Malaysia eyes stronger trade ties with Uzbekistan
TASHKENT: Malaysia is optimistic about a potential increase in bilateral trade with Uzbekistan, as both countries work to deepen cooperation in new areas such as halal certification, Islamic finance, tourism, and green technology.
In an interview with Bernama and RTM, here, Malaysian Ambassador to Uzbekistan Ilham Tuah Illias acknowledged a recent drop in trade volume, mainly due to import tax on palm oil. However, he expressed confidence in a potential turnaround.
'We are hopeful that trade will pick up, if both governments can agree to waive or continue waiving the (import) tax on Malaysian palm oil. This would enable Uzbek retailers here to resume sourcing their palm oil supply from Malaysia,' he said.
In 2024, Malaysia–Uzbekistan trade reached RM369.8 million (US$80.9 million), making Uzbekistan Malaysia's second-largest trading partner in Central Asia. The trade balance was in Malaysia's favour at RM360.3 million (US$78.9 million). From January to April 2025, bilateral trade between both countries reached RM106 million (US$25 million).
Major exports from Malaysia to Uzbekistan include palm oil, coffee, palm-based oleochemical, margarine and shortening, processed food and coconut oil, while imports from Uzbekistan comprise mainly fertilisers, fruits and textiles.
Ilham Tuah said the 5.0 per cent tax on Malaysian palm oil is being reconsidered by Uzbek authorities. A continued exemption could significantly boost Malaysia's exports.
'We hope this move will encourage Uzbek buyers to continue to source their supply from Malaysia. Discussions between the relevant authorities in both countries will be essential in finding a mutually beneficial solution,' he added.
The ambassador also emphasised the importance of raising public awareness in Uzbekistan about the health benefits of palm oil.
'We must continue educating the Uzbek people about the nutritional value of palm oil and counter the negative narratives promoted by certain parties,' he added.
On the tourism front, Ilham Tuah highlighted that over 15,000 Uzbek tourists visited Malaysia last year—a significant increase from previous years, driven by enhanced air connectivity, including direct flights by Batik Air and Uzbekistan Airways.
'This improved connectivity benefits not only tourists but also students from Uzbekistan. Many are drawn to Malaysia's beaches, as Uzbekistan is a landlocked country,' he explained.
He also noted a growing interest among Malaysian travellers in Uzbekistan, particularly for spiritual tourism.
'Many Malaysians visit Uzbekistan particularly for spiritual reasons. They love to explore the Imam Al Bukhari Mausoleum, which is currently under renovation. Once completed, it is expected to become a favourite destination for Malaysians,' he added.
He noted a strong interest in the Malaysian halal certification in Uzbekistan, adding that the Malaysian Islamic Development Department (Jakim) has already signed a memorandum of understanding with the relevant Uzbek authorities to further strengthen cooperation in halal certification efforts.
'This collaboration will help local products meet Malaysian halal standards, potentially opening access to broader markets that recognise our certification,' he said.
To facilitate smoother trade and investment, both countries are currently exploring the possibility of establishing a Preferential Trade Agreement (PTA).
Ilham Tuah said with such a framework, Malaysia could send semi-finished goods for final processing in Uzbekistan, which has access to markets in the European Union and Eurasia.
'It's a win-win for both sides. Preferential trade agreement between Malaysia and Uzbekistan is something we are actively considering...So the relevant agencies of both countries should meet up to discuss and explore this further,' he added.
Ilham Tuah also noted the growing demand in halal consumer goods and Muslimah fashion.
