Vientiane, Lao PDR, February 20, 2026 – Agrifood enterprises in Lao PDR are beefing up their knowledge and skills in food safety and business sustainability to help fellow businesses become more competitive and compliant with food standards.

During a February 16–19 training of trainers (ToT) workshop delivered by the Organisation for Economic Co-operation and Development (OECD), 16 small and medium-sized enterprise (SME) service providers, training institutions, business advisors, and private sector representatives gained new tools to promote waste reduction, improve workflow efficiency, strengthen hygiene management, and enhance product quality, among other best practices. The training was made possible through close partnership with the Ministry of Industry and Commerce of Lao PDR, through its Department of Micro, Small and Medium Enterprise Promotion (DOSMEP), and the Mekong Institute (MI), with support from the Government of Japan.

DOSMEP Deputy Director-General Mr. Vilakone Philomlack graced the workshop, where he stressed the importance of enhancing the productivity of SMEs, alongside ensuring food safety and advancing environmentally responsible business practices. He said that building a strong network of qualified trainers and advisors is essential to enabling SMEs, particularly those in the agrifood sector, to meet domestic and export standards and expand market access. These, he added, are among the key priorities under Lao PDR’s national development strategy.

Mr. Max Bulakovskiy, head of the OECD Project Implementation Unit for Southeast Asia, reaffirmed the OECD’s commitment to supporting Lao PDR through technical assistance and capacity development. He agreed that strengthening SME development and local advisory capacity is key to long-term SME growth. By empowering national institutions, training providers, and business development service (BDS) networks, Lao PDR is creating a multiplier effect, ensuring that knowledge and practical tools reach enterprises across provinces and rural communities, Mr. Bulakovskiy explained.

For the Japanese government, the workshop reflects the strong collaboration among partners in advancing SME capacity building, strengthening institutional systems, enhancing food safety and competitiveness, and enabling sustainable agrifood development in the Mekong Subregion.

The four-day ToT curriculum was designed by MI, drawing from its decade-long experience and expertise in implementing regional food safety training programs. It included sessions on food safety management systems such as Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP), and Hazard Analysis and Critical Control Points (HACCP). It also deepened participants’ understanding of resource efficiency to help lower operational costs, greener production methods, environmental, social, and governance (ESG) principles, and inclusive, impact-oriented business models.

A key component of the workshop was the development of practical, individual action plans to apply the skills gained in real-world and professional settings. For instance, participants representing BDS providers and training institutions committed to integrating food safety and productivity improvement into their existing curricula and advisory services. Participants are also expected to replicate the training, where possible, further institutionalizing the knowledge gained. Other priority follow-up actions include extending training and support to women- and youth-led enterprises, facilitating market linkages, strengthening provincial outreach, promoting access to finance, and reinforcing local SME support networks to ensure coordinated service delivery.

One of the resource speakers, Ms. Jutamas Thoncharoen, Program Manager at MI’s Agricultural Development and Commercialization (ADC) Department, said that these action plans and anticipated improvements in business operations are expected to facilitate increased SME resilience and access to higher-value markets. Currently, SMEs face challenges related to productivity, food safety compliance, and resource efficiency, despite playing a critical role in Lao PDR’s economy, employment generation, and rural livelihoods.

“By combining international expertise with national leadership and regional collaboration, this training initiative contributes to building a robust SME support environment that enhances food safety, encourages responsible business conduct, and supports inclusive growth across the region,” Ms. Jutamas explained.

In addition to lectures, hands-on workshops, and action plan development, participants visited Mai Savanh Lao Co., Ltd, a leading exporter of pepper, hibiscus, solar-dried bananas, and other organic and native Lao ingredients. The visit offered practical insights into the implementation of hygiene management systems, productivity improvement measures, and production practices aligned with internationally recognized standards, demonstrating how local SMEs can meet regional and global market requirements.