Benefit of using rice for local whisky production : case study of Maetun subdistrict, Omkoi, Chiangmai province
1
Issued Date
2002
Copyright Date
2002
Resource Type
Language
eng
File Type
application/pdf
No. of Pages/File Size
xiv, 150 leaves : ill.
ISBN
9740414001
Access Rights
open access
Rights
ผลงานนี้เป็นลิขสิทธิ์ของมหาวิทยาลัยมหิดล ขอสงวนไว้สำหรับเพื่อการศึกษาเท่านั้น ต้องอ้างอิงแหล่งที่มา ห้ามดัดแปลงเนื้อหา และห้ามนำไปใช้เพื่อการค้า
Rights Holder(s)
Mahidol University
Bibliographic Citation
Thesis (M.Sc. (Environmental Planning for Community and Rural Development))--Mahidol University, 2002
Suggested Citation
Teeranong Sakulsri Benefit of using rice for local whisky production : case study of Maetun subdistrict, Omkoi, Chiangmai province. Thesis (M.Sc. (Environmental Planning for Community and Rural Development))--Mahidol University, 2002. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/103965
Title
Benefit of using rice for local whisky production : case study of Maetun subdistrict, Omkoi, Chiangmai province
Alternative Title(s)
ผลตอบแทนจากการใช้ข้าวเพื่อการผลิตสุราท้องถิ่น : กรณีศึกษา ตำบลแม่ตื่น อำเภออมก๋อย จังหวัดเชียงใหม่
Author(s)
Abstract
The objective of this research is to study the process of local rice whisky production and the economic benefit derived from it by studying 105 producers in Maetun and Monjong subdistrict, Omkoi, Chiangmai Province. This study uses quantitative research. The data was collected by an interviewing method and was recorded on questionnaire forms. The descriptive analysis was coded numerically for computer processing and presented in the form of averages, percentages, distributions means, standard deviation, maximums, and minimums, and the quantitative analysis was calculated by economic analysis. The study indicated that the main process can be divided into two stages : fermentation and distillation. Fermentation takes about 8-10 days. It is divided two steps; the first is fermented rice with NaOH liquids about 2-3 days,and in the second stage, the fermented rice is steeped in water and fermented until it become stepwash liquor. This takes about 4-5 days; the distillation process gives direct heat to the distilling pot and takes least 40 minutes. Both processes have existed for many years, but powder ball (yeast) production is rare because the production process is complicated and take a lot of much time. The production functions can be divided into two: fixed production fuctions require a fermenting tank, pans, pottery, stoves, paddles, cylinders, bamboo and pots which are mostly used in the distillation process; variable production functions require labor, rice, yeast, NaOH,and fuel which is mostly used in the fermentation process.Most producers are female.They can be divided into three groups as follow: Group 1 are the producers who produce 100-400 bottles per month; Group 2, produce 401-700 bottles per month; and Group 3, produce more than 700 bottles per month.The production period can be divided into two; February to October and November to January. The study found that on average the total economic benefits of local rice whisky over one year were:Group 1, 44,150 bath per household ;Group 2, 77,864 baht per household and Group 3, 138,444 baht per household. This study indicates that the households of producers benefited from producing local whisky by average of 68,741 a year per household and the total benefit from producing local whisky in the study area was 7,217,806 baht per year.
Description
Environmental Planning for Community and Rural Development (Mahidol University 2002)
Degree Name
Master of Science
Degree Level
Master's degree
Degree Department
Faculty of Environment and Resource Studies
Degree Discipline
Environmental Planning for Community and Rural Development
Degree Grantor(s)
Mahidol University