Innovation Owner
ผศ.ดร. พิมพ์เพ็ญ พรเฉลิมพงศ์
Advisor
Details
This project adds value to Nam Dok Mai mangoes from Khlong Khuean by utilizing fermentation technology to create premium Mango Cider Vinegar and Sparkling Mango Cider Vinegar, targeting the health beverage market.
Thailand is a major producer of high-quality tropical fruits, particularly the Nam Dok Mai mango. Mangoes grown in Khlong Khuean, Chachoengsao, possess a unique character due to the local sediment and brackish water. However, produce that does not meet export standards is often discarded or used in low-value industries.
Researchers from King Mongkut's Institute of Technology Ladkrabang (KMITL) have applied fermentation technology to address this:
- Mangoes are fermented with a specific starter culture to produce Mango Cider Vinegar (a patented process).
- The product has been further developed into Sparkling Mango Cider Vinegar, an innovation with the potential to enter the premium health beverage market.
Objective
The project aims to increase the value of Nam Dok Mai mangoes through fermentation processing and to develop the fruit processing industry using fermentation technology and pilot plants to generate income.
- To add value to Nam Dok Mai mangoes by fermenting them into Mango Cider Vinegar and further developing them into Sparkling Mango Cider Vinegar.
- To develop the fruit processing industry using fermentation technology and pilot plants to generate income.