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The relationship between functional foods and traditional chinese medicine. Harold Corke. Department
of Botany, Pokfulam Road, The University of Hong Kong, Hong Kong SAR, China. E-mail:
hcorke@yahoo.com.
Physiological and medical claims for functionality of certain food
ingredients are widespread in China. Some of these relate to the use of the materials in TCM. Hong Kong is
trying to develop a role in China in the development of value-added industries based on TCM, including
products that could be classified as functional foods. Hong Kong potentially has a regulatory environment,
investment base, and marketing expertise to contribute strongly in this area. However, a consideration of the
factors necessary for the success of these industries indicates some potential shortcomings, a) the nature and
location of necessary expertise, b) the objective proof criteria that are required for export markets, c) the
location and environmental quality of the producing areas, d) quality control and credibility in the
marketplace. There are possibilities for other producing countries to compete on some or all of these
criteria. Examples of specific types of product will be discussed.
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