Development of the Glutinous Rice Roasted in Bamboo Joints (Khao Larm) Production Places in Nan Province to Primary Good Manufacturing Practice

Abstract

The glutinous rice roasted in bamboo joints (Khao Larm) is the famous local food of Nan province. This  quantitative and using in-depth interview technique research had aimed to develop “Khao Larm production  place prototype”, to develop primary good manufacturing practice (Primary GMP) for Khao Larm production  places and to study the barriers for improving Primary GMP of Khao Larm production places. The study was  performed from October 2014 to September 2017. The data were collected from 17 Khao Larm production  places in Nan province and recorded by Pre-Packaged Food inspection in the final part of Ministry of Public  Health declaration (volume 324) 2012. The evaluation was done annually, before and after development. In  addition, Khao Larm samples from each place were collected for quality analysis. The data were analyzed by  using descriptive statistic and paired t-test. The results showed that, before the developments all Khao Larm  production places (17 places) did not pass the primary GMP. However, after the development, 1 Khao Larm  production place met the prototype and 6 Khao Larm production places (out of 15 places, 40 %) passed the  primary GMP. The average of assessment score after development (69.06) was higher than before  development (48.45) (p < 0.001). The analysis for microbial and chemical standards resulted that all  specimens of Khao Larm samples passed the standards. The significant concerned of Khao Larm producers in Nan were burden of taxation, cost of production improvements and lack of successors for their business. In conclusion, this research can lead the “Khao Larm production place prototype” and passed the primary GMP