Food - The Times Of Central Asia

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Food Security

Kazakhstan Ready to Become Key Food Hub in Eurasia

Tajikistan is hosting the 35th Session of the FAO Regional Conference for Europe from May 11 to 15, bringing together members of the Food and Agriculture Organization (FAO) of the United Nations from Europe and Central Asia for discussions on regional food security and agricultural development priorities. The conference has gathered agriculture ministers from Azerbaijan, Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan to address the most pressing challenges facing the sector, review FAO activities in Europe and Central Asia in 2024-2025, and outline priorities for 2026-2027. Speaking at the conference, Kazakhstan’s Minister of Agriculture Aidarbek Saparov said the country occupies a strategically important position in the global food security system and remains among the world’s leading grain producers. According to Saparov, Kazakhstan harvested around 27 million tons of grain for the second consecutive year in 2025, along with nearly 5 million tons of oilseeds and approximately 1 million tons of legumes. During the latest agricultural season, the country exported 15.3 million tons of grain. Kazakhstan currently ranks 10th globally in grain exports, second in flour exports, and eighth in sunflower oil exports, supplying agricultural products to around 50 countries. “Against the backdrop of population growth, climate change, and instability in global markets, food security is becoming a key factor in the sustainable development of states. Under these conditions, Kazakhstan is capable of occupying a strategic niche as a regional center for the production, storage, processing, and supply of grain products,” Saparov said. The minister added that Kazakhstan is implementing a comprehensive livestock development plan for 2026-2030 aimed at increasing livestock numbers and expanding the sector’s export potential. Saparov said Kazakhstan possesses the resources necessary to strengthen its position as one of Eurasia’s key food hubs and is prepared to ensure stable, rapid, and cost-effective supplies of grain and processed grain products to Central Asia, the Middle East, Europe, and other regions.

Afghanistan

Opinion: Hormuz Crisis Pushes Afghanistan Aid Routes Toward Central Asia

The crisis surrounding the Strait of Hormuz is usually viewed through the lens of energy security or military escalation. But it also has another, less visible, humanitarian dimension. A recent article in The Guardian, “Calls for humanitarian corridor through Strait of Hormuz as Iran war hits vital aid,” points to a critical shift: because of the conflict involving the United States, Israel, and Iran, along with instability around Hormuz, traditional humanitarian supply routes are beginning to break down. For Afghanistan, this is no longer a theoretical concern but an operational reality. According to the World Food Programme (WFP), cited by The Guardian, the cost of delivering food to Afghanistan has tripled. Cargo that previously moved by sea through Hormuz and onward to Pakistani ports must now travel overland across multiple countries, adding weeks to delivery times. The consequences are felt most acutely by vulnerable populations, particularly children. Predictability is one of the core requirements of any humanitarian system, and that predictability is now disappearing. Some shipments are stranded in regional hubs. Routes are constantly changing. Fuel costs continue to rise. Even modest increases in oil prices significantly raise operational expenses for humanitarian agencies. For Afghanistan, the implications are severe. The country has been in a prolonged food crisis for several years, with millions dependent on external aid. Delays of even one or two weeks can directly affect malnutrition and mortality rates. According to United Nations estimates, around 3.7 million Afghan children are currently suffering from wasting, nearly one million of them from severe wasting, a condition associated with sharply elevated mortality risks. UNICEF estimates that in 2026 alone, 1.304 million children aged 6-59 months will require treatment for acute malnutrition, including severe cases and other high-risk groups. Another 1.2 million pregnant and breastfeeding women are also suffering from acute malnutrition. Under these conditions, even temporary disruptions in aid deliveries become a direct threat to human life. The situation is being compounded by several overlapping factors. First, instability around the Strait of Hormuz has made maritime routes both more expensive and riskier. Second, the Pakistani corridor, previously the main overland route, has become unreliable, as repeated border closures and restrictions have tied humanitarian deliveries to the fluctuating political and security relationship between Kabul and Islamabad. Third, Iran has imposed restrictions on food exports and has itself become part of the conflict zone, undermining its role as both a supplier and transit route for Afghanistan. Together, these developments are creating what can be described as a “triple crisis” for humanitarian logistics into Afghanistan. The previous aid delivery system is effectively ceasing to function. In response, the WFP is restructuring its logistics network. One solution has been increased use of the Lapis Lazuli Corridor: Turkey-Georgia-Azerbaijan via the Caspian Sea-Turkmenistan and Afghanistan. Although this route is longer and more expensive, it offers predictability and an alternative to disrupted maritime pathways. The key issue is no longer which route is cheapest, but which is reliable. This shift places Central Asia increasingly at the center of...

