"Ratchaburi Aromatic Coconut" Leveraging Technology to Develop Processed Products and High-Value Commodities

     Another gem from Ratchaburi province that has been registered as a Geographical Indication (GI) product is the 'Goan Jeeb' variety of aromatic coconut. It's renowned for its sweet, fragrant taste, and is one of the country's important exports. This led the National Science and Technology Development Agency (NSTDA), along with the Thai Institute of Food and the Research Institute of Science and Technology, to establish a project to develop processed products and high-value commodities from the Ratchaburi aromatic coconut. This is in line with the Bio-Circular-Green (BCG) economy model, aiming to enhance the value of the aromatic coconut. In the past, farmers struggled with marketing their produce, faced with oversupply and downgrading of coconuts due to blemishes incurred during harvest and transportation. This led to selling at prices lower than the cost to processing industries or even wasting a considerable amount. Ratchaburi became a pioneer province in this movement, prioritizing the aromatic coconut as a key agricultural product.

     Currently, various product prototypes have been developed from aromatic coconuts, ready to be transferred to communities. For instance, a refreshing beverage product called COCOBIOTIC has been developed from Thai aromatic coconuts using a single-step fermentation process. It's low-cost, high-efficiency, and delivers a delicious probiotic drink with the color, aroma, taste, and fizz similar to kombucha tea. It's rich in probiotics that aid digestion. They have also developed coconut-based alternatives to yogurt and ready-to-drink yogurt containing live probiotics, catering to the plant-based consumer group.

     In terms of extending the shelf-life of aromatic coconut water, the Thai Research Institute of Science and Technology has applied its expertise in food processing methods, including freeze-immersion, sterilization, and High-Pressure Processing (HPP). This enables the storage of coconut water for up to 30 days to one year (depending on the method used), while still preserving the signature flavor and aroma of Ratchaburi aromatic coconuts.

     Pushing forward the BCG economic model locally requires attention to every dimension, including agriculture, processing, alternative energy, and tourism. It can enhance competitive abilities, uplift farmers' incomes, and ensure sustainable quality of life. The NSTDA is committed to leveraging the BCG economic model to maximize tangible success.      

Data updated on March 23, 2023
Source: National Science and Technology Development Agency (NSTDA)
Tel: +66 2564 8000