The Entrepreneurship Undergraduate Program held a practical lecture featuring Ms. Tjatur, a practitioner in the import-export sector with experience managing food emporiums. This activity provided students with insight into product standards suitable not only for the local market but also for the international market.

In her presentation, Ms. Tjatur explained that in the import-export world, product suitability is a key factor in determining a business's success. Products seeking to penetrate the global market must meet various aspects, such as ingredient quality, flavor consistency, food safety standards, attractive packaging, and complete labeling in accordance with international regulations.

As part of the learning, students were invited to directly analyze the fried onion product owned by a sixth-semester Entrepreneurship student, a business run by Ms. Maya. This product served as a case study to assess its suitability compared to similar products already available in traditional markets and supermarkets.

The learning method involved direct product comparisons, from taste, texture, aroma, to packaging and branding. Students were also invited to observe how products in modern markets meet certain standards that enable them to compete both nationally and internationally.

Through this approach, students understand that in the context of export and import, products must have clear advantages and be able to meet global consumer expectations. Differentiation, consistent quality, and legal readiness are key to developing products ready to enter a wider market.

This practical lecture is expected to enhance students' understanding of the importance of product standards in the international business world. With hands-on learning experience from practitioners, students are expected to be able to develop products that are not only marketable locally but also have the potential to compete globally.