UAE scales up food production with 140 new products in pipeline

Dubai: The UAE plans to introduce 140 new locally produced food items over this year and next, in a push to strengthen domestic supply chains and reduce reliance on imports.

The move forms part of a broader strategy to scale up food production and improve long-term supply resilience, with authorities focusing on expanding output across dairy, poultry and processed food categories.

Dr Khalifa Musabah Al Tunaiji, Chairman of the Department of Agriculture and Livestock and CEO of the Production Establishment (EKTIFA) said the initiative supports the country’s wider food production chains, with a range of products including dairy, cheeses, butter and baked goods set to enter the market.

The expansion comes as the UAE increases domestic output across key categories, with EKTIFA operating at full capacity to meet local demand.

Milk production has reached 130,000 litres per day and is expected to rise to 300,000 litres by 2029, with supply targeted to serve more than one million people.

Poultry output currently stands at 7,000 birds per day and is being scaled up to 16,000, with longer-term plans to reach between 25,000 and 26,000 birds daily through expanded facilities and land allocation.

Vegetable and fruit supply is also being strengthened through local farms, ensuring steady availability of seasonal produce in the market.

The expansion of local production is being supported by a strong reserve system, with the UAE maintaining food stocks sufficient for up to six months, covering essential commodities and animal feed.

Al Tunaiji said the country’s food security framework is built on coordinated efforts across government entities, working under the Emirates Food Security Council to ensure supply continuity under all conditions.

He said proactive planning has helped the UAE navigate recent global disruptions, including the pandemic and geopolitical tensions, without major supply shocks.

Authorities are also investing in food processing infrastructure to support the growing output, with new facilities for cheese, butter, ghee, ketchup, tomato paste and fruit jam nearing completion.

A slaughterhouse and poultry processing plant are expected to become operational by the end of May, alongside an animal feed factory that will support upstream production.

Al Tunaiji said the system is designed to operate in an integrated manner, with production inputs sourced internally to support efficiency and consistency in supply.

The push to expand local production is also aimed at stabilising prices and improving accessibility for consumers.

Organic products are being priced competitively to ensure wider access, while initiatives such as contract farming are being used to better regulate supply and prevent market imbalances.

Through the Hasad project, authorities are working with local farmers to align production with demand, ensuring consistent supply while maintaining fair pricing.