Ratchaburi perfumed coconut

Last updated: 18 Jul 2023  |  28 Views  | 

Ratchaburi perfumed coconut

      Dr. Yuvaresh Malila Food Biotechnology Research Team (IFBT) Biotech NSTDA. As the project leader, he said that Ratchaburi's perfumed coconut is a cash crop with great potential, but there is still a problem of oversupply that usually occurs between October and December with large yields, including many coconuts that are discarded due to defects exceeding the standard. In addition, in the processing process, there are coconut pulp residues and waste waste that is unfortunately discarded. Therefore, the project aims to develop processed products and high-value products from Ratchaburi perfumed coconut, including technology to extend the life of perfumed coconut water to convey to the community.


      Government agencies and private sectors in the area, relying on the expertise of each agency, to encourage farmers to create added value for perfumed coconuts from upstream to downstream on the basis of appropriate technology. At present, there are many prototypes of coconut perfume products that are ready to be transferred to the community, such as Thai perfumed coconut vinegar products, produced with one-step fermentation technology, low cost, high efficiency, COCOBIOTIC, ready-to-drink probiotic beverage products with color, aroma, etc. The taste and tingle is similar to kombucha fermented tea. Rich in probiotic microorganisms, helping with digestion, fermented coconut products mimic yogurt and ready-to-drink yogurt that contain live probiotic microorganisms. It is classified as an alternative plant-based product.


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