'Muslimah fashion is making a strong comeback here. So I encourage Malaysian women entrepreneurs to engage with their counterparts here. There is huge demand here for Muslimah fashion, cosmetics and halal products,' he concluded.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Barnama
an hour ago
- Barnama
Seventeen Of State's Best Honoured At INPenang International Awards 2025
GEORGE TOWN, June 21 (Bernama) -- The INPenang International Awards 2025 here tonight honoured 17 Penang-born individuals and state organisations for achieving excellence in their respective fields while contributing to society. Held biennially, the international awards recognise excellence across a wide range of categories and this year, the INPenang Lifetime Achievement Award was presented to Malaysia Retailers Association president Datuk Andrew Lim Tatt Keong, who also is Group Executive Chairman of GIANT, Mercato, TMC and GAMA. Among the recipients of the INPenang National Awards were Dr Mary CH Quah for Women's Leadership; Dr Kenny Loh (Top Cultural Fashion Designer); Wonderfood Museum Penang (Best Tourism Experience); Sunway Carnival Mall (Best Retail Mall) and Ghee Hiang Manufacturing Co Sdn Bhd (Best Heritage Brand). Meanwhile, five individuals were honoured with the International Outstanding Achievers Award, namely former Consul General of Thailand in Penang Datuk Raschada Jiwalai; Myanmar Airways International and Mingalar Chief Executive Officer (CEO) and Chief Commercial Officer, Tanes Kumar; Honorary Chairman and Non-Executive Director of Value Partners Group, Hong Kong, Datuk Seri Cheah Cheng Hye; Sunway Healthcare Group president Datuk Lau Beng Long and The Smart Investor Director and Managing Editor Cheah Chay Tiong. Human Resources Minister Steven Sim who officiated and presented the awards, praised the recipients for putting Penang on the map both nationally and internationally. 'The stories behind each award recipient tonight are a testament to what is possible when passion meets purpose. Whether in business, the arts, social causes or innovation, these individuals and organisations have not only excelled in their fields but have also contributed meaningfully to the greater good. 'As Minister of Human Resources, I am proud to see how Penang continues to be a hub of talent and forward-thinking leadership,' he said in his speech. Besides the above, dré Coklat Sdn Bhd, Space Ace Elite Sdn Bhd and Alan Lim Hin Loong togather with Catherine Lee Siow Mei (Fusion) were named as winners of the INPenang Emerging Entrepreneur Award, recognising their innovative ventures and entrepreneurial success. One of the key events highlights was the appearance of 'Baby Hawke, a small robot powered by leading Artificial intelligence (AI) and Robotics industrial automation solutions provider, UB GROUP, which delivered the trophies to the winners on stage.
Borneo Post
3 hours ago
- Borneo Post
From Bambangan to Bosou: Six Sabahan delicacies every food lover must try
As a land of breathtaking natural beauty and diverse cultures, Sabah offers an equally rich and varied culinary experience. Its traditional foods are a reflection of the many ethnic groups that call this Malaysian state home, each contributing unique ingredients, cooking methods, and flavours. Exploring Sabah's traditional cuisine is a journey through its history and the vibrant tapestry of its people. Traditional cuisines often tell a unique story about the culture they represent in a way that is more distinct than arts, crafts, or languages. One of the cornerstones of Sabahan traditional food is the use of fresh, local ingredients. Given its abundant rainforests, fertile plains, and extensive coastline, the cuisine frequently features jungle produce, freshwater fish, seafood, and a variety of locally grown vegetables and herbs. Here are six traditional foods you should try when visiting Sabah: Bambangan Bambangan is a type of wild mango that comes with a distinct (not necessarily bad) smell. Unlike the normal mango, Bambangan has a thick brown skin. While it is delicious when ripe, Bambangan is normally harvested raw to be pickled using salt mixed with grated Bambangan seed and slices of chilli. Other than pickled, raw Bambangan can also be cooked with basung fish, as the Kadazandusun people of Sabah like to add a little bit of tang to their food. Bambangan can be found at most tamu markets or vegetable markets. Pickled Bambangan pairs amazingly well with plain white rice and deep-fried fish, while sliced Bambangan with fish in clear soup is delicious to eat alone with white rice or accompanied by a dash of sambal. Want to know the best way to enjoy? Eat with your hands! Pinasakan sada using basung fish. Pinasakan Pinasakan sada, or sometimes known simply as Pinasakan, is a traditional Kadazandusun dish of braised basung fish mixed with takob akob (a tangy wild fruit mainly harvested for its skin), fresh turmeric, salt and slices of Bambangan (optional). Pinasakan is another type of preserved food and is good to be eaten without heating for days. You can find Pinasakan at most traditional cuisine restaurants; otherwise, preparing it is very easy as well. All you need to do is to braise the basung fish together with all ingredients and boil until the broth reduces to half the original volume (pasakan means cooking with very little water). Pinasakan goes well with white rice or ambuyat and a dash of sambal. Ambuyat Ambuyat is a traditional Bruneian dish that is derived from the interior trunk of the sago palm. On its own, the Ambuyat is simply a bland starchy blob which is similar to the tapioca starch, but it goes well when eaten with a tangy, spicy or salty accompanying dish such as the Pinasakan and Bambangan. Ambuyat is