Viabilty Study of Small BusinessThis is a featured page

THAILAND:Small Scale Food Business

Khaolam Industry

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Khaolam is sold to passing motorists along with other products such as coconut sugar lumps, pickled garlic and tropical fruits. The sticky rice, blackbean and coconut milk mixture is placed inside the bamboo section. The top end of the bamboo is then sealed with bamboo leaves
Profile of Khaolam Industry
Khaolam is a popular dessert made out of glutinous, or sticky, rice that is baked in a bamboo stem. It is very popular amongst Thais, Khaolam can be purchased almost anywhere. When prepared properly, the cooked sticky rice which has been extracted from the bamboo stem often is wrapped in the membrane which lines the inside of the bamboo stem. The Khaolam in the northern provinces is similar to that produced in this case study, which was conducted in the Bangkhonti Nok district in the Samut Songkrom province (approx. 70 km south of Bangkok). The only difference is that in the north, producers tend to fill up more of the stem. The cooked khaolam is then cut into smaller sections and sold separately. It could be said that the northern khaolam makers are more efficient in their use of bamboo. Recently, it has been announced by some business entrepreneurs that khaolam will soon be exported to other countries. The charcoal stove is an important part of the khaolam industry because of the large amount of heat needed to cook the sticky rice inside the bamboo stem. Scale of Industry
Household/cottage industry with 5 laborers Fuel Type
Charcoal Size of Stove
(660 × 117 × 70) cm Stove Makers
Users Stove Materials
  • Galvanized iron pipe (7.5 cm diameter, 650 cm length)
  • Galvanized iron sheet
  • Wood
  • Charcoal bed
  • Wire
Cost/stove: approx. Bt. 4,000 É possível que seu navegador não suporte a exibição desta imagem. Stove Utensils
Bamboo poles cut into one-foot sections using a motorized circular saw Kitchen utensils Stove/Industry capacity
Cooked khaolam has a shelf life of two days. One stove can cook a maximum of 200 pieces of khaolam. Sales by the case totals approximately 100 or more pieces per day. lif there is a celebration, it is possible to produce 300 or more pieces. Fuel Consumption
Approx. 1.5 sacks charcoal/day
Financial Calculation
Expenditures
Glutinous rice: 8 kg Bt. 150
Coconut: 6 kg Bt. 29–30
Refined sugar: 5 kg Bt. 65
Salt: 600 gr Bt. 3–4
Black beans: 0.5 kg Bt. 10–15
Charcoal,Bambo, etc. Bt. 300
Labor Bt. 400
TOTAL COSTS Bt. 1,000
Income
Income/day (average) Bt. 1,600
Profit/day Bt. 600
Exchange rate: US $ 1 = Bt. 38 Stove Operation
The glutinous rice is soaked in water and placed in a basin allowing it to absorb water for about 24 hours. If the quality of the glutinous rice is good, the soaking time may be less than 24 hours. After the soaking process, the glutinous rice is mixed with the black beans which have been boiled, as well as the coconut milk. This mixture is then placed into one open end of the pre-cut bamboo sections. Banana leaves are used to cover the opening of the bamboo stem and this is now ready for cooking. The bamboo sections are allowed to lean against the metal pipe, suspended above the stove. Since the metal pipe is located at the center of the stove, khaolam can be cooked on either side of the stove.









Flow Chart of Stove Operation É possível que seu navegador não suporte a exibição desta imagem.
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T he poles are cut into 1-foot sections. The bamboo inter-node is kept at the middle of the 1-foot section. A motoized circular saw is used to cut the large number of bamboo sections. Sections are then sorted according to size
Charcoal is loaded into the stove. Sometimes, the charcoal is fired separately and when this has started to burn, the embers are transferred into the khaolam stove. Other times, an electric fan is used to speed up the lighting of the charcoal pieces. If the stove is not very hot, cooking of the khaolam can take as much as two hours; if the stove is hot, cooking can be done in a little over half an hour. One indicator to determine whether the sticky rice is cooked is by observing the coconut milk which oozes out of the banana leaf stopped end. If the milky substance has dried and appears burnt, the khaolam is already cooked. Ergonomics
No heavy lifting nor bending are required during the process Stove Maintenance
Cleaning of the stove simply requires sweeping away ash and sprinkling sugar on the stove every day. Stove Durability
4–5 years


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