การเก็บเกี่ยวและการแปรรูปของชีวาดี
  1. ต้มภาชนะที่อุณหภูมิ 90 องศาเซลเซียสทิ้งไว้ 15 วินาทีแล้วทิ้งไว้จนแห้งหมด

2. ใส่ต้นพะยอม หรือ ต้นตะเคียน หรือต้นเคียม 3-4 กรัม ลงในภาชนะ

Collection of Coconut flower nectar : twice a day ( 6‐9 am and 4‐6 pm)

3. Carry the container added with the wood chips up the coconut tree.
4. Trim off the coconut flower surface with a clean knife
5. Collect the filled container and replace with the new container
6. Filter the wood chip off and load the nectar (13‐16 brix) to a bigger container or load to boil at a conventional stove

chiwadi-harvesting

For morning nectar collection : 6-9am
7. After filtering, bring the nectar to evaporate naturally.
For evening nectar collection : 4-6pm
8. After filter the nectar and the wood chips, bring the collected nectar to boil for 5 minutes. Cover the wok, Leave for overnight.
9. Collect the concentrate nectar to hygienic bag.
10. Transport to the factory

Cider Vinegar Production
1. Load inoculums –Sacharomyces sp to ferment to alcohol (cider)
2. Check alcohol level
3. Inoculate Acetobacter
4. Leave to ferment to mixed organic acids (120-150 days)
5. Filter through micro filter
6. Fill into bottles
7. Labeling & Cartoning

All steps are handled with care to the best quality.

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