Quality profiles, standards and descriptions are lacking or inconsistent. Price determining mechanisms do not reflect seasonal variations in production cost. Production is labour intensive Crop care options for pests, diseases and weeds are limited Production and processing information is limited or not readily available. The industry is unstructured and not properly co-ordinated. The small unit size and labour intensive nature of production make it difficult for participants to think about and commit themselves to the bigger picture.
Opportunities Supply more fresh product to the food processing and manufacturing industry.
Present a greater proportion of culinary herbs as frozen, pastes or freshly dried products as value added or processed products. Exploit culinary herbs as sources of natural food flavours, biologically active agents and natural preservatives. Greater media promotion and consumer education in using herbs. Develop export markets for fresh herbs and herb-based products. Exploit Westernisation of Asian diets and vice versa.