A transformative three-day workshop aimed at enhancing the technical expertise of Bhutan’s food-based entrepreneurs and institutions is currently underway in Paro. Organized by the Department of Agricultural Marketing and Cooperatives (DAMC) in partnership with the Food and Agriculture Organization (FAO) Bhutan, the event brings in expertise from Thailand’s Mahidol University to drive innovation and skill development in food product value addition.
Running from December 25 to December 27, the workshop is part of the FAO’s flagship One Country One Priority Product (OCOP) initiative. It focuses on strengthening Bhutan’s food systems by promoting the development of innovative, value-added products, particularly quinoa and other Specialized Agricultural Products (SAPs). This effort aligns with Bhutan’s broader goals of nutritional security and economic sustainability.
The workshop, titled “Building Capacity of Food-Based Entrepreneurs and Key Institutions in Value Addition and Food Product Development for the Promotion of the One Country One Priority Product (OCOP) Initiative,” has attracted participants from government agencies, state-owned enterprises, and private businesses. It emphasizes blending traditional Bhutanese food practices with modern techniques to create products that preserve the nation’s culinary heritage while meeting global market standards.
Hands-On Training by International Experts
Experts from Mahidol University, including food policy and certification specialist Dr. Warangkana Srichamnong, are conducting hands-on training sessions. These sessions cover critical areas such as recipe development, food formulation, nutrient profiling, product standardization, certification, packaging, and labeling.
Dr. Srichamnong highlighted the importance of integrating tradition with science. “This workshop equips participants to create products that meet local nutritional needs and adhere to international market standards, ensuring sustainable growth and broader market reach,” she said.
Participants are learning practical skills in nutrient profiling, sensory evaluation, and shelf-life studies, with a focus on creating market-ready quinoa-based products. Enhanced packaging, labeling, and certification techniques are being explored to boost the appeal and accessibility of these products for consumers.
Quinoa: Bhutan’s Nutritional Powerhouse
Quinoa has been identified as a priority product under the OCOP initiative due to its versatility and nutritional value. The workshop focuses on combining quinoa with traditional Bhutanese recipes to create innovative, health-conscious products. This initiative is seen as a step forward in addressing food insecurity, improving market competitiveness, and empowering local entrepreneurs.
Tshering Dema, a food entrepreneur from Thimphu, expressed her enthusiasm for the workshop. “Blending quinoa with traditional recipes while maintaining quality and safety opens so many opportunities for me. This training is a game-changer for my business,” she said.
Dechen Wangmo, another participant, shared her excitement about learning new skills. “As a woman entrepreneur, this initiative is empowering. The hands-on sessions on packaging and marketing are especially valuable because these are areas where I struggle the most,” she remarked.
Towards a Sustainable Future
The OCOP initiative promotes sustainable practices in the production, processing, storage, and distribution of locally significant agricultural products. By focusing on value addition, the workshop supports Bhutan’s efforts to enhance food security, nutrition, and economic resilience.
As the workshop continues, participants are gaining the tools and knowledge needed to innovate in the food sector. With newfound skills and international guidance, Bhutanese entrepreneurs and institutions are poised to elevate their contributions to the local and global markets, ensuring a brighter, more sustainable future for the nation’s food industry.
