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| - Thai Post, Thursday, October 22, 2009 àÇ·Õ¼ÙéËÔ§ FM. 90.5 MHz |
| - Matichon, Saturday, September 19, 2009 |
| - The
Nation 2006, Monday, March 27, 2006 |
| - Morning
Talk, Wednesday, February 16, 2005 |
| - Bangkok
Post, Tuesday, February 15, 2005 |
| - The
Nation,Thursday,
January 20, 2005 |
| - Bangkok
Post, Thursday, January 20, 2005 |
| - RBSC
ELITE, August 2002 |
| - Dichan
Magazine, issue 596 December 2001 |
| - Daily NewsFriday 9 November 2001 |
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Future
Farm
Translated from the article
written by : M.L. Sirichalerm Svasti (McDang)
Several
months ago when I spent my holiday in Chiang Rai and
had visited one of the vegetable farms in the province
called "Future Farm". A shoot for television
program, in fact, was conducted on that day, however
seems so little when really on air. Due to the previous
rush of time, this is a good opportunity to express
more detail regarding freshness, hygiene, and deliciousness
of Future Farm's vegetables.
"Future
Farm" is in the ownership of Mr. Suchai Ramayanandana,
a 43-year old graduate in Chemical Engineering from
Chulalongkorn University. As far as I am concerned,
we appear to have one thing in common. I was determined
to be a diplomat, since graduated in International Relations,
before making a big shift in studying about Culinary
Art. This is likewise to Mr. Ramayanandana, as he use
to spend his long run in the Siam Cement Group before
heading for a huge turn in planting vegetables. His
business planting ranged from flowers, plants to the
latest success in hygienic vegetables.
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Mr.
Ramayanandana reveals as a modernist in discerning
the advantages of upcountry living. He sees excellent
prospects, for instance, pure, fresh air and less
social stress as well as pressure compared to
the capital city. This, together with his peaceful
personality, creates an evasion from the confusing
town full of competition to a hygienic vegetable
farm in the northern part of Thailand.
Lots
of research had been put to the farm for producing
hygienic vegetables, which are very much known
and publicly favored in many countries. The produce
is varied for more than 40 types of pesticide-free
vegetables, for example, Broccolini, Chye Sim
or Chinese White Cabbage, etc.
Instead
of using pesticide, he uses Thai herb named "Hang
Lai" for pest control by grinding and mixing
them with water. His planting process is also
interesting due to the use of scientific technique,
creating a right system for producing fresh and
hygiene vegetables distributed to many hotels
and supermarkets. |
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I
can feel that Future Farm's vegetables are high
in quality. They are tasty, crunchy, sweet, and
completely lack of raw smell. In addition, the distribution
process to consumers is very well taken care of.
In this case, maintenance of vegetables in keeping
them fresh is another significant factor.
The
correct way of transporting vegetables starts right
away after harvest. Take Hong Kong Kailan as an
example. They are put in 14 to16 degree-ice water
after harvest, rinsed, drained, packed in plastic
bags, and kept in cold storage. To prolong freshness,
10 hours of transportation from Chiang Rai to Bangkok
is supported with cold storage truck. When reaches
supermarkets or any other destination, the vegetables
are once again put in ice water, making them fresh
and extremely crunchy.
Someone
once asked me for advice after buying Hong Kong
Kailan from supermarket and experienced its raw
smell. I suggest her to leave them for a while in
ice water, however if it does not work, I recommend
peeling off the skin and bottom part before putting
them in ice water. Leave them for a whole night
in refrigerator, and that raw smell will be replaced
with crunchy and sweet taste.
I
have to admit that I am impressed
with the quality of "Future Farm" vegetables.
This makes me imagine that if there are any chances
or opportunity after my retirement, I also would
love to have a small vegetable farm of my own for
self-consuming. Finally, I hope all of you would
have a chance to taste vegetables from "Future
Farm". Fine taste within vegetable itself only
waits for simple ways to cook and make it tastier. |
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