More promotion needed for traditional products

MORE promotion of traditional products such as local delicacies is needed to make its way to the mainstream market and even exported to other countries, said the Tutong acting district officer.

Hj Muhammad Suffian Hj Bungsu said that Brunei should not stop its efforts to improve its local products, but continue to provide added value to the traditional products.

During the launch of the Traditional Food Festival at Kampung Tanjong Maya Community Hall in Tutong, he said that it is not impossible to continue producing quality traditional food products, as there will be public demand during official events.

“In connection with this, workshops that teach the process of making traditional cakes, packaging methods and promotional activities should be organised effectively,” he said.

“I hope that locally produced products will stay competitive for a long time as local products are valued by its uniqueness and originality,” he added.

The acting district officer said that the workshops will not only help prioritise the importance of improving the quality of traditional delicacies, but also sustain local products that can span generations.

He hoped that the establishment of the Women’s Bureau of the Kampung Tanjong Maya Consultative Council would provide advice and useful guidance to women, especially those involved in home-based businesses and small-scale industries to ensure the success of their enterprises.

It was also mentioned that majority of the local products in neighbouring countries were crafted by women.

“We see countries like Thailand, Japan and Malaysia, where majority or even all of the products produced under their ‘One Village, One Product’ programme is performed mostly by women,” he said.

The Traditional Food Festival is an annual activity organised by the Tanjong Maya Consultative Council to preserve local delicacies such as penyaram, ardam, bingka and kelupis.

The Women’s Bureau of the consultative council was selected to take part in the competition of the food festival which requires them to cook 17 different kuih-muih (cakes).

Some 20 women from the Women’s Bureau took part in the competition where they pre-cooked the 17 delicacies and presented them to a panel of judges. They were judged by its taste, colour and presentation.

The participants were required to replicate the traditional recipes, using their own methods. The panel judges consist of Hjh Norsiah Hj Muhammad, Hj Wan Mohdar Mahmud, Hjh Rahimah Hj Bakar, and Hjh Fatimah Hafni.