The competitive advantage of Serunding Kubis lies in its sustainable use of cabbage waste to produce a novel food product, reducing agricultural waste while generating income for participating communities. Additionally, it creates new market opportunities for vegetable-based food products, supporting both economic and environmental benefits.

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The production of vegetable-based food products is currently limited, leading to significant food waste and restricted economic opportunities for farmers. There is a need for innovative solutions, such as Serunding Kubis, which transforms cabbage waste into a new food product, reducing agricultural waste while generating income for participating communities.

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Serunding Kubis transforms cabbage waste into a nutritious, cabbage-based food product, providing a sustainable solution to reduce agricultural waste. Developed by Universiti Malaysia Sabah, it diversifies vegetable-based foods and is marketed by participating communities under various brand names, generating income and creating economic opportunities. The technology promotes the sustainable use of resources while supporting community livelihoods through value-added food production.

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Serunding Kubis is a cabbage-based food product created by processing cabbage waste using traditional methods, including shredding, drying, roasting, and frying, to achieve a unique taste and texture. Preservation techniques such as drying, smoking, or fermentation are also employed to extend shelf life and prevent spoilage. By utilising cabbage waste, Serunding Kubis reduces food waste and environmental impact while promoting sustainable food production and preservation practices.

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