut milk, Namdokmai mangos. These menus were tasted and smelt by National Food Institute, in cooperation with experts and scholars in cooking and tasting Thai food. After that all menus were scientifically tested using Electronic nose and Electronic tongue in order to measure and calculate smell values and flavor values such as spiciness, saltiness, sweetness, sourness and deliciousness. Then the data were analyzed and complied as a database so as to develop standard, protocols and conditions for standard authorization process to certify export Thai products as well as Thai menus in Thai restaurants around the world.”

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