The 2006-2011 World Outlook for Thai Foods
The concept of latent demand is rather subtle. The term latent typically refers to something that is dormant, not observable, or not yet realized. Demand is the notion of an economic quantity that a target population or market requires under different assumptions of price, quality, and distribution, among other factors. Latent demand, therefore, is commonly defined by economists as the industry earnings of a market when that market becomes accessible and attractive to serve by competing firms. It is a measure, therefore, of potential industry earnings (P.I.E.) or total revenues (not profit) if a market is served in an efficient manner. It is typically expressed as the total revenues potentially extracted by firms. The âmarketâ is defined at a given level in the value chain. There can be latent demand at the retail level, at the wholesale level, the manufacturing level, and the raw materials level (the P.I.E. of higher levels of the value chain being always smaller than the P.I.E. of levels at lower levels of the same value chain, assuming all levels maintain minimum profitability).
The latent demand for Thai foods is not actual or historic sales. Nor is latent demand future sales. In fact, latent demand can be lower either lower or higher than actual sales if a market is inefficient (i.e., not representative of relatively competitive levels). Inefficiencies arise from a number of factors, including the lack of international openness, cultural barriers to consumption, regulations, and cartel-like behavior on the part of firms. In general, however, latent demand is typically larger than actual sales in a country market.
For reasons discussed later, this report does not consider the notion of âunit quantitiesâ, only total latent revenues (i.e., a calculation of price times quantity is never made, though one is implied). The units used in this report are U.S. dollars not adjusted for...
Article by Maureen Le Couvreur
3. Fry the sesame seeds in a wok or frying pan, and cook stirring frequently until lightly toasted, and set aside. Heat the vegetable oil (1 tablespoon) in a wok or frying pan, add the cashew nuts and fry until golden brown. Drain on kitchen paper and set aside.
6. Place the chicken breast back into the wok with the mushrooms, and the reserved marinade, and stir for a minute. Place the mixture on a warmed serving dish and sprinkle with the sesame seeds and cashew nuts.
Serve with white rice.
Sesame Chicken
Sesame seeds (Sesamum indicum L.) have a nutty-like, sweet flavor. India and China are the world's largest producers of sesame seeds. Sesame is thought to be one of the oldest spices known to man, and date back more than 4,000 years. Sesame oil is cholesterol free and contains a source of vitamin E. Sesame seeds are a well known food, they also are a medicine. "Open sesame," is one of the phrase from the Arabian Nights, it reflects the unique feature of the sesame seed pod, which bursts open when it reaches ripeness.
2. Mix the marinade ingredients and marinate the chicken turning to coat thoroughly and place the chicken pieces in the refrigerator for about 30-60 minutes.
5. Now its time to add the mushrooms and cook stirring for 2 minutes. Add
the spring onions and stir fry 1 minute more.
Marinade:
2 tablespoons cornstarch
1 tablespoons chili paste or more if desired
3 tablespoon Chinese rice wine or dry sherry
1 tablespoon rice vinegar (not seasoned)
2 tablespoon dark soy sauce
1/4 teaspoon baking powder
2 tablespoon Fresh ginger, peeled and finely chopped
4 garlic clove, crushed
2 tablespoons mild Honey
1/2 teaspoon table salt
4. Drain the chicken pieces, reserving the marinade and deep fry the chicken pieces in the sesame and vegetable oils in the wok or frying pan, until lightly browned, remove from the heat and set aside. Always fry a few pieces at a time.
Ingredients:
4 chicken breasts
2 tablespoons cornstarch
1 tablespoons chili paste or more if desired
3 tablespoon Chinese rice wine or dry sherry
1 tablespoon rice vinegar (not seasoned)
2 tablespoon dark soy sauce
1/4 teaspoon baking powder
2 tablespoon Fresh ginger, peeled and finely chopped
4 garlic clove, crushed
2 tablespoons mild Honey
1/2 teaspoon table salt
3 tablespoons sesame seeds
2 tablespoon sesame oil
4 tablespoons vegetable oil
2 ounces unsalted cashew nuts
2 ounces small canned mushrooms
4 spring onions, chopped
Boiled white rice, to serve
