The National Innovation Agency under the Ministry of Science and Technology, awarded the National Innovation Awards 2021 in the category of innovative organizations to Charoen Pokphand Foods Public Company Limited (CP Foods) for outstanding achievements of the company in integrating innovations to improve operational efficiency and business competitiveness, leading to better foods for consumers around the world.
The prestigious award went to Pairoj Apiruknusit, executive vice president for aquaculture activities, and Peerapong Krinchai, executive vice president for engineering.
Mr. Pairoj said that CP Foods, as a leading food producer with a “World Cuisine” vision, strives to strengthen food security. To do this, the company has spawned countless inventions to create an efficient and sustainable farm-to-fork business as well as to achieve the United Nations Sustainable Development Goals (SDGs).
He added that CP Foods has incorporated innovations and good animal welfare practices into its farming business to ensure all animals are kept healthy according to international standards. For example, technologies such as evaporative cooling system have been implemented to control the environment on livestock farms. This not only protects the animals from disease, but also helps them to live comfortably and happily.
In the egg sector, the company has developed high-tech biosecurity agriculture that can effectively prevent epidemics on its cage-free and free-range farms.
In addition to its own farms, CP Foods has transferred technology to other farmers in an effort to improve the quality of Thai food.
In aquaculture, CP Foods’ shrimp farming program has produced one of the fastest growing shrimp in the world. The company also co-developed a sustainable farming practice, the 3-Clean Technique, which helps Thai shrimp farmers tackle Early Mortality Syndrome (EMS), which severely damaged the early Thai shrimp industry. from the 2010s.
As part of the 2030 Sustainability in Action strategy, the company aims to increase the proportion of healthy food innovations from 35% to 50% by 2030. The CP Foods R&D center has partnered with various sectors to create healthy and innovative products like The World’s First “Brown Rice Fed Chicken, Benja Chicken. Premium product is NSF certified
that Guaranteed Benja Chicken is raised without antibiotics or added hormones, making the products chemical-free, tasty, safe and 100% natural. The premium chicken won the Top Innovative Product award from THAIFEX – World of Food Asia 2019.
For pork products, the company invented Cheeva pork, the world’s first omega 3 pork fed on superfoods such as flexible feed, seaweed, and deep-sea fish. The product won the winners of the THAIFEX Taste Innovation Fair of THAIFEX-Anuga Asia 2020.
CP Foods has also developed probiotics in the production of animal feed to help strengthen the immune system so animals are naturally healthy.
Besides breeding products, the company has launched herbal products under the brand called Meat Zero, made from 100% plants, which is a cooperation with world-class plant companies from countries such as Japan. , the United States and Singapore, as well as Thai educational institutions such as Chulalongkorn University and Mae Fah Luang University. Meat is made from plants and made to smell, taste and look like real meat through “PLANT-TEC” innovation.
To cultivate innovation in the workplace, the company has developed employees to be innovators according to the TRIZ approach and ISO 56002, which is an internationally recognized innovation management standard. Today, the company has more than 1,000 innovators across the organization.
Due to its determination to stimulate the development of enterprise innovation management, CP Foods was the first organization in Thailand to be ISO 56002 certified by the ISO Certification Institute.
The National Innovation Award aims to select organizations that create outstanding innovations for sustainable growth under the Innovative Organization Model (IOM) in 8 dimensions, namely innovation strategy, business orientation, people, organizational knowledge, culture, resources, processes and results.