Innovative Aromatic Coconut Processing and Food Safety Standard

Due to the problem of aromatic coconut oversupply, the price has fallen. Since farmers focus on selling fresh coconuts according to traditional produce selling, therefore, they cannot tackle the oversupply, causing the remainder was left inedible and rotten. In response, Assoc. Prof. Jindawan Siruntawineti, Assoc. Prof. Win Chaeychomsri and the research team passed on technological and innovative knowledge of aromatic coconut processing according to the Food Safety standard to the Aromatic Coconut Community Enterprise. The aromatic coconut-processing initiative aims to promote food safety, excellent quality, convenience of consumption, lightweight and ease of delivery, long shelf life, less remainders, value addition, and a sustainable local community. For more information, please contact Assoc. Prof. Jindawan Siruntawineti at, Department of Zoology, Faculty of Science, Kasetsart University, Tel. 08-1376-2006.

🌟 Please advise me : https://forms.gle/gjUASyPEAE8yshPg7

🌟 Fanpage : https://www.facebook.com/kasetnumthaiTV
🌟 Youtube : https://youtube.com/@KasetsartNamThai
🌟tiktok : https://www.tiktok.com/@kasetsartnamthai