How many of you agree with the positioning of this product as Sarikei's offering in "Sarawak's Best" campaign? In the old days before refrigeration, excess unsold seafood was salted and sun dried. This was sold as salted seafood. Dried prawns can be pounded in a mortar and used for stirred fried vegetables like kang kong (morning glory) or midin and steamed yam cakes. OK, you may salivate onto your keyboard now.
14 local products recognised as ‘Sarawak Best’
KUCHING: Fourteen local products have been given the Sarawak Best recognition, and this year, certification would be prioritized as the benchmark for quality products from Sarawak.
“We have our own certified local brand – Sarawak Best – which we have not given due priority. The brand signifies quality, new and safe manufacturing practices, and high standard packaging and labeling,” says Assistant Minister of Agriculture (Home Economics and Training) Datin Hajah Fatimah Abdullah.
“It (brand) is used by the Ministry of Agriculture (Home Economics and Training) as a benchmark for quality local entrepreneurs’ products.
“Local entrepreneurs can only use the brand when they fulfill all the stringent requirements,” Fatimah told the media after chairing Agriculture Department 2010 Planner and 2010 Malaysia Plan Meeting here yesterday.
“One of our focuses this year is to develop existing local products to the standard where the ‘Sarawak Best’ certification can be awarded. For example, there are many Kek Lapis makers in Sarawak but only 12 are certified to be of good quality.
“The success of the Kek Lapis makers has triggered a rush in the making of the cake. It has become a problem as not all are good. Many are found to be mouldy when opened.”
Fatimah said that a Federal-funded Entrepreneurs’ Training Centre (Pusat Bimbingan Usahawan), the first in Sarawak, would be set up to train local entrepreneurs to ensure quality products and good manufacturing practices.
“We have visited the site – at the Agriculture Training Centre in Semenggok – and we hope the building can be completed by April and the intake of the first batch of trainees to be called next year,” she added.
On the issue of signature products, of which Kek lapis is associated with Kuching, Belacan (Bintulu), and Tebaloi (Mukah), Fatimah said that more of them would be launched in various districts in the State this year.
“This year, we will launch padi for Sri Aman, dabai for Sibu, Bario salt (Miri), smoked fish (Limbang), dried prawn (Sarikei), Pua Kumbu (Kapit), coconut related products (Samarahan), and Gula Apong (Betong),” she added.