Salacca in Syrup and Dried Salacca Addressing the Issue of Low Salacca Prices

Song Saleung Salacca in Syrup was developed in response to falling salacca prices. The Song Saleung Salacca in Syrup and Dried Salacca Community Enterprise in the Klaeng District, Rayong Province, transformed the Zalacca edulis Reinw variety into Salacca in Syrup to extend the fruit's shelf life and increase its value, receiving both FDA approval and a 4-star OTOP certification. SCGC further innovated this transformation in collaboration with the Institute of Food Research and Product Development (IFRPD) at Kasetsart University, leading to the development of dried salacca and dried candied salacca catering to health-conscious consumers, with a shelf life of up to three months. In addition, in association with the Thailand Institute of Scientific and Technological Research, an ice cream product made from salacca was developed. This diversification and value addition to the products broaden the potential market appeal and meet the needs of consumers, enhancing the potential for exports and ultimately addressing the issue of low salacca prices.