Melaka: Angkatan Koperasi Kebangsaan Malaysia Berhad (Angkasa) launched ‘Rasa Melaka by Angkasa’, a new pilot project showcasing local gastronomy, culture, and cooperative entrepreneurship in the tourist hotspot area of Jalan Kasturi here today.

According to BERNAMA News Agency, Angkasa president Datuk Seri Dr Abdul Fattah Abdullah stated that the state’s UNESCO-recognised tourism, heritage, and cultural status offers cooperatives a unique advantage in entering this new sector. The project is a collaboration between Angkasa, the Melaka Islamic Religious Council, Koperasi Hajah Che Me Melaka Berhad, Koperasi Abang Beca Melaka Berhad, Koperasi SMK Tun Ghafar Baba Berhad, and Koperasi Gabungan Kariah Masjid-Masjid Negeri Melaka Berhad.

‘The project provides participating cooperatives the opportunity to promote traditional foods, handicrafts, cultural experiences, and community tourism packages, directly benefiting the local economy,’ he said. He added that visitors can engage in activities such as renting and wearing traditional Malay and other ethnic attire, or taking a trishaw tour around Jonker Walk and nearby heritage sites.

Abdul Fattah made these remarks following the pre-launch of the project, which was officiated by the state executive councillor for Entrepreneur Development, Cooperatives, and Consumer Affairs, Allex Seah Shoo Chin. Also present was Mustafa Kamal Mohd Nor, Malaysia Co-operative Commission director for Melaka.

He further mentioned that the ‘Rasa Melaka by Angkasa’ project aims to strengthen inclusive economic development through sustainable tourism and has the potential for expansion to other states. This would reinforce cooperatives as the backbone of community-based tourism in Malaysia.

The new Angkasa initiative, Abdul Fattah noted, will also support government efforts to promote the national tourism sector, particularly in preparation for the Visit Malaysia Year 2026 campaign. “Based on the latest statistics, there are over 300 cooperatives in Melaka involved in the tourism sector. We aim to add value through gastronomic and cultural elements to enhance these cooperatives. Cooperatives have extensive capacity to become strategic partners in driving tourism that benefits local communities,” he said.