Mahidol University Highlights Innovation to Develop “Sugarcane” in Kanchanaburi as a Plant-Based Protein

Mahidol University is collaborating on research to develop local resources by extracting “protein” from sugarcane, a major economic crop in Kanchanaburi, to create plant-based food ingredients. This initiative aims to address health and environmental trends. 

Asst. Prof. Teerapong Teangsompong (Ph. D.), a lecturer of Business Administration at Mahidol University Kanchanaburi Campus, stated that despite market fluctuations influenced by global conditions, the plant-based food trend would remain “not at a dead end” if it continues to be developed from diverse and abundant biological food sources. 

Recently, Mahidol University Kanchanaburi Campus conducted research on consumer behavior in purchasing plant-based food online in Thailand. The study, published in the international academic journal “Heliyon,” found that “brand trust” was a key factor influencing consumer decisions regarding plant-based products. 

The research also found that Thai consumers’ behavior in purchasing plant-based foods aligns with global consumer behavior driven by “health consciousness.” However, the reason Thai consumers cannot access plant-based foods as much as they would like is that these products are still relatively expensive. 

Asst. Prof. Weerachon Sawangproh (Ph. D.), a lecturer of the Conservation Biology Department at Mahidol University, Kanchanaburi Campus, suggested ways to build “trust” among consumers of plant-based food products. In addition to targeting specific market segments with distinct identities, it is crucial to create content and communication strategies that raise consumer awareness about the health and environmental benefits of plant-based foods before sharing this information globally. 

A key factor for increasing consumer access to plant-based food products is “access to abundant production sources.” Although Kanchanaburi province currently has a soybean protein production capacity of only 31 tons per year, the region’s 3 million rai of diverse agricultural land holds significant potential. There are numerous local agricultural products that can be utilized as raw materials for developing domestic plant-based food products. 

In addition to “soybeans,” a high-protein plant commonly used as a primary ingredient in plant-based foods, “sugarcane,” a major economic crop in Kanchanaburi, is not only a key source of sweetness and energy but also holds the potential for extracting “protein.” This protein could serve as an “alternative raw material” for developing plant-based food products in the future. 

Essentially, developing Kanchanaburi as a key source of raw materials for plant-based food production not only benefits the local economy but also contributes to environmental sustainability. This approach helps mitigate drought and water scarcity issues. In comparison, producing 1 kilogram of meat consumes over 15,000 liters of water and contributes to deforestation, which impacts water sources. Thus, focusing on plant-based foods can help preserve natural resources and reduce environmental damage.