ASEAN is seeking stronger regional cooperation in food science, technology and innovation to improve food security, strengthen small businesses and help the region capture greater value from its agricultural products.
The call was made during the opening of a two-day Joint Workshop and Short-Term Exchange Visit on Food Innovation in Phnom Penh, bringing together government officials, researchers, academics and industry representatives from ASEAN member states to exchange expertise and explore practical solutions for the food sector.
Addressing the opening ceremony via a recorded video message, ASEAN Deputy Secretary-General for the ASEAN Economic Community Satvinder Singh said food innovation was essential to helping regional businesses move beyond exporting raw agricultural commodities towards producing higher-value processed products.
“Food innovation is how we capture that value at home,” he said in remarks delivered virtually.
He noted that close to 17% of food available in Southeast Asia was lost or wasted, highlighting the need for improved drying, storage, processing, packaging and testing technologies to reduce losses and increase value for farmers and food businesses.
Singh also highlighted the challenges facing micro, small and medium-sized enterprises (MSMEs), which account for more than 97% of businesses across ASEAN but contribute only around 18% of exports.
He called for stronger links between research institutions and industry, improved access to technology and testing facilities, and greater regional collaboration to help smaller businesses compete in regional and international markets.
Under-Secretary of State at the Ministry of Industry, Science, Technology & Innovation (MISTI) and National COSTI Chairperson Hul Seingheng said the food industry was a key pillar of ASEAN’s economic development, contributing to employment, food security, trade and exports.
He said ASEAN’s food enterprises, particularly SMEs, continued to face difficulties accessing advanced technologies, commercialising research outcomes and meeting increasingly demanding food safety and quality standards.
“We must therefore strengthen the connection between research institutions, universities, government agencies and the private sector to ensure that scientific knowledge and technological developments can be translated into practical solutions and commercially viable products,” he said.
Seingheng added that Cambodia’s National Research Agenda 2025, guided by the Cambodia Science, Technology and Innovation Roadmap 2030, aims to ensure that 70% of the country’s food consumption is produced locally.
“Do not return home with knowledge alone. Return with new ideas, new partnerships, practical recommendations and a commitment to take action,” he said.
Representing the Chair of the ASEAN Sub-Committee on Biotechnology and Food Science, Ahmad Muzzammil Bin Mohd Faridza said the programme would help connect scientific advances with the practical needs of food industries and identify opportunities for technology adoption and commercialisation.
The programme, held on November 10 and 11 under the ASEAN Committee on Science, Technology and Innovation, includes regional presentations, panel discussions and case studies on food innovation, biotechnology and research-industry collaboration.
Participants will also visit Cambodia Beverage Company and the National Institute of Science, Technology & Innovation to observe food processing, quality assurance, food safety and research facilities.
