Thai Report by Neti

Training Courses Offer by Thailand International Cooperation Agency
(TICA)
Subject: Thailand Report from Sustainable Food Security Base on Postharvest Processing
and Quality Assurance of Selected Agro Industry 14th of June to 13th of July, 2016.
Reported by: Peioneti Lui

Travel Impression & Experience
Transit Experience
Travel Arrangement – It was too tight, as we had just been informed by TICA on 7 June 2016 about our
acceptance letterandinvitationto participate in the training. Therefore, we had to rush up everything
to schedule includinglodgingtransitvisatoNZ andticketsbefore we flyouttoNew Zealand.Itwasnot a
great impressionforme with all these last minute arrangements especially when trying to contact the
Thai Embassy in NZ for an appointment for us in applying for a visitor’s visa to Thailand. In addition,
once an appointment was sorted, we had to get to their Embassy in Auckland on the next morning of
our arrival inNZ, sortout our visa, which we had about 3 hours to do that before we fly out. Luckily we
managed to get it before we went straight off to Airport in that afternoon.
Travelling to Thailand
This was my first time to travel beyond New Zealand and Australia over to Asia. It was very exciting
experience, afterthe hectic experience in sorting out our visa in NZ. As we arrived in the International
AirportinBangkokaround 10pm, itwas beautiful andhumungous.There wasnoone to directusout but
we manage to followthroughgiventhe signpostsatthe airport. We finally got to the AOT at the airport
where all hotel pickups are based, and we got in the shuttle and went to our hotel. When we reached
the hotel we were informedthatthe trainingwill notstartuntil the 17 June, as there were only 7 out of
the expected 19 participants got in so far.
On that note, we enjoyed ourselves in the hotel, we had free breakfast and we were happy that the
traininggotdelayedsowe can have time tolookaround the complex andtoget to know some places in
the city. At lunch we manage to visit some of the stalls across the hotel and had lunch there. Again,
luckilywe were informedaboutourpocketmoneythatwe have tocome with,anddonorwill reimburse
us when we got there. As we try to familiar with the place, participants starts arriving everyday and in
that weekend, and I just happened to find out that all of us are first time visitors to the country.
On the first day of taining, 17 June, a Friday morning, we were directed to gather to the Kasetsart
University by bus to meet our course coordinator and this is where we going to house for training.
Anotherupsetexperience wasthatonthat journey,the busdriverdrops usin a wrongplace and we had
to get another bus from that area to go to Kasetsart University we ask a few students in the bus they
knowthat place and theyleadusthere. Thatwas a bad experience and it shows that disorganization of
the program or even someone to meet us at the hotel and tell us what to do and show us the place to
go. But somehowwe willnotforgetthe firstdayof trainingstart whenwe got lostbutluckily it was lost
on land and not at sea.. When we get to the University Dr. Juangjun Duangpatra introduced himself to
us.He wenton to talkabout“plant forfood”she is the first lecturer for the first session in the morning
and the afternoon we had Professor Dr. Vichai Haruthaithanasan spoke on “Food Security and some
Factor”.

Day 1: Morning Session
Presenter: By Dr. Juangjun Duangpatra
Dr. Juan Talk about “Plants for Food” She believe that plant for food is base on human consumption
some they grow plant for Food some they grow plant for Feed some they grow plant for Fuel but it
dependenthowtheyinterestingonusingplantforas usedforFood for theirfamilyneedsortheyusedit
for animal Feedortheyuseditto make a Fuel formachine suchas vehicle etc.She alsotalksabout what
is crop? She define crops is Agronomy mean Field Crop has different type Vegetable and Flower,
Ornamental,FruitandTree or Others.She differentiate cropsfromplant,she define plant as everything
you look outside it surround the environment has green color and it taking carbon hydrate for
photosynthesis process. Different from crops has specific reason why you growing crops for your own
consumption and it can be for food, feed and fuel.
Crop (Plant) Production has two main Factors that rely on it such as Variety and Environment. For
VarietyittalksaboutGeneticengineering,andEnvironmenttalkaboutClimate and Weather Condition.
Some Crops that u might selecteddue to a good variety and depend on their environment which may
due to Climate andWeatherCondition.Forexamplesome of the plant breeder they have research and
doingsome practice onGeneticengineeringlike crossbreedingsome plant that can tolerant to drought
or floodseasondue toclimate change.In this case those two main factors they will affect your yield of
your crops if you not manage it well and find the specific crops to grow on a right time on good
Environmentcondition.Some spices cangrow well ondrought season and had high yield some are not,
but they grow well on rain season and if it flood they still survive and get a high yield production.
This Diagram may help to determine those two Factor has affect Crops on Yield Production.
The Outcome might be Genetic + Environment = Yield
This diagram show that all those Factors may interaction to each other for high yield production if you
missout one of those Factors you will accepted fact of low yield production or nothing at all. If you do
not manage well youCropstogrow whichmeanyouchose the right Varietyof Crops for most favorable
Environment Condition then accept the consequences of low yield production or nothing at all. But if
you do the right selection you will end up with high expectation of high yield production.
Factors
Variety
(Genetics)
Environment
Climate
(Kind/Species)
Weather
(Yield)

