A review on organic food production in Malaysia

Abstract

The consumption of organic food has grown remarkably, both in developed and developing countries. Although organic food comprises only a small fraction of the food market, its rapid growth has generated much interest among consumers and businesses, as well as researchers. For products to be called organic, the production must conform to a certain established organic standard and be certified by a recognized certifying body. In Malaysia, the local organic food industry is still small, as more than 60% of organic food products are imported. Most of the organic products are sold domestically, while some are exported to Singapore. The perception and understanding of organic food production is based mainly on not using synthetic fertilizers and pesticides. In general, there is a lack of awareness among producers, retailers, and consumers of the wider extent of organic production and processing standards in local markets. The organic food industry is facing several challenges in Malaysia. Although the demand for organic food in Malaysia is growing, the supply of local organic products is not able to keep up with the increased demand. In addition to the inconsistent supply, the variety of local organic food is also limited. Another problem faced by local organic food consumers is the price difference between organic and conventional food. Hence, to match the recent increases in demand, the Malaysian Agricultural Research and Development Institute is actively developing the organic farming sector through various programs and activities.