Innovation in closed-system production of Wolffia and development of high-protein commercial products at the community level in Maha Sarakham Province

Abstract

The production and cultivation of watermeal (Wolffia) focuses on developing efficient methods to reduce costs and increase commercial value. This involves using locally sourced materials to construct a prototype farm. The two main species of Wolffia found in Thailand are Wolffia arrhiza and Wolffia globosa, which differ in their physical characteristics and growth patterns. Cultivation is carried out in cement ponds, where water quality is controlled, and plant-based nutrients are used instead of fermented animal manure to reduce the risk of contamination by pathogenic microorganisms such as E. coli and coliforms. The nutrient formula was developed using plant protein and amino acids to accelerate growth, along with the use of seaweed stimulants and enzymes like humic acid, which enhance the efficiency of nutrient absorption. This system development aligns with GAP (Good Agricultural Practices) and organic farming standards to build consumer confidence and prepare for commercial production.

Water quality analysis results of the cultivation water showed that physical and chemical parameters met the standards, except for heavy metals such as cadmium and chromium, which were found to exceed the standard limits due to the use of cow manure fertilizer and seaweed. Furthermore, the quantity of total coliform bacteria exceeded the standard limit in all cultivation water samples. Therefore, Wolffia should be washed multiple times or cooked thoroughly to ensure safety before consumption. In terms of nutritional value, the Wolffia yield cultivated with seaweed fertilizer had higher protein, fat, and crude fiber content than that cultivated with cow manure fertilizer. Harvesting at the appropriate time yields Wolffia with high nutritional value, especially when cultivated for a single harvest. The development of products and processing of Wolffia to increase commercial value helps generate sustainable income for the community. Examples of developed products include Wolffia ice cream and Wolffia spaghetti noodles. Wolffia ice cream is a homemade green tea ice cream blended with dried roasted Wolffia, containing natural ingredients such as condensed milk, pasteurized fresh milk, and whipping cream, thus increasing its nutritional value, particularly protein and antioxidants. Wolffia spaghetti noodles use dried roasted Wolffia mixed with wheat flour and chicken eggs, enhancing protein and dietary fiber. These products exemplify food innovation that integrates local ingredients with Western cuisine, promoting the use of community resources to increase nutritional value, especially protein and antioxidants.