Crop Production Management
If you chose a good variety for grow you might be thinking about that contents of that cultivar cause
theymightbe pure line which mean it come from the mother plant or self pollination, in breed which
meanthat cross pollination andlastitopenpollinatedvarietywhich mean can be pollinated of anyhow
it’sismore easier.SomehowthatHybriditmostconcernby people because theywill producehighyield
but they never know it just only once while they used it they can’t used again. Because Hybrid it only
final geneticengineeringwhichmayconsistahighgenerousspeciesfor a while but after sometime will
not be longerusedcause theywill notcontinuouslyfertilizationitjustonlyaartificial fertilization which
made a hybrid species has been done by a plant breeder at Tissue Culture.
There are some componentyouneedtoknow aboutthatvarietyyouselect due to fertilizer, soil, water
and pestyouhave to ensure thatcultivarhas those component.Anexample if you chose a good variety
that can be monitored Fertilizer in the soil with good holding water capacity and resistant to pest and
disease on the environment.
Here some diagrammightbe illustrate those interactComponents needed for selection a best Variety.
The Aspects of Post Harvest
Post harvest is a harvesting time up to the harvested materials are consumed (utilize, used).
Harvestingmaterial it’saquantityoramountof productionthatwhichdetermine involume and weight
and alsoinqualitywhichmeansthattexture orthe tasty of that production. For an example if its maize
the quantityithow much yields that you harvest their volume or their total weight, and for quality it’s
that maize it seeds or its grain. Seeds or Grains are the mature ovary or mature ovule or mature fruit.
Seedsisviable andgeneticallypurity(variety)vigoritgoodforplantingbutGrainscouldbe viable ornon
viable anditfor consumptionbecause it good taste, good flavor, and good nutrition. When we harvest
Maize we have to wait until it reach maximum yield (seed/grain yield).
Varieties
Fertilizer/Soil/Water/Pest/Others
Pure Line
Inbreed Line OpenPollinatedVariety Hybrid

Day 1: Afternoon Session
Presenter: By Dr. Vichai Haruthaithanasan
Dr. Vichai talk about Food Security, he define food security it exist when all people at all times have
physical social aneconomicaccessto sufficientsafe andnutritiousfoodtomeettheirdietary needs and
foodpreferencesforactive andhealthylife. He definedalso SelfSufficient,which mean to have enough
foodconsumption by ourselves not including buying. There a two basic factor which concerning about
security. First one is population and the second one is food those two factor need to be balance to
secure the risk of self-sufficient.
Food Security is depended upon 4 basic factors.
1. Availability
2. Access
3. Utilization
4. Stability
Availabilitymeans,the availabilityof foods either self sufficient/import/surplus for export that is food
security.Accessmeans,we have moneytobuyourfoodsineveryplace inthe world. We should have to
education and work done to get buying power. Utilization means, we know what to eat for our health
and safe. We should have knowledge on hygiene, nutrition and good health. Stability means, we can
approach to get our foods in every place in the world either buy/self sufficient that is food security.
There is some Factors Affects Food Security.
1. Climate Change
2. Free Trade Area and Unlimited Investment
3. Change of Land Uses
4. Pest/Disease Break
5. Oil Crisis
Climate Change occurred due to Carbon Dioxide and Methane Gas penetrate and eliminate the ozone
layer which the Green House that protect the planet from heat of sunlight. In this situation that most
Industriesthatproduce producttheyhadevacuate much of that effective gas to the atmosphere and it
expose to the ozone layer and will make space for the sunlight which increasing the heat in the world
would be change the climate as well. Free Trade Area now there are many agreements on trade
bilateral, trilateral and multilateral is effective. Its mean no tax and barrier on trade. So it is very high
competitive on trade. Its selects the stronger and eliminates weaker. At the beginning to take time to
adapt,especiallyagriculture. It is strong in some and weak in some produce, for the long run it is good
for all.Wheneverwe talkabout UnlimitedInvestmentthe rich person gets advantaged and can control
almost all. Change of Land Uses the richer can buy and build almost everything. The richer can change
the land for other purposes. Finally they can control all. Pest is cover all insects and Diseases, when it
out break it destroys primary agricultural produce include animal and fish. Oil Crisis is due to the
increase of price.Soit affectstoeverysectors.The increasingof price isnotrelatedtoany others.Sothe
of produce increase but buying power is reduce.

