International Organization of Spice Trading Association or IOSTA is a professional non-profit organization established to conduct forums to the industry representatives to discuss issues of common interests. Its memberships include spice associations around the globe whose members meet regularly to discuss issues relevant to the spice industry. IOSTA’s mission is to bring together spice organizations around the globe to address common issues and seek sensible solutions to ensure the sustainability of the spice industry. With this mission in mind, IOSTA represents the industry’s interests and international spice trade to the authorities at the national and international level as well as promoting consensus among members of the organization on all matters pertaining to the industry and spice trade. Apart from that, it has also been tasked to collect, review and disseminate related data in smoothing the achievement of IOSTA’s objectives. IOSTA is also given the status as International Non-Government Observer with codex. The main objective of IOSTA is to address issues regarding production, processing, food safety and seek sensible solutions to ensure the sustainability of the world spice industry. IOSTA’s membership is divided into two categories i.e. full membership and associate membership. The full membership is limited only to national and international spice associations and relevant entities who are involved in production, processing, treatment, sales, promotion, spice export and import. As for the associate membership, it is open to associations who do not have voting power but are eligible to contribute inputs to the issues discussed. Request for new memberships for either full or associate membership must be approved by the existing members. There is no fee imposed to become a member. IOSTA INTERNATIONAL ORGANIZATION OF SPICE TRADING ASSOCIATION jan-jun2011 • 4 Currently, the existing IOSTA’s memberships are as followings: • All Nippon Spice Association (ANSA) • American Spice Trade Association (ASTA) • American Spice Trade Association (ASTA) • Canadian Spice Association (CSA) • Department of Export Agriculture in Sri Lanka (DEA) • European Spice Association (ESA) • The International General Produce Association • Spice Council of Sri Lanka • Spices Board of India • Vietnam Pepper Association (VPA) IOSTA’s secretariat is located in the office of American Spice Trade Association or better known as ASTA. The secretariat is responsible to handle correspondences, IOSTA routine works, disseminate information among its members and coordinating meetings. The chairmanship is rotated among its members every two years. Meetings are held biennially or when necessary and if possible, concurrent with other spice events such as IPC and ASTA meetings, etc.
TRANSFER OF TECHNOLOGY SESSION - Pepper Flavoured Layer Cake - Layer cake or Kek Lapis, which is a famously known local food product from Sarawak, comes in various forms, designs and even flavours. It can easily be purchased from local cake houses not just in Sarawak but also in West Malaysia. The layer cake industry especially in Sarawak is quite saturated as the product is sold abundantly at tourist spots at attractive prices. Nevertheless, in order to survive the stiff competition in the local layer cake market, manufacturers themselves must be bold and creative in diversifying their product range as to provide more options to the ever-changing customers. MPB’s Product Development Unit held a Transfer of Technology (TOT) session on 24 May 2011 as requested by Diwannie Cake House on the making of “Pepper Flavoured Layer Cake”. The product itself was suggested by Diwannie Cake House Sales Manager, Muhamad Halil bin Abdul Manaf to Malaysian Pepper Board during MICCOS 2009 whereby MPB Product Development Unit was given the task to jump-start the development of the mentioned product. The main objectives of the session are to transfer the product know-how to Diwannie Cake House and to promote the usage of pepper in food products apart from its seasoning application. Diwannie Cake House represented by Mr. Muhamad Halil bin Abd. Manaf and Mdm. Zoraidah bt. Haji Leen were briefed on the main ingredients of the Pepper Flavoured Layer Cake. Thereafter, Mdm. Jacqueline Wenceslaus of MPB demonstrated the making of the product starting from mixing and layering of the cake before steaming or baking. Steaming or baking of the pepper flavoured layer cake is to provide an option to Diwannie Cake House on the varieties of process that suits their customers’ taste. Diwannie Cake House admitted that even though they were more familiar with the taste of layer cakes produced by steaming process, they agreed with MPB’s Product Development Unit that the baked pepper flavoured layer cake produces better taste and aroma. Nevertheless, both sides further commented that both types of cake (steaming and baking process) can still be further improved by adding other cooling flavours such as mint, etc. Discussion on the product was also focused on the product costing and raw material availability such as the dehydrated green pepper which is the main flavour of the cake. Diwannie Cake House was informed that the dehydrated green pepper powder can be produced by dehydrating green pepper in brine which can be purchased from the main supplier based at Demak Laut, Sarawak. As a conclusion, the session was able to transfer the making of the “Pepper Flavoured Layer Cake” to Diwannie Cake House whereby the product can also be added to their existing list of layer cakes products. Through proper promotional activities and aggressive marketing by Diwannie Cake House, the “Pepper Flavoured Layer Cake” is expected to be a major hit among tourists or even locals especially amongst those who prefer savoury cakes. Layering the cake before steaming/ baking. Mixing of dehydrated green pepper powder into batter before layering process. Baking process. Steamed (Left) and baked (Right) pepper flavoured layer cake. jan-jun2011 • 5 Layering the butter mixed with dehydrated green pepper powder on the cake. Mdm. Zoraidah (Left) and Mr. Halil (Right) testing the finished products.