Analysis of post-harvest and supply chain of rice and processing technology development of brown rice milk for rural farmers in Cambodia | |
| Author | Ly Phanna |
| Call Number | AIT Thesis no.FB-11-06 |
| Subject(s) | Brown rice--Post harvest technology--Cambodia Business logistics--Technological innovations--Cambodia |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-11-06 |
| Abstract | Rice plays an integral role in the Cambodia economy. The main objectives of this study were to overview the existing post-harvest technology and supply chain of either conventional or organic rice in northwestern and southeastern provinces of Cambodia, to compare production cost between organic and conventional rice farming, and to study the utilization of rice as value added-product, brown rice milk and the effects of composition of processing on its quality. A field survey with purposive sampling techniques was used for data collection. Semi-structured questionnaires were used to interview farmers, collectors, rice millers, and NGOs officers. Additionally, value added-product, brown rice milk powders was processed by using freeze dryer. Maltodextrin was added into different ratio of rice flour to soybean flour of 100:0, 75:25, 50:50 and 25:75. The results revealed that the general rice post-harvest system was harvesting, field drying, threshing, grain drying and rice milling. Combine harvester, reaper and thresher were employed. Manual harvesting and threshing were also conducted by farmers, particularly in southeastern province. Paddy was dried under sunlight and sold in wet and dry form to different stakeholders such as organization, collectors, foreign traders and rice millers. Furthermore, there were two forms of supply chain such as conventional rice and organic rice. Conventional paddy was exported to Vietnam and Thailand while milled rice was sold in local markets and exported to other countries. Organic paddy was distributed to organization and then organic milled rice was sold in several markets and exported to other countries, particularly European markets. The total production costs including farmer labour cost and farmer’s asset were 543.050USD/ha, 488.086USD/ha and 622.088USD/ha for traditional organic rice, system of rice intensification organic rice and conventional rice, respectively. Without including family labor cost and farmer’s assets, the total production costs were 230.043USD/ha, 183.558USD/ha and 322.786USD/ha, respectively. Responding to these expenses, net income from rice farming including farmer’s asset was 269.450USD/ha, 1104.414USD/ha, 256.862USD/ha for traditional organic rice, system of rice intensification organic rice and conventional rice, respectively while minus own asset, the net income was 582.457USD/ha, 1408.942USD/ha and 556.164USD/ha, respectively. The results from freeze dried brown rice milk powders showed that maltodextrin and ratio of rice flour to soybean flour significantly affected (p<0.05) chemical and physical properties as well as sensory evaluation. Increase in ratio of soybean flour led to increase in moisture content, water solubility index, water absorption index, water activity, lightness and yellowness. Adding maltodextrin did not significantly affect (p>0.05) water solubility index, water activity and lightness. However, it significantly affected (p<0.05) moisture content, water absorption index, viscosity, redness and yellowness. On the other hand, the colour measurement of fresh and reconstituted rice milk powders showed that the colour in term of lightness, redness and yellowness of rice milk was significantly affected (p<0.05) by maltodextrin and the ratio of rice flour to soybean flour. Rice milk generally turned to more lightness and yellowness and less redness when the ratio of soybean four was increased. The results from sensory evaluation in term of overall preference revealed that ratio of rice flour to soybean flour of 50:50 and 25:75 of fresh and reconstituted rice milk powders with and without maltodextrin addition were the most acceptable. |
| Year | 2011 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-11-06 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar; |
| Scholarship Donor(s) | Sweden International Development Cooperation Agency (SIDA); |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2011 |