What is our function?
Take Thai Food as an example;
1. Tomyam: chicken, prawn, cuttlefish, onion, chilli, etc.
2. Kailan with salted fish: Kailan, fish, salt, ...
3. In short list down all menu, ingredient, source and amount of ingredients....
4. Where and how to get the ingredients
5. Technologies of preparing the menus
6. Basically we need to think all from farm to feces or from soil to seedless.
7. If we import the menus and culture do we have to import the ingredient?
8. All food in the above picture plus tax cost nearly RM500.00
9. Was that because of services, high cost of materials used or just the price.
10. Food technologist, related fields in agriculture, fisheries, aquacultures may be contributing to the price.
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