Presenter: By Dr. Vichai Haruthaithanasan
Dr. Vichai presentaboutFood Preservation base on tropical fruits, vegetables, sea product and animal
production. Deterioration of fresh foods may cause by three main factors after post-harvest.
1. Physiological deterioration
2. Mechanical damage or Physical injury
3. Disease andpest
Physiological deterioration cause by respiration on fruits, due to the process of intake product such as
carbon hydrate plusoxygenandthe outputor the product will carbon dioxide plus water plus heat will
helptoripeningandchange the color of the fruits.Compositionchangeswill distinguish by the size and
the color of the product which stage it better for harvest. Growth Development some fruits they had
sproutdevelopmentsuchasonionif uharvestthe bulbonionovermature the new sprout or plant start
to growing/developinsidethe onionbulb.Transpirationiswaterlossfromthe fruitswhile u harvest the
fruit you must ensure that you will reduce water loss from the fruit to maintain their good quality.
Which mean you might put your product in a low temperature place such as cooler place to prevent
water loss.
Food preservation is well known how to preventive spoilage
Methods of preventing decay or deterioration of foods, the fruit or vegetable is harvested, milk is
drawn, eggs are gathered, fish is obtained from natural waters, and animals are collected and
slaughtered. All kinds of food produces are carrying contaminating microorganisms from natural
sources. The processors attempts to cleanse and sanitize equipment coming to contact with food, to
reduce contamination and use proper packaging to protect directly from microorganisms.
There are 2 types of microorganism causing decay of foods.
1. Yeast and Mold is capable of main causing the deterioration of acids foods (pH<4.5) such as
fruits and vegetables.
2. Bacteria is capable of main causing the deterioration of low acid foods, (pH>4.5) such as milk,
meat and fish.
Preservationmightbe used Chilling and Freezing methods, Chilling process is using condition at >0-10
degree C.Standardtemperature is4 degree Cthe purpose of chilling process is to keep the fresh foods
or mildprocessedfoodsforashort time period,maybe a week.Freezingprocessisusingconditionat<0
degree C. Standard temperature is -20 degree C the purpose of freezing process is to keep any kind of
foodeitherfreshorprocessedfoodsforalongtime period,may be a year. The frozen food can kept for
a longtime due to the microorganism cannot grow in ice at 20 degree C the chemical reaction is nearly
stop action.

Presenter: By Dr. Chaiwat Boonkaewwan
Dr. ChaiwatpresentaboutProductionand Postharvestof Animal forFood,foodproduction their simple
diagram can demonstrate how production made, start from the producer until reach to the consumer
their some servile ways.
Farmer
Factory
Transportation
Warehouse
Distribution
Retailer
Restaurant
Consumer
An example if it a dairy farmer they had dairy cattle for production of milk and meat and transport for
the factory,sometimestheysale ittothe factoryif they don’t have a factory such as slaughter house or
pasteurizing machine for processing meat and milk or milk powder. A farmer must understand the
outline of howtotreat the animal welfare,suchassuppose tohave a nice paddockor house formilking,
paddock would be in a good standard of grass growing rich of protein. For milking house which meets
the standard of HACCP such as clean and facilitating and fully furniture with well ventilation. In meat
productiontheyhada golden key has to be follow to produce good quality of meat or meat carcass. At
the processing of meat you should started caring for the animal rearing system how you raise you
animal in a good standard. Transportation would be in proper way not disturbing the animal would
because animal canrelease ahormoneswhichsynthesizethe muscle toexcrete protein in to acid and it
lowrate of proteinconsistinthe meat.Slaughtersystemmightbe inastandardof GAP hygiene needed
to initiate in the slaughter had different place for killing the animal different place for cleaning the
animal and drain blood cooler room for hanging the animal and storage. All this practices it under on
management if you demand for high standard of good meat production you have to know how to
manage everythingif you do than you would able to produce good meat that consumer demand for it.
This diagram below will help to illustrate how to processing high quality in meat production in servile
way.

