Mae Fah Luang Foundation, under the patronage of Princess Srinagarindra was
founded to support the development of Thailand’s ethnic minorities quality of life in the Doi
Tung area (Tung Hills). The foundation undertook comprehensive activities to benefit local
people. Doi Tung products include Saa Paper, Homeware, Fashion, Coffee, Macadamia,
Plant and Orchid. Among these, Doi Tung coffee generates more than 50% of the total
revenue.
Doi Tung Coffee was one of the most well-known Thai coffee brands in Thailand.
There were Café Doi Tung 15 branches located across Thailand. Furthermore, Doi Tung
coffee exported to several countries around South East Asia including Japan and Singapore.
Mr. Deang said to Mr. Narong that since 2005, the production yields were around 5%
to 8% lower than international standard. Mr. Deang told Mr. Narong that at the moment, our
coffee production process was begun with harvesting coffee cherries by local farmers. Then
the staff from the factory located on the top of the Doi Tung collected all coffee berries from
10 picking up centers and brought back to the factory. Then drying coffee berries was
conducted. The beans were dried out until 88% - 90% of previous stage. Then the bean was
transported to the thrashing unit, to process into green bean. Beans were then graded and
sorted by size and sent to the roasting unit. The roasted beans were then packed and ready to
be distributed.
Mr. Deang commented that while the most the coffee production activities were under
the factory, the most crucial activity without careful surveillance was the very first step of
coffee production process. Mr. Narong further supported that the quality of roasted coffee
bean was very much relied on the quality of the collected coffee cherries as it was
unmonitored and quality of the coffee berries were not checked during the field collection
phase. Mr. Deang, the production manager therefore decided to put in place a monitoring
system to inspect and ensure that only red mature coffee berries would be carefully picked by
local farmers. And prior coffee berries were sent to the factory, randomly checking process
must be carried out to further maintain the quality of the coffee beans.
Having understood the production process as well as people involved, then it was
clear that the problem was created from the field work, where only local farmers worked
alone and no such monitoring system in place. By deciding to allocate addition monitoring 2
system, the amount of red- mature coffee cherries collected could increase considerably for
this year.
Mae Fah Luang Foundation, under the patronage of Princess Srinagarindra was
founded to support the development of Thailand’s ethnic minorities quality of life in the Doi
Tung area (Tung Hills). The foundation undertook comprehensive activities to benefit local
people. Doi Tung products include Saa Paper, Homeware, Fashion, Coffee, Macadamia,
Plant and Orchid. Among these, Doi Tung coffee generates more than 50% of the total
revenue.
Doi Tung Coffee was one of the most well-known Thai coffee brands in Thailand.
There were Café Doi Tung 15 branches located across Thailand. Furthermore, Doi Tung
coffee exported to several countries around South East Asia including Japan and Singapore.
Mr. Deang said to Mr. Narong that since 2005, the production yields were around 5%
to 8% lower than international standard. Mr. Deang told Mr. Narong that at the moment, our
coffee production process was begun with harvesting coffee cherries by local farmers. Then
the staff from the factory located on the top of the Doi Tung collected all coffee berries from
10 picking up centers and brought back to the factory. Then drying coffee berries was
conducted. The beans were dried out until 88% - 90% of previous stage. Then the bean was
transported to the thrashing unit, to process into green bean. Beans were then graded and
sorted by size and sent to the roasting unit. The roasted beans were then packed and ready to
be distributed.
Mr. Deang commented that while the most the coffee production activities were under
the factory, the most crucial activity without careful surveillance was the very first step of
coffee production process. Mr. Narong further supported that the quality of roasted coffee
bean was very much relied on the quality of the collected coffee cherries as it was
unmonitored and quality of the coffee berries were not checked during the field collection
phase. Mr. Deang, the production manager therefore decided to put in place a monitoring
system to inspect and ensure that only red mature coffee berries would be carefully picked by
local farmers. And prior coffee berries were sent to the factory, randomly checking process
must be carried out to further maintain the quality of the coffee beans.
Having understood the production process as well as people involved, then it was
clear that the problem was created from the field work, where only local farmers worked
alone and no such monitoring system in place. By deciding to allocate addition monitoring 2
system, the amount of red- mature coffee cherries collected could increase considerably for
this year.
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