Energy-Efficient Drying Plus Organic Farming
Prokchon Promgungwahn, the managing director of Promgungwahn Co. LTD from Amphur Salaphi (Chiang Mai) and his wife Tuddow Promgungwahn are convinced that their investment will pay. They constructed a new oven area with a drying system which was designed for a more efficient use of heated air. The furnace is fed with wood mostly from the orchards. Khun Prokchon took part in activities of a joint project of IPC1 (the regional Industrial Promotion Center) and GTZ. Visits to trade fairs of the food industry in Germany encouraged him, to shift to organic cultivation. Karl-Heinz Schaedla, a GTZ expert in food drying technology, gave hints how to improve the furnace to become more energy-efficient. On 15 July, the company’s newly built factory will start the production of organic dried longan. The new production will create income for about 30 organic longan farmers who are members of the Chiang Mai Organic Longan Cluster.
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