Chairman of the Food Strategic Planning Committee

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1 Thailand s Food Research Policy Prof. Kraisid id Tontisirin i i Chairman of Policy Board, the TRF Chairman of the Food Strategic Planning Committee of the National Food Committee Presentation at the 2nd Workshop on Food Matrix Microstructure and Gut Health: High-value Products from Plants for Healthy Diets February, 2013 Le Meridien Hotel, Bangkok, Thailand

2 Thailand Population 64.6 millions 12 th largest exporter of agriculture and food products Main food exported products : e.g. Rice Processed Chicken Processed Pineapples Fishery Products 2

3 -- Kitchen of the World -- Thailand Export Value of Food in , million US$ and was 34,330 millions in

4 Thailand National Food Committee Act of 2008 Food Security Food Safety Food Quality Food Education 11 related ministries, 30 national agencies, 30 relevant Acts Defense Finance Foreign Affairs Social Development and Human Security Industry Public Health Commerce Interior Science Education Agriculture The National Security Council The National Economic and Social Development board The Consumer Protection Board The national Health committee

5 The National Food Committee Component Chairman : Pi Prime Minister it (or designated Deputy-Prime Minister) Secretary 7 Resource persons in : : FDA, Public Health Co-secretary : ACFS, Agriculture -Food Security (2) -Food Safety (1) -Food Quality (1) -Law (1) -Economic and Trade (1) -Food Innovation (1) Defense Finance Committee members 11 related ministries, 4 executive administrators Foreign Affairs Social development and human security Industry Public Health Commerce Interior Science Education Agriculture and Commodity The National Security Council The National Economic and Social Development board The Consumer Protection board The national health committee Committee / Sub-Committee 5

6 The Authority of the National Food Committee Setting policy, planning strategies, monitoring and assessing Food Security Food Safety Food Quality Food Education Advices and provisions of guidance to the related ministries / authorities Advices the cabinet in case of food disaster or bioterrorism for action and land uses Meeting at least 2 times a year

7 Thailand Food Strategy Guided plan Risk based analysis Principles Participation/ Partnership Evidence based plan Integration Sustainability Related Food Strategies of: ASEAN Japan England REVIEW Australia Canada EU Etc. SWOT Analysis Food Management Strategic Framework Vision Objectives Theme 1 Food security Theme 2 Food quality and safety Theme 3 Food education Theme 4 Management System Outcomes REVIEW Related Food Strategies of Thai Gov. Agencies: NESDB Min. of Public Health Min. of Agriculture and commodity Min. of Industry Min. of Commerce Etc. Continued Research and Knowledge Based Inputs Food Chain Approach / Global Reach / Local Links to the community and household

8 Continuum from Agriculture to Health Agriculture Food supply Food Service Food Nutrition Health Promotion Protection Treatment Food production Nutrition orientation for healthy diet Food, feed and fuel and bio-products Climate changes Food quality Food safety (Consumer and Trade) Nutrient needs Safe from Hazards Dietary intakes Good health Nutritional wellbeing Nutrition literacy F o o d S e c u r i t y F o o d a n d N u t r i t i o n E d u c a t i o n F o o d C u l t u r e 8

9 Food Chain Approach Safe and Nutritious Food OUTCOMES Good Manufacturing Practices Good Hygienic Practices GOOD PRACTICES Good Agricultural Practices Plant and Animal Agro- Biodiversity i (Genetics) Nutrition For Plant and Animal Plant and Animal Diseases Prevention and Control BASIC ISSUES Land Use Water Management

10 1. Efficient and effective management of food production resources 2. Ensuring high quality, safe and nutritious food produced at household, community, and industrial levels 3. Promotion of R&D and utilization of knowledge along the food chain 4. Strengthening food management systems (food law, food database, etc.) 5. Ensuring food security in both normal and crisis situation at the household, community and national levels 10

11 Definition (Principle of The National Food Committee Act A.D. 2008) Food Education Food education defined d as processes for promoting, developing, researching, and transferring appropriate knowledge, awareness and behaviors into the food supply chain and consumption

12 Research priority in (National Research Forum) 1. Opportunity and linkage with AEC in food production and supply chain 2. Food Security 3. Food quality and safety 4. Food education 5. Food Management

13 1. Opportunity and linkage with AEC in food production/supply chain Food marketing research in AEC Food production and supply, investment t and logistics in Thailand and ASEAN Business model for each major food product Efficient/Effective approaches for food distribution/marketing in AEC

