Bangkok, 18 June 2025 – Thai AirAsia has signed a Memorandum of Understanding (MOU) with the Department of Internal Trade, Ministry of Commerce, to support Thai fruit farmers by purchasing 1,000 tonnes of fresh longan, mangosteen, and Phulae pineapple that will be featured on its in-flight menu. These high-quality fruits will be transformed into a variety of food and beverage items, which will be served on all Thai AirAsia (FD) and Thai AirAsia X (XJ) flights, both domestic and international, starting this July.

The collaboration aligns with the government’s agricultural support policy championed by Prime Minister Paetongtarn Shinawatra. According to Minister of Commerce Mr. Pichai Naripthaphan, the initiative is part of a new collaborative model to further enhance the value of Thai agricultural products. By engaging major private-sector partners like Thai AirAsia, the program aims to create alternative distribution channels and increase earnings for local farmers.

“Thai AirAsia will help absorb key seasonal fruits such as longan, mangosteen, and Phulae pineapple, transforming them into in-flight offerings including beverages, snack boxes, and hot meals. This initiative is set to begin in July 2025 and would continue throughout the year,” said Mr. Pichai.

As part of this effort, consumers will also enjoy special promotional prices, helping bring these delicious local fruits to a broader audience while directly supporting Thai farmers. The program will roll out in phases: July will feature longan-based menus, followed by the “queen of fruits,” mangosteen, in August, and finally, Phulae pineapple-based items during November and December.

Mr. Tassapon Bijleveld, Executive Chairman of Thai AirAsia, in expressing his enthusiasm for the partnership, said: “We are proud to be part of this meaningful initiative. The fruits we source are not only of exceptional quality but also lend themselves to creative culinary innovation. We’re excited to introduce unique in-flight dishes to our guests on both domestic and international routes.”

Ready to be served from July, the first wave of new menu items features innovative creations using longan as the key ingredient. Highlights include Hat Yai Fried Chicken with Longan Sauce and Aiyu Jelly with Longan and Goji Berries.

Following this debut, more exciting menus will be introduced using other Thai fruits. For mangosteen, known as the queen of fruits, featured dishes include Spicy Mangosteen Salad with Fresh Shrimp, Roasted Duck Red Curry with Mangosteen, and Hokkaido Mangosteen Roll. For pineapple, creations include Hawaiian Pizza and Phulae Pineapple Nam Prik Ong (Northern Thai Chili Dip).

In addition to full meals, guests will also be able to enjoy snack boxes and fruit-based beverages. Each snack box will also come with a special THB 20 discount coupon as an encouragement for passengers to continue supporting the initiative.

Mr. Wittayakorn Maneenet, Director-General of the Department of Internal Trade, noted: “This MOU with Thai AirAsia is a key component of our 2025 Fruit Management Strategy. It allows us to channel 1,000 tonnes of local fruits into new consumer markets, while also exploring future opportunities such as transforming shrimp and seabass into ready-to-eat in-flight meals.”

He expressed his appreciation to Thai AirAsia for its cooperation in this initiative, which focuses on purchasing three main types of fruit—longan, mangosteen, and Phulae pineapple—to be developed into in-flight menu items served throughout the year. The initiative also supports the production of processed fruit products sold onboard via inflight carts.

Additionally, there are plans to support whiteleg shrimp and barramundi farmers by developing ready-to-eat hot meals for both domestic and international routes. Some of the upcoming dishes, he noted, are especially enticing, including Ebi Zaru Soba (chilled shrimp soba) and Southern-style Yellow Curry with Seafood and Basil Omelet.

“This campaign, branded as ‘Fruits On Board’, brings Thai fruits directly to the skies and into the hands of end consumers. It not only delights travelers with delicious options but also creates sustainable support for our agricultural communities,” Mr. Wittayakorn concluded.