Asia and the Pacific countries strengthen capacities to boost nutritional value of special agricultural products

Bangkok: More than 60 government officials, entrepreneurs, and stakeholders of agrifood systems from 19 Asia and the Pacific countries have completed a dynamic four-day training to maximize the nutritional value of special agricultural products (SAPs) under the FAO’s One Country One Priority Product (OCOP) Initiative. This workshop combined online and on-site sessions to equip participants with expertise in food processing, safety, and quality enhancement.

The workshop on Nutrition – Advancing OCOP Products Value Addition, organized by FAO in partnership with the Institute of Nutrition, Mahidol University (INMU), Thailand, was held on 17-20 March 2025 in Bangkok. Participants from Bhutan, Cambodia, Nepal, and Papua New Guinea engaged in hands-on training, refining SAP-based products tailored for diverse age groups, including infants and the elderly.

Elevating Agricultural Products through Innovation

Chalat Santivarangkna, Director of INMU, underscored the transformative potential of the OCOP initiative, emphasizing the importance of merging traditional food knowledge with modern dietary trends. “Food is not just a substance; it is about culture, community, and connections,” he said during the opening session.

Robert Simpson, FAO Deputy Regional Representative, highlighted the pressing need to enhance the nutritional value of food to address challenges related to food security in the region. “Asia and the Pacific countries are amazing producers of healthy, nutritious, and safe food which are exported around the world, yet we have some of the highest rates of malnutrition in the region,” he highlighted. 

Hafiz Muminjanov, Global Coordinator of the OCOP initiative, provided an update on its global progress. “OCOP strengthens value chains not just by increasing production, but also by enhancing the quality, marketability, and nutritional benefits of special agricultural products. By improving access and affordability, the initiative contributes to dietary diversity and better nutrition worldwide,” he said. 

Blending Science with Practical Application

Throughout the workshop, participants engaged in practical sessions covering food processing technology, nutrition labelling and food formulation. They explored techniques to extend shelf life, improve packaging, and analyze nutrient profiles, ensuring alignment with dietary standards and market regulations.

A dedicated hands-on session focused on SAPs selected by Bhutan (quinoa), Cambodia (mango), Nepal (large cardamom), and Papua New Guinea (vanilla). Through practical exercises, participants developed new product formulations to make these crops more accessible and beneficial to various population groups.

In addition, participants gained insights into consumer preferences and market trends to enhance the commercial viability of SAP-based products. Expert-led discussions covered essential food safety protocols, including Good Manufacturing Practices  and Good Agricultural Practices , to ensure high-quality and safe food production. The program concluded with a visit to INMU laboratories, where attendees conducted food analysis experiments before receiving certificates of completion.

Participants gained practical experience on how to blend traditional food knowledge with modern dietary trends. ©FAO

Strengthening Regional Synergies

Beyond technical training, the workshop fostered collaboration among participants, encouraging knowledge-sharing and regional cooperation to strengthen SAP value chains and advance the OCOP initiative.

In her closing remarks, Xuan Li, FAO Senior Policy Officer and Regional OCOP Coordinator, urged participants to share their newly acquired knowledge with broader stakeholder groups. “The OCOP initiative serves as a demonstration model—these methodologies and technologies can be applied to a wide range of country-specific priority agricultural products,” she noted.

As Asia-Pacific nations continue their journey toward sustainable food systems, such initiatives serve as catalysts for innovation, merging tradition with scientific advancements to create healthier, more resilient agrifood-systems.
 

Group photo of the in-person training participants. © FAO