14 1. Opportunity and linkage with AEC in food production/supply chain Policy, measures and regulation for strengthening investment and trade in food sectors Information technology (IT) for improving logistics in food trade

15 2. Food Security

16 Food Security Pi Principle i : Ensuring a sustainable food security and effective management of food production resources by active stakeholders participation Natural & Agricultural Resources Production Supply & Access Land & Water Mgt/Reforming Balancing Food, Feed & Fuel Food Production Zoning Innovation & Technology Capacity Development & Career Enhancing Food Access at Household & Communities Logistics Improvement Establish Crisis Management Systems R & D Along the Food Chain Active Stakeholders Participation

17 2. Food Security Management and technology for increasing food productivity in small farming Early warning and surveillance system for specific food issues for food insecurity in specific areas Adoption of sufficiency economy for strengthening farmer job security

18 2. Food Security Potential food products to meet Geographical Indicators (GI) criteria Mechanizations in food production/supply Strengthening agriculture community, cooperative and Small and Medium Enterprises (SMEs) for growth and sustainability Good Agricultural Practices (GAPs) with environmental agricultural technology

19 2. Food Security Life cycle assessment of food crops / animals and carbon/forest/water footprint and clean technology at farm and industry levels By product management at farm and industry scales Information Technology (IT) and innovative management in improvement of logistics for food value chain

20 3. Food quality and safety

21 Food Quality and Safety Principle i : Ensuring high h quality and safe food to protect t consumer health and to facilitate domestic/international trade Community Food Production Food Standards Quality Safety Nutrition Food Industry Ensuring Quality & Safety of Fresh Food (R&D, GAP) Strengthening Community Food Processing (food loss reduction / value added) Strengthening - Value Added - Enhance Production Practices Establishment of harmonized standards Strengthening of food quality and safety assurance systems Trading & marketing promotion

22 3. Food quality and safety Utilisation of herbs in controlling of diseases in plants, livestock, and fishery Rapid and practical tests for additives and chemicals in food Strengthening of quality assurance and food safety surveillance at national and local levels

23 3. Food quality and safety Risk assessment of foods for consumer protection and trade Functional ingredients and mechanisms of action in herbs, fruit and vegetables Development of herbal drinks for health promotion Strengthening high quality and safe food production

24 4. Food Education

25 Theme 3 : Food Education Principle : R&D and knowledge utilization through engaging stakeholders in sustainable and effective use of food production resources along the food chain and also strengthening desirable consumption behavior for well-being R&D Output Research and Knowledge Development Best Practice Knowledge Integration Knowledge Dissemination Knowledge Utilization &Practice Basic Knowledge Utilization 25

26 Food Quality and Safety Strategy to Implementation Safe and Surveillance Nutritious Food Safety Pl lant and Animal Ag gro- Biodiversity (Genetics) Good Nutrition& Good Health Consumption Supply Service Safe and Nutritious Food Good Manufactu ring Practices Goo od Hygienic Pra actices Good Agricultural Practices Nutrition Fo or Plant and Anim mal Access Quality / knowledge l d Diversity Behavior - Diet pattern/sanitary - Life style /Exercise Domestic/ Restaurant oldiversity Imported Food Catering t i Plant and Animal Diseas ses Preventio n and Control y Mobile Food Service Facility - Primary Product -OTOP School Household Market - Industrial Production M k t Information /Standard and Knowledge based 26 Land Use Wa ater Managem ment

27 4. Food Education Food for different age groups and patients Mechanism and function of specific food components Conservation of local plants and animal foods for biodiversity and food culture Strengthening desirable eating behaviors at household and community level in rural and urban settings

28 5. Food Management

29 Food Management Principle : Effective food management systems along the food chain to deal with current and emerging issues in food Organization Reorganization & Strengthening Legal system Revise and Reform Database & Management System

30 5. Food Management Early warning system and National Single Window (NSW) in food chain Capacity development needed in food and agro-food industry Government and academic supports in regulations and technologies to business sectors for domestic and international food trades

31 Conclusion Food research strategies and supports will stimulate the interests and strengthen food research capability in Thailand International collaborations in food research are encouraged to promote capacity development and mutual learning and other benefits Food research will contribute to high quality and safe food supply for healthy h nutrition, ii healthy h people and facilitation of domestic and international food trade.

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