KUALA LUMPUR, Dec 16: Concerted efforts to promote Malaysian-made goods need to be increased to change the perception of some people who see local products as not carrying the image of luxury and quality.
Putra Business School economic analyst Assoc Prof Dr Ahmed Razman Abdul Latiff said various parties including government ministries and agencies, industry, chambers of commerce and entrepreneurs should play a role in creating effective campaigns to promote Malaysian goods locally and internationally.
“The promotional campaigns should highlight the unique aspect of Malaysian products, not only that they are cheaper but also of high quality, thus giving added value to the product’s status symbol,” he said.
He said the move would strengthen the domestic economy and help local enterprises penetrate the global market which would create employment opportunities among local people as well as encourage new economic growth.
When launching the Malaysian Goods Carnival in Putrajaya on Thursday, Prime Minister Datuk Seri Anwar Ibrahim wanted efforts to promote Malaysian goods to be enhanced to stimulate the country’s economic growth.
Meanwhile, Qaseh Batik owner Shahrul Azam, 42, said the prime minister’s call was in line with his company’s plan to explore new markets after successfully penetrating the Brunei market recently.
“We are always on the lookout for opportunities to bring the company’s products to foreign countries, including Central America, through various collaborations,” he said.
Qaseh Batik, operating since 2016 in Kota Bahru, Kelantan, has so far produced 10 clothing-related products, including kaftans, baju kurung, shirts and jubah that are sold from RM30 to RM300 each.
For sambal entrepreneur Surya Watie Salleh, 43, efforts to promote local products, especially those from micro, small and medium enterprises (PMKS), require the cooperation of all parties.
“For new brands, sometimes we don’t have big funds to promote our products, so we have to use word-of-mouth advertising and social media platforms to spread the uniqueness of the products to customers.
“But we have to maintain the quality of the products so that people will feel confident using our products,” said Surya Watie, who produces about 300 to 400 jars of Sambal Ikan Talang Tok Baqq daily to be marketed to the local and Singaporean markets.
— BERNAMA