Cross-Cultural Management: Introducing Local Food in Foreign Markets

Introduction For this semester Introduction to Cross-Cultural assignment, we have been given a task of introducing, promoting and marketing our local food to a foreign country. Our group consists of three individuals. We have been asked to choose two to three local food products and choose a country to promote the local foods that we have chosen. We will also do a video as a way of promoting our product to the community. Attached in this proposal are our group’s name and members, the product we are going to sell, the cost, the selling price, and our video presentation of our chosen products. We agreed on choosing the most famous among the locals in Sabah which are, ‘hinava’ and ‘tuhau’. ‘Tuhau’ originated from the interior parts of Sabah such as Tambunan, Keningau and Ranau, Meanwhile, ‘hinava’ was popularized by the Kadazan Dusun ethnic. We chose ‘hinava’ and ‘tuhau’ as our products to be exported because it has a lot of resemblance to the cuisine’s culture of the people of the country that we have chosen to export our local food product, which is, Spain.

PART 1
Product’s Background Information We agreed on choosing the most famous among the locals in Sabah which are, ‘hinava’ and ‘tuhau’. Both of these local from originated from the Kadazan Dusun ethnic in Sabah. The Sabah traditional food is made from the various natural sources that can be found abundantly in Sabah. Sabah traditional foods are made from the seafood and plants that live and grow throughout Sabah. These dishes are mainly pickled or preserved. This is mainly due to most Sabahan who prefer tangy foods especially the Kadazan Dusun people. At the same time, it also dates back to the ancestors’ way of preserving foods as refrigerator are yet to be invented. Nonetheless, the cuisines continue to remain synonymous to Sabah’s unique cultural identity. ‘Tuhau’ is one of the traditional cuisine or pickles. It is best to be eaten with dishes and rice. For some people they don't like the