Golden Key to Meat and Carcass Quality
In the animal welfare you had to ensure that animal free from hunger and thirsty you feed the animal
withgoodfeedshelpfortheirdevelopment and growth. Free from discomfort has do feel comfortable
on the place or shelter did you provide clean and tight. Free from pain, injuring, and disease to avoid
contamination and hurting their lives. Free from express their normal behavior such as restless
sometimesthatanimal changestheirbehavior due toreactionof otheranimal theyusedto against each
otherso aggressive.Free fromfearssometimes animal can look for the farmer they kill his own kind in
the paddock they should do it in a different place to avoid animal seeing killing his kind by
human/owner.

Presenter: By Dr. Apita Bunsiri
Dr. Apita present about Postharvest Management and Packing House Operation of Fresh Fruit and
Vegetable.She is one of a researcher for the commercial farmer if the farmer had a problem feedback
from the consumer. They reported to Dr. Apita and her team co-workers to identify the problem by
askingquestionbase time andplace thatproblemoccurred.She haddesign anoperationtoconductas a
surveyaboutthe marketand consumerbase onsuitable productionthatconsumerdemandedthe most.
Dr. Apitadoingresearch on the requirements of markets and consumers and she believed that proper
managementandoperationof packinghouse maintainquality,extendingself life and reducing losses of
fresh produces. How she collected information they distributed some question air regard to the
consumersatisfaction,marketcompetitor,time thatcompetitorrelease theirproducttothe market,the
exactedproblemmaking losses of the produce. Planning has started from the farm to fork we need to
know what kind of variety to produce that consumer appreciated. What time we should bring our
produce to the market. How many days you had to prepared you produce to the market started from
the growing time until harvest, cleaning, storage to maintain their self life until it reach to the market
and consumerbuyit. Alwaysrememberthatproducthas cleanandbe safe frompesticide and also food
born pathogencontaminations. The diagrambelowshow of HandlingProductstartfromHarvest-Market

Presenter: By Dr. Preeyanooch Tippayawat
Dr. PreeyanoochTippayawat present about Food Safety, Standards, Inspection and Certification. Food
Safety is defined by Dr. Preeyanooch assurance that food not cause harm to the consumer when it is
prepared and/or eaten according to its indented uses. There a 10 factor affected food safety or food
quality.
1. More than 200 disease spread out through the food.
2. Contaminated food can cause long term healthy problem.
3. Food borne disease affect vulnerable people harder than other groups.
4. There are many opportunity for food contamination to take place.
5. Globalization make food safety more complex and essential
6. Food safety is multispectral and multidisciplinary
7. Food contamination also affect economy and society as a whole
8. Some harmful bacteria become resistant to drug treatments
9. Everybody has a role to play in keep food safety
10. Consumers must be well inform on food safety practices
FoodSafetyissharedresponsibilities to everyone for ensure that consumption food on highly healthy
standard.Buildingblocksfornational foodcontrol systemhasbeenhadmany function such as food law
and regulationestablishtoaware of foodsafetyandstandard development.Foodcontrol measurement
has been implement policy and operation coordination and some strategies measures. Inspection
Serviceshasconductedtoinspectandcertifythatexportcommoditieshascompliant with International
health standard (IHS). In the laboratory they try to investigate the physical, microbial and chemical
damage of product by analyze to ensure that in good quality standard. Information and technology
might disseminate to the farm in form of education and training so that the producer well
understandingwhattheydo. Principleof foodcontrol, tointegratedfarmtotable concept,riskanalysis,
transparency and regulatory impact assessment, an example we had to look for the concept of any
harmful product in term of risk analysis what it cause and negative effect to the economy, society and
health it is transparency for human or not, it will continuously affect human through generation? Is
there anyregulatoryimpacton highlydemandby consumer?If productcause anyharmful for us human
being then we try to avoid import that product.” Prevent it better than cure”

Conclusion
I wouldlike toconclude thisreportwith due respectandgratitude toTICA for the opportunity that they
gave me to join the Training program on Food Security and Postharvest. It a pleasure for me to
represent my country on that training which enables me to enhance my knowledge/skills about food
preservation,differentfarmingsystem,goodmeatquality,and Inspectioncertificationand postharvest.
This knowledge it relevant to Tonga and skills take away from this training helps us to apply that
knowledge in the Ministry and to promote food security in Tonga.

Thai Report by Neti

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