Thai food exports resilient amid Covid-19 crisis, Canadian market has high potential

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Thai food exports resilient amid Covid-19 crisis, Canadian market has high potential

By The Nation

 

File photo

 

Thai food exports are picking up as many countries are accelerating imports amid quarantine conditions, the Department of International Trade Promotion said.

 

Somdet Susomboon, director-general of the department, however added that overall Thai exports have not expanded much due to the Covid-19 impact which caused a global economic slowdown and affected trading partners.

 

Thai food exports have grown more than 20 per cent. Fresh, chilled, frozen chicken, canned and processed seafood, including ready-to-eat food, and foods that contain herbs are in high demand.

 

Canadian consumers are showing interest in immunity-boosting foods, and foods that give digestion a boost, offering opportunities for foods made from Thai herbs, fermented foods using local wisdom, such as fish sauce and fermented fish to expand the market more, he said.

 

This is consistent with a report from the Office of Foreign Trade Promotion in Toronto, Canada, which states that Canadian consumers are currently more attentive to healthcare, are turning to eat healthy foods, exercise, and give importance to nutritional benefits, such as eating foods that help prevent and strengthen the immune system. The office advised food manufacturers to pay more attention to products that help enhance immunity, label the products as immunity supplement or as helping strengthen immunity.

 

Meanwhile, a Canadian study found that supplements and functional food products will grow by 30 per cent per year from now. Canadian consumers now believe fermented foods help the digestive system, especially yoghurt, kimchi, miso, etc., including foods that contain herbs that have attributes to strengthen immunity are seeing increased sales.

 

"It is an opportunity for Thai herbs, tropical fruits and vegetables such as andrographis paniculata, triphala, Indian gooseberry, belleric myrobalan, and Thai samos, which are herb groups that help boost immunity and antioxidants, and can be used to produce functional foods including rice berry which is rich in minerals and various nutrients,” said the director.

 

The popularity of fermented products offers an opportunity for Thai fish sauce and fermented fish makers, but manufacturers and exporters should research in-depth about the nutritional benefits that are more than basic nutrients.

 

Source: https://www.nationthailand.com/business/30391956

 

-- © Copyright The Nation Thailand 2020-07-27

 

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[blazes]

Canadian consumers, especially the young, tend to be sheep-like and woefully woke in their food choices. 

It remains to be seen whether they will survive the raw fish delicacy for which Issan is justly famous.  The father of one of my Thai girlfriends died of liver cancer after eating that sh!te for years.

[Iron Tongue]

Suuuuuuure!

The most popular restaurant chain in Canada is Tim Hortons, and their national dish is poutine.

 

Fermented fish sauce is going to fit in nicely with a Canuk's palate!

 

 

[charmonman]

We Canadians are really interested in fermented products, mostly beverages.

 

Fermented fish, not so much.

[Redline]

Looks like they got a new globe that has more countries than just Thailand on it