Sarawak Economic Development Corporation

KUCHING: The main objective of officially declaring Sarawak Kek Lapis (Sarawak Layer Cake) as a Sarawak Signature Product is to increase its popularity, not just locally but also nationally and internationally.

Its declaration will evoke a sense of pride and responsibility among producers to continuously and consistently produce quality Kek Lapis that will be synonymous with the name of Sarawak worldwide.

Over the years, Assistant Minister in the Chief Minister’s Department (Human Resource and Training), Datin Hajah Fatimah Abdullah has been actively pushing for the promotion of local delicacies like Kek Lapis, nationally and internationally.

Following the declaration, a total of 113 Kek Lapis producers were selected - 38 from Pantai Damai, 18 from Samariang, 36 from MARDI (Malaysia Agriculture Research and Development Institute), 5 from MARA and 16 from WEDA, to undergo a skill enhancement programme which would make them thrive further in this multi-million industry.

Throughout the whole of last year, 15 producers of Kek Lapis Sarawak helped to contribute a total of RM5.4 million towards the economy of the state.

This amount is expected to grow tremendously over the coming years after the declaration of Kek Lapis as the signature product of Sarawak. The product was first introduced in the state in 1988 and has since grown in popularity over the past 20 years.

“We know that there are a whole range of skills and expertise among the amateurs who are now professionals in the industry. At one time, some of them were earning an income of only a few hundred ringgits a month but has now shot up to tens of thousands per month. I believe that with the co-operation from SEDC (Sarawak Economic Development Corporation) and MPC (Malaysia Productivity Corporation), we will be able to enhance further their abilities and make them into bigger players in the industry,” she said.

Speaking at the launching of the Sarawak Kek Lapis as a Signature Product of the state yesterday at the pristine Waterfront, Fatimah said those selected to undergo the enhancement programme would be able to help further develop the Kek Lapis so that it would achieve the standard required by the international industry such as the GHP (Good Hygiene Practice) and GMP (Good Manufacturing Practice).

She hoped that with the training and enhancement programme those producers selected would be able to obtain the halal certification and enhance packaging, nutrient contents, labeling and storage of the product.
“Those chosen should be able to horn their skill in entrepreneurship, especially in accounting, promotion and marketing management,” she said.

During the signature product launching yesterday, 19 participants also took part in a competition to choose the best Sarawak Kek Lapis maker.

There is a need to have a consistent supply in big volumes to fulfill the requirement of the global market as the promotion being carried out will surely generate greater demand for the product.

Each and every producer must work hard to achieve and attain the high standard set for the brand of Sarawak Best which is unique with Sarawak identity.

They must adhere to the guidelines of food quality and safety required by GHP and GMP. They must also use halal materials and the pricing must be competitively fixed to be able to compete in the market.

Fatimah hoped the state government and industry players would be able to set up a Sarawak Food Products Gallery within the near future so that quality food products manufactured by the cottage industry here could be showcased to the whole world.

The concept is similar to that of Thailand, Kelantan, Terengganu and Kedah with the aim of marketing the products and making the state a tourist destination centre.
She revealed that within the near future several other items would also be declared as Sarawak signature products.

Among them are Pulut Panggang, Peyek from Sibu, Sago Combo, Tebaloi, Kuih Sepit and Kuih Cina from Dalat and Mukah, Belacan from Bintulu, Ikan Tahai from Limbang and Lawas.

It will surely increase the prestige of the products and help to increase the income of the people involved in manufacturing these products.

Through inter-agency collaboration and co-operation over the years, the state has created the Sarawak Best brand in 2006 and since then, 27 products from 22 manufacturers have being acknowledged under the brand.

Fatimah revealed that Sarawak Kek Lapis so far had recorded an astonishing number of 120 types of design and should rightly be considered as a work of art among cakes.
State Assemblywoman for Samariang Sharifah Hasidah Syed Aman Ghazali and Director of Agriculture Department Paul Vincent Ritom were among those present at the launching.

Taken From:

The Eastern Times Online
29/05/2008