Native Thai chicken has potential for overseas market

The Department awarded the logo to certify production processes of the company’s plant in Nakhon Pathom, officially opened on 10 May. The plant has the capacity to process about 1,000 birds/ hour or 3,000 tonnes of meat annually, all supplied to local retailers, schools, hospitals and popular roasted-chicken restaurant chains.

Announcing the award at a press conference, CEO Juntanoo Satyawhadana said “Ours is the first processing plant for traditional chicken, known locally as kai baan, which has a few farms that raise traditional chicken commercially.” He added that the company expects to win an export certificate from the Department by the middle of this year, in addition to a Halal certificate to be able to market its products in Muslim countries.

“Traditional chicken had become more popular among consumers who prefer thin-skinned, tender meat that has less fat and cholesterol than commercial broilers. Even CP, one of the country’s leading broiler producers, has also raised traditional chicken. Native fowl are used in many popular dishes…even though it costs two or three times more than mass-produced poultry. Native chicken also has strong potential overseas, especially Japan, which plans to send a food inspection team to scrutinise the plant in the second half this year,” he said.

Teerawat Pichakronakasit, assistant managing director of  Food Village, the company’s marketing arm said ” Q-Mark would strengthen the brand image of Tanaosree chicken, which is also known as ‘herbal chicken’, as the birds are fed a special diet that includes local herbs considered to promote good health, andrographis, kamin and phlai.”