RMUTT researcher enhances Prachinburi’s ‘fermented bamboo shoot’ to meet food safety standard

Researchers from RMUTT University provided Plaai Yai Community Enterprise located Prachin Buri Province their assistance to enhance of fermented bamboo shoot production quality reducing salt intake, providing sterilized vacuum packing, and increasing sales potential. The research team who were professors and researchers from Rajamangala University of Technology Thanyaburi, RMUTT consisted of Dr. Arani Chotiko, Asst. Prof. Dr. Sompong Saensenya, Faculty of Science and Technology, Asst. Prof. Dr. Palida Tang Anurat, Faculty of Agricultural Technology along with Dr. Paphonphat Pattharathiwat, Faculty of Home Economics Technology had collaborated and conducted a collective research on the project of developing traditional fermented bamboo shoot in tin bucket into sterilized and vacuum sealing fermented bamboo shoot. The process of production was divided into 4 stages, 1) analyzing contaminants and impurities in fresh bamboo shoots and bamboo shoots products, 2) using lactic acid bacteria to improve the quality of fermented bamboo shoot production, 3) determining suitable temperature and time for sterilization as well as 4) evaluating and predicting shelf life of fermented bamboo shoots under various conditions.

Dr. Arani revealed that having the highest bamboo plantation in the country, Prachin Buri province had been able to produce bamboo shoots with outstanding taste and quality. However, because bamboo was a seasonal agricultural plant, it was very possible the bamboo shoot production might result in oversupply.   That is to say, the price of the bamboo was too low during the rainy season and during the dry season, it would be very difficult to grow. With the idea of processing bamboo shoots for yearlong consumption, many locals who produced bamboo shoots decided to preserve the bamboo shoots by applying traditional bamboo shoot preservation technique that had been passing on from generation to generation. With low product value, unstable production supply and inconsistent quality, however, the consumers were lack of product confidence.

However, in order to achieve attracting the potential consumers, right way of preserving and packing bamboo shoots should be done so as to meets the required quality standards and greater demand of consumers. In the past, pickled bamboo shoots that farmers produced were generally sold for only 17-20 baht per kilogram but thereafter providing them with academic services, the locals were able to apply the given technological knowledge by themselves to save their unnecessary expenses.   For the locals, it turned out to be satisfactory, especially when they were able to increase the price of pickled bamboo shoots up to 70-80 baht per kilogram.  Resulting in better fermentation process, stringent sterilization measures, as well as eye-catching packaging and high product quality and safety, this research project was conducted effectively by the integration and collaboration of knowledge from 3 fields of studies. And thus, this could be a blueprint for greater achievement in future collaboration among different disciplines.    .

To provide conclusive summary of the fermentation process of bamboo shoot, Asst. Prof. Dr. Palida explained that with the lowest cyanide content than any other type of bamboo species, Dong Si Prachin was selected for preparation. First, the bamboo skins were peeled and cleaned before they were cut and chop into desired pieces. Later on, they were dipped and soaked in water before adding right amount of salt. After finishing soaking, rinse water out and dip them into boiled fresh coconut juice and sealed the jar. It was found that with the prior procedures, reduction of fermentation time could be down from one month to 3-4 days. Moreover, with this process, no remaining cyanide was found in bamboo shoot products. For the final approach, determination of sterilization measures and selection of suitable packaging were conducted. Moreover, having instigated the bamboo shoots’ shelf life, determining physical and chemical properties, checking for microbes and conducting sensory quality test were as part of boosting adding product value and consumer confidence to purchasing this OTOP fermented bamboo shoots.

Dr. Paphanapat also added that in order to successfully develop and enhance fermented bamboo shoots into sterilized vacuum fermented bamboo shoot packing, integration of various fields of knowledge were required to add product values to OPTOP bamboo products. Moreover, the educational visit had also attracted great interest from farmers and entrepreneurs of the Plai Yai Community Enterprise. He believed that educating farmers with practical knowledge could be helping them in many ways including reduction of toxic substances in bamboo shoots, development of decent production processes, and standardizing bamboo shoots without contamination.

Asst. Prof. Dr. Sompong also concluded that this research project was the result of collaboration between Thailand Science Research and Innovation (TSRI) and 8 Rajamangala Universities of Technology that created value addition throughout the chain of OTOP products made from bamboo which were produced and manufactured in Prachinburi. For further information, contact Faculty of Science and Innovation, RMUTT, Pathum Thani 02 5494150