Phuket’s buffalo orange gets GI push to juice up global fame

The beautiful resort island of Phuket is hoping its native fruit, the Garcinia or som khwai (buffalo orange), will peel into prestige as a Geographical Indication (GI) product, adding some serious juice to the province’s agricultural and food industries.
In a recent workshop led by deputy governor Suwit Pansa-ngiam, local producers were schooled on the ins and outs of GI registration and how to meet strict quality control standards.
“Som khwai is a native plant reflecting Phuket’s identity, registered as a GI product last April. The training offers farmers a crucial opportunity to grasp quality control systems, GI branding, and marketing strategies for both local and international competition.”
The initiative is aimed at boosting incomes for local farmers while preserving the unique identity of the fruit — often used in traditional dishes and known for its sharp, citrusy punch.
Project leader Benjaporn Phongnarisorn stressed the value of GI status, saying it assures consumers of a product’s origin and authenticity.
“Registering products as GI items certifies their origin and traceability. This process instils consumer confidence and adds value to the products, facilitating their entry into international markets.”

Phuket, already crowned a city of gastronomy, is keen to promote its home-grown heroes beyond sandy beaches and sunset views. With over 212 GI products registered across Thailand, from fruit to handicrafts, som khwai could be the next big export with bite.
Assistant Professor Porpattama Hammahukiattikul, director of the Research and Development Institute at Phuket Rajabhat University, said the university had been studying the fruit since 2017, particularly how to process it for greater market appeal, Bangkok Post reported.
The Department of Intellectual Property has now roped in the university to create an internal control system, ensuring farmers stick to GI standards and helping make som khwai a long-term success story — not just a passing zest.