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Jul. 5--Somphong Wanapha has been thinking a lot about food. Or to be more specific, tom yam kung, the hot and sour soup that for many around the world epitomises the very essence of Thai cuisine.
Not to eat, mind you. To sell.
"Think about how many waystom yam kungis produced at so-called Thai restaurants abroad. Simply using a soup stock cube can't compare with using the real, fresh ingredients," says Mr Somphong, secretary-general of the Board of Investment.
The lack of standards for preparing the dish, varying quality and availability of ingredients and unfamiliarity of the marketplace with the genuine article are all issues impeding the ...
Source: HighBeam Research, Thai investment board seeks ways to boost competitiveness of local...