PhnomPenhPost-Apr 27
In the tranquil province of Pailin, Vouch Thuch, a local craftsman renowned for his longan wine, is venturing into new agricultural territory by creating a new wine from the Kingdom’s popular Keo Romiet mangoes. His latest initiative is not just about diversifying products, but also about addressing a significant issue: the wastage of unsold and overripe mangoes that typically rot away on farms. In late March, Thuch embarked on the innovative project, using about 2 tons of mangoes to produce an initial batch of 2,000 bottles. The first batch is set to hit the market in October, after a meticulous fermentation process of four to five months. Thuch explains the efficiency of mango wine production, noting that “mangoes are easier to process and the wine takes a shorter time to make than longan, allowing us to filter them in August and have them ready for packaging after a month to a month and a half”. This venture comes at a crucial time. Despite a steady market for ripe mangoes, demand often fails to keep up with the supply, leading to potential waste. Thuch points out the flexibility of the fruit as a raw material for wine production, saying, “The production of mango wine does not require aesthetically perfect mangoes as long as they are ripe and have good flesh”. During times of low market demand, Thuch saws an opportunity to utilize these not-so-perfect mangoes, which are available at lower costs. This not only helps in reducing waste but also provides a cheap source of raw material for his wine production. Read more at: https://www.phnompenhpost.com/food-drink/pailin-farmer-hits-on-solution-to-excess-mangoes
