Coconut is grown in tropical and subtropical areas worldwide. The endosperm (water and meat) is consumed and processed in different forms. This study investigated the antioxidant activities and identified the phenolic compounds existing in the water and meat of coconut fruits at three different maturity stages, i.e., 180, 190, and 225 days after pollination from two planting areas in Thailand. Total phenolic content and antioxidant activity indices increased as the coconut matured from 180 to 190 days after pollination and then decreased or remained unchanged at 225 days after pollination. Catechin and salicylic acid were the major phenolic compounds found in the water, while gallic, caffeic, salicylic, and p-coumaric acids were found in the meat. The fat content of the meat increased significantly with maturity stage. Medium chain fatty acids profiles were also analyzed. The results are important for producers, processors, and consumers to realize an optimal quality and functionality of coconut water and meat when used for specific purposes.

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Rapid, effective product design and launch requires advanced technical skills. As new knowledge is expanding at an exponential rate, it is critical that food technologists keep up to date with international scientific developments. Interviews with 62 food-processing companies, 43 technical information providers, and three focus groups with technical food product developers were conducted in this study. The main technical knowledge sources used by Thai food-manufacturing companies to support the development of new branded food products have been identified. Thai food companies' internal technical staff were the major source of technical knowledge for food product development. Food ingredient suppliers were the most important external provider of knowledge to these technical staff. The main technical information provided included ingredient specifications, food recipes, consultancy, and product testing. New products that were radically innovative required greater input from external technical knowledge sources than products that were incrementally innovative. [EconLit citations: L150, L290, L660.] © 2004 Wiley Periodicals, Inc. Agribusiness 20: 233-252, 2004.

This study aimed to compare the performance and economic efficiency of greenhouse solar and hot air drying. These are widely used and inexpensive techniques for preserved fruit production in Thailand. Two drying methods were used to dry mango fruit, var. Nam Dok Mai. During the process of both drying methods, the moisture content of mango slices was reduced from an average 85.6% to 12.5% wet basis. To determine the most profitable dryer system for investment, economic analyses of greenhouse solar and hot air drying, involving the main variables affecting their profitability, were investigated, including production and maintenance cost, capital costs, revenue, and drying capacities. The internal rate of return (IRR), net present value (NPV), benefit to cost ratio (BCR) and payback period (PBP) were all evaluated. The results of economic evaluation revealed that high values of IRR, NPV, and BCR, and low value of PBP made the two drying systems cost efficient. However, when the incremental rate of return (ROR) was determined, 66% incremental ROR was much greater than the minimum attractive rate of return (MARR = 4.875%). Consequently, the greenhouse solar drying method proved to be the most suitable method for small-to-medium-scale entrepreneurs to produce crispy mango.