prepared by mixing the sago starch powder with boiling water. As the sago starts to coagulate, use a pair of bamboo forks or wooden chopsticks to roll the starch around the prongs, dip into the accompanying dish and munch. Voila! Hinava — one of the most iconic traditional foods of Sabah. Hinava Hinava is most probably the most well-known traditional dish in Sabah. Popularised by the Kadazandusun community, Hinava is made of fresh raw tenggiri (mackerel fish), which is filleted and thinly sliced; mixed with sliced chilli, ginger, diced red onions, grated Bambangan seed, salt and set with a few squirts of lime juice. Sometimes, slices of raw bitter gourd are also added. If you don't like fish, you can also substitute the mackerel with either prawn or squid. Hinava can be found in most traditional Kadazandusun restaurants, but of late, it has also been making its way to hotel buffet tables or served during special events and functions. Have it with white rice or on its own as a salad dish. Tuhau Most people, even locals, would have a love-hate relationship with the Tuhau due to its distinct pungent smell, which is not unlike that of a stink bug. However, once you've tried it, you may easily overlook its unpleasant smell. Originating from the interior parts of Sabah (Tambunan, Keningau and Ranau), Tuhau is made of a type of wild ginger that is thinly diced, mixed with diced chilli and diced scallions, and pickled using salt and vinegar. Tuhau makes a great accompanying dish for anything and everything. You can find it at tamu markets or the vegetable markets all across Sabah. Nonsom / Bosou Another popular traditional Kadazandusun preserved dish is the Nonsom, or sometimes known as Bosou. It is made using raw freshwater fish (Nonsom Sada) or wild boar meat mixed (Nonsom Bakas) with rice and pickled using salt and pangi (a type of local herb). After the mixing, the mixture is stored in a glass jar and marinated for two weeks. Like most preserved traditional food, the Nonsom/Bosou is salty and tangy in flavour. It goes well with white rice or even fried beehoon. For a nicer aroma, sauté the Nonsom/Bosou together with diced garlic, a dash of pepper and olive oil — marvellous! A traditional food enjoyed at Little Sulap Restaurant. A personal treasure As a Sabahan who grew up living with my grandparents, I remember always enjoying homemade Bambangan, which were harvested from my grandparents' orchard in Kampung Kituau, Penampang. Sometimes, when the harvest was more bountiful and they felt a bit richer, my grandmother would also make Nonsom Bakas — and I remember trying hard to make this stretch for as long as possible, as any kind of meat dish was hard to come by during those days. I will make it my lifetime mission to learn how to make these traditional dishes — and make them well — if only so that I can pass the knowledge to the next generation. In the bigger picture, Sabah's traditional food scene is a testament to its cultural diversity and the ingenuity of its people in utilising the bounties of their land and sea. Each dish tells a story of heritage, adaptation, and a deep connection to nature. For any visitor to Sabah, venturing beyond the well-trodden tourist paths to savour these authentic flavours is an essential part of understanding and appreciating the true essence of this enchanting Bornean state.
Barnama
3 hours ago
- Barnama
OPEC+ Oil Production Hike Justified By Iran-Israel Conflict
ST. PETERSBURG, June 21 (Bernama-Sputnik/RIA Novosti) -- The decision of the OPEC+ group of major oil exporters to boost production is far-sighted and reasonable given the ongoing Iran-Israel conflict, Russian oil giant Rosneft CEO Igor Sechin said on Saturday, reported Sputnik/RIA Novosti. "The decision taken by OPEC+ leaders to boost production seems very far-sighted at the moment, and from the market's point of view, even reasonable, given the interests of consumers and the uncertainty about the scale of the Iran-Israel conflict," Sechin said in a keynote address at the 2025 St. Petersburg International Economic Forum's (SPIEF) Energy Panel. Despite the increase in OPEC+ production, an oil glut is unlikely in the long term because world reserves are at their lowest in five years, Sechin said. bootstrap slideshow "Despite the announced production increase, there are no signs of any surplus oil glutting the market in the long term. Global oil reserves are now at their lowest levels in the last five years," Sechin added. Eight OPEC+ countries — Russia, Saudi Arabia, Iraq, the United Arab Emirates, Kuwait, Kazakhstan, Algeria and Oman — have voluntary obligations additional to quotas. Production limits of 1.65 million barrels per day (bpd) are in effect until the end of 2026. An additional 2.2 million bpd cut has been gradually phased out starting April. Starting in May, OPEC+ agreed to accelerate the withdrawal from these restrictions: since May, they have produced 411,000 bpd more than in April. Production will also increase by 411,000 bpd in June and July. The Russian city of St Petersburg is hosting the 28th edition of SPIEF from June 18-21 under the theme of "Shared Values: The Foundation of Growth in a Multipolar World." The Rossiya Segodnya international media group, RIA Novosti's parent company, is the forum's information partner. Rosneft has put an oil price of US$45 per barrel down in its business plan for 2025, and US$42-43 for the next year, CEO Igor Sechin said on Saturday. "We do not know what geopolitical factors will affect the market. Yet whatever it may be, our company Rosneft has the price of US$45 per barrel written down in its business plan for this year, and US$42-43 per barrel for next year. We do not want to depend on this volatility," Sechin said.
