POLLUTION PREVENTION GUIDELINES AND WASTE REDUCTION IN THE PROCESSING OF PRESERVED TAMARIND: A CASE IN HIN HAO SUBDISTRICT AREA, LOM KAO DISTRICT, PHETCHABUN PROVINCE

Abstract

This research aims to investigate the preserved tamarind processing of entrepreneurs in Hin Hao Subdistrict, Lom Kao District, Phetchabun Province. It identifies the sources of waste and pollution generated during the processing and develops clean technology recommendations to prevent pollution and reduce waste.  Data on resource utilization and waste generation were collected from two local entrepreneurs. The findings revealed that the process used 113.8 cubic meters of water and generated 112.20 cubic meters of wastewater and 5,217 kilograms of solid waste. From the preliminary assessment, it was found that the step with the most significant waste-generating step in the preserved tamarind processing is the wastewater from the first soaking in syrup, waste from the tamarind pickling process was wastewater from the first syrup soaking step, followed by wastewater from the washing step and the tamarind peeling step, respectively. A detailed assessment was then conducted to propose clean technologies that could be implemented. The study identified two clean technology options for pollution prevention and waste reduction: 1) Utilizing waste from the preserved tamarind processing by using wastewater from the second syrup soaking step as a component in making bio-organic fertilizer, using wastewater from the raw material cleaning step for watering plants and cleaning the production area, and using tamarind pulp and peels as components for bio-organic fertilizer or as fuel; 2) Improving the raw material cleaning process by washing in containers or basins that can properly collect water to reduce water usage; 3) Implement a septic tank system for treating wastewater from the preserved tamarind processing. This system is cost-effective and efficient for primary treatment.