travel

Turkmenistan Effectively Bans Passengers from Taking Food Abroad

Since February, passengers departing from Turkmenistan’s capital Ashgabat have effectively been prohibited from taking food products out of the country. The restrictions reportedly apply to meat and fish products, canned goods and even bread. No official explanation has been provided. According to turkmen.news, a ban on the export of most food items was introduced at Ashgabat International Airport in February. The measures affect passengers flying to Turkey, the United Arab Emirates and other destinations. Controls are reportedly carried out before the main customs inspection, in the oversized baggage area. Only after this additional screening are travelers allowed to proceed to standard border control procedures. However, few passengers reportedly pass the initial check without issue. Eyewitnesses cited by the outlet say that many passengers are found carrying canned kaurma (meat preserved in fat), as well as sausages, smoked and salted fish, canned meat and fish, condensed milk, homemade preserves, vinegar and bread. Confiscated products must be left behind. Passengers accompanied by relatives are reportedly allowed to hand over the food to them. Those traveling alone are said to ask taxi drivers to return the items to their homes, while some leave bags on airport benches. There has been no official statement clarifying the situation. The Customs Service of Turkmenistan has not published any formal ban on the export of food products, except for sturgeon. Food items are also not listed among prohibited exports on the website of Turkmenistan Airlines. Sources cited by turkmen.news suggest that the tightened controls may be linked to cases in which Turkmen food products were confiscated at foreign airports, particularly in Istanbul and the Russian city of Kazan. In early February, more than 10 kilograms of honey and over 53 kilograms of meat were reportedly seized from Turkmen citizens in Kazan. A year earlier, turkmen.news reported increased scrutiny of passengers carrying food. At that time, checks were described as less systematic and, according to sources, were often accompanied by alleged demands for bribes rather than consistent enforcement of formal regulations. For many Turkmen students studying abroad, food brought from home is not only a matter of preference but also an economic necessity. Preserved products such as canned goods and kaurma can be stored for extended periods and significantly reduce living expenses. Turkmen food products are generally cheaper than comparable goods in Turkey, Russia or the United Arab Emirates.

Food

Beshbarmak, Pilaf, and Olivier Salad: What Will Be Served on New Year’s Eve Tables in Central Asia

New Year remains one of the most significant holidays in Central Asia. While its scale and prominence have gradually declined due to rising religiosity, many residents still regard it as the foremost secular and ideology-free celebration of the year. Across the region, households prepare their most beloved dishes to ring in the occasion. No New Year Without Olivier Salad For many families, traditional fare is an essential part of New Year’s Eve. Olivier salad has long been a staple of the holiday table. Originally created in the 1860s by a French chef in Russia, the dish once featured ingredients such as hazel grouse and seafood. Over time, particularly during the Soviet era of shortages, the recipe evolved. Today, Olivier salad typically includes beef, chicken (or boiled sausage), potatoes, green peas, pickled cucumbers, and mayonnaise. It is usually prepared in large batches to ensure there is enough for all guests. Other popular salads include herring under a fur coat, vinaigrette, and “Tenderness”, hearty dishes that can leave guests too full for main courses. Even in modest households, red caviar often finds its way to the table, adding a touch of festivity and indulgence. Kazakhstan: Beshbarmak with a Twist In Kazakhstan, beshbarmak remains the centerpiece of the New Year’s feast, as it is for most major celebrations. Traditionally, the dish combines three cuts of horse meat, kazy, karta, and zhay, served with flat noodles and onions. However, some families are adapting their menus in line with the Chinese zodiac. As the Year of the Red Horse approaches, online advice has suggested avoiding horse meat out of respect for the symbolic animal. A vegan version of beshbarmak, featuring mushrooms and pumpkin, is gaining traction. Baked koktal fish is another showpiece dish, while kuydak (lamb with potatoes and onions) and khan syrbaz (a rich stew of lamb, vegetables, barley, and broth) are popular additions. Desserts often include traditional fermented milk products such as zhent, katyk, and irimshik, and the table is rarely without kumys, a fermented mare’s milk beverage. Uzbekistan: Pilaf Reigns Supreme In Uzbekistan, New Year is celebrated with great enthusiasm. According to folklore, Korbobo, a local version of Santa Claus, arrives on a donkey with his granddaughter Korgyz to distribute gifts to well-behaved children. Pilaf, or plov, is the dominant holiday dish. Made with rice, carrots, onions, meat, and spices, regional variations might include raisins or quince for added sweetness. Each area boasts its own version of the national favorite. Samsas, meat-filled pastries baked in a tandoor, are also served, as are manti, large, steamed dumplings filled with lamb, beef, or pumpkin. Other popular dishes include kazan-kabob (fried meat and potatoes). For dessert, chak-chak (fried dough with honey) and halva (made from sesame, semolina, or nuts) are perennial favorites. Kyrgyzstan: Boorsoki and Beshbarmak In Kyrgyzstan, beshbarmak, prepared with either horse meat or lamb, is also a central dish. Families commonly serve manti, baked chicken, and boorsoki (known in Kazakhstan as baursaki), fried dough balls that are a holiday staple. Other meat-based specialties...

