Transfer technology on food processing: Technology transfer on production of hygienic palm-sugar vinegar
2000
Suwanna Srisawas | Paipan Budhaka | Poonnapha Bunyaphak
Thailand Institute of Scientific and Technological Research (TISTR) transferred the technical know-how on the production of hygienic palm-sugar vinegar to Agriculture Extension Officers and agricultures who had worked in the Technology Transfer Center. Plam-sugar vinegar produced by TISTR technique were divided into two grades. First grade vinegar has transparent color which was the same as that of imported vinegar, while the second grade had the same appearance as the locally produced vinegar. However, its sourness did not decrease during storage and it could be kept in closed bottle without explosion. TISTR also provided training on the proper process of fermented vinegar to agricultures in Ban Rumdang, Maphoe Singhanakhon, Songkhla Province.
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Эту запись предоставил Kasetsart University