Thank you คนถางทาง for some food ideas.

We should be wondering why we don't make use of the thousand and umpteen fruits and vegetables and herbs and spices in our Thai food dishes (in the menu for the world market). We only see Tom Yum Kung, Green Curry, Pad Thai, Laab, ... and Pad Gaprao (using Greek sweet basils instead of Thai Holy Basils -- how dishonest can we be?)

Surely, many herbs can be used in dishes in delicious and medicinal ways. Why can't we make 'packaged food' (ready to cook, ready to heat and eat, TV snack, etc.) for sale/export -- too (as well as fresh produce)?

I have a picture of mangosteens at $2+ each (not kilo) somewhere. I will find and post it. The sad fact is Thai growers get 2 cents (60 stangs) for months of work. A good idea right now would be to go into export business themselves. Yes, growers' sons and daughters are wasting time at unis and working for someone else, when big money can be earned by helping their family to earn more too.

How long would it take to learn to export? How much would it cost? Where can we learn to export? Would Internet selling help?...