Food

In The Kitchen: A Reflection of Taste and Art, Savoring the Color of Flavor

In the culinary world, all eyes have turned towards Almaty, as the city becomes the stage for In the Kitchen: Anniversary Edition, an international project uniting haute cuisine and contemporary art. This year’s edition centers on Austrian conceptual artist Norbert Brunner-Lienz, whose work explores how language and reflection shape perception, turning words and images into immersive experiences. At Laureate Grand Café, his installation has become the heart of a three-night gastro-performance. Mirrored surfaces invite guests to see themselves within the art, blurring the line between viewer and participant. Each reflection reveals the unseen link between seeing and being seen, transforming perception into part of the artwork. Light and meaning shift with every glance. [caption id="attachment_38089" align="alignnone" width="1600"] Image: Ilyas Otan[/caption] Brunner, who lives and works between Vienna and New York, is personally presenting the project in Almaty, with guests having the opportunity to meet him, learn about his creative philosophy, and experience how his art connects the visual, linguistic, and culinary worlds. The gastronomic performance is led by Michelin-starred twin chefs Dominik Sato and Fabio Toffolon from The Chedi Andermatt in Switzerland. Inspired by the Japanese concept of ichi-go ichi-e, the art of treasuring each unrepeatable moment, their menu transforms dining into a multisensory journey. Completing the team is Yoshiko Sato, pastry chef at The Japanese (two MICHELIN stars), celebrated for desserts that balance technical mastery with grace and feeling. [caption id="attachment_38090" align="aligncenter" width="1600"] Image: Ilyas Otan[/caption] Education plays a key role in this edition. Students from Almaty Technological University (ATU) will attend free masterclasses with the Michelin-starred chefs. Workshops are being held at both the Laureate Grand Café and ATU, giving young chefs direct access to the world of haute cuisine. Among the special guests are Giliola Masseroni, owner of Gioielleria Maison “Giglio” in Cremona, Italy; Olga Daniele, founder of 365 ART in Switzerland; and Ainur Akhmetova, founder of Laureate Grand Café and co-founder of In the Kitchen. Olga Daniele imagined In the Kitchen as a dialogue between art and gastronomy, where creative thought is served alongside taste and texture. In collaboration with Ainur Akhmetova, she brings this vision to Kazakhstan, weaving together good food with art to create an experience that speaks to all the senses. [caption id="attachment_38091" align="aligncenter" width="1600"] Image: Ilyas Otan[/caption] Their partnership rethinks how we encounter art and eating: not as separate disciplines, but as intertwined forms of expression that reveal how creation lives in every brush stroke, flavour, and idea. A forthcoming book of culinary art will capture this collaboration, inviting readers to engage with these themes further. In the Kitchen: Anniversary Edition unfolds as a shared act of creation, where food becomes a language and creativity takes shape in the exchange between those who make and those who taste. The event will be held at the Laureate Grand Café, 85 Bogenbai Batyr St., Almaty, from October 23–25, 2025.

Food

Despite Official Optimism, Southern Kyrgyzstan Struggles with Food Shortages

Kyrgyzstan’s Minister of Water Resources, Agriculture, and Processing Industry, Bakyt Torobaev, has reported steady growth in both agricultural output and the processing industry. Speaking at a briefing in Bishkek, Torobaev stated that agricultural production in the first half of 2025 reached $1.3 billion, $160 million more than in the same period last year, representing an annual growth rate of nearly 4%. The processing sector also showed gains, with output valued at $556 million in the first six months of the year. Torobaev added that the population was “provided with six basic foodstuffs: milk, meat, potatoes, vegetables, sugar, and eggs.” However, figures from the United Nations World Food Programme (WFP) paint a less optimistic picture. The agency’s research indicates that 8% of Kyrgyzstan’s population faces food shortages, while 53% have access only to the minimum required food supply. According to a WFP report, most households (74%) rely on negative coping strategies, such as depleting savings, borrowing money, and cutting expenditures on education and healthcare to meet their food and other basic needs. Additionally, 10% of the population reported a decline in income over the past year, with an average reduction of 37%. The WFP stated that the Jalal-Abad and Osh regions, both in the more densely populated south, account for nearly half of all citizens experiencing food shortages. High poverty levels in these areas, as well as in Batken, reflect the country’s highest rates of economic and food insecurity. The WFP supports vulnerable households through research, targeted material aid, and community programs aimed at building a sustainable food system. Assistance includes fortified wheat flour, vegetable oil, and cash transfers to low-income families participating in community development or human capital projects. The agency also supplies wheat flour to schools to improve nutrition for students in grades 1-4.