Issues and Challenges of Malaysian Local Herbs toward the Development of Local Herbs-Based Culinary Products

摘要

The herbal industry has been recognized as a significant source of economic growth in Malaysia. It has been identified as one of the Entry Point Project (EPP1) under the New Key Economic Areas (NKEA) in the Economic Transformation Program (ETP), initiated in early 2011. This is parallel to the increase in the global market demand for herbal products. However, the utilization of local herbs in Malaysia is primarily focusing on pharmaceutical, medicinal research and development (R&D), and health products, whilst minimal attention is given to the realm of culinary practices, particularly in the development of innovative culinary products. This review discusses the current herbal industry scenario and outlines the undervalued and neglected paradox of local herbs in Malaysia, mainly in terms of culinary practices. In addition, this review highlights several issues and challenges of local herbs in the development of herbal-based culinary products. The information gained from this review can be beneficialfor related policymakers to take initiatives on improving the market segmentation, as highlighted under the EPP1, which neglected the potential of local herbs in culinary product development.