Abstract:
Development Project of instant Thai curry products for export industry aimed to conduct the process of making curry to have shelf-life extension and transfer this knowledge and technology to community, entrepreneur and private organizations for industrial
productivity with quality, ready-to cook and tasty delicacy curry paste. It also helps adding value for the market and the export which is correspond with the policy of promoting
Thailand as Kitchen ofthe World
Since 2006, the research on curry paste process and developed recipe included 5 types of curry; red curry, green curry, Pha-naeng curry, Tai PIa curry (Fish innards curry) and Thai Tom Yum curry.
The result of the study was found that the overall satisfaction level of the consumer was accepted for curry powder because it lasted and was ready to cook. As for the research in 2007, it focused on the shelf-life extension of
Thai instant curry and was developed by testing for its quality by physical, chemical, microbial and sensory evaluation. It was found that Thai instant curry lasted for more than 8 months. When developed to use in the factory,
the quality of curry was not different from the one produced in the laboratory except curry's weight after drying which was less; however, the result was accepted. In this case, the quality of raw material, temperature and drying
period should be controlled constantly.
The researcher transferred this knowledge and technology to the community and target private organization twice. The first time held on "Instant Curry Course" at the Faculty of
Home Economics Technology between 30 June -1 July 2007. The second time was the training course for Organic community in Khon Kaen province between 21-22 July 2007. The result of the technology transfer was found that 94.6 % of the participants'
satisfaction was accepted and after the course was finished the target groups applied this knowledge and technology for their careers to increase community's income. It is regarded that this project
was accomplished according to its success in the goal and objectives.
