energy saving and management in the food industry...

Energy Saving and Management in the Food Industry 2014

Executives Summary

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Chapter 1 Introduction

1.1 Background

The Department of Industrial Works has been implementing the projects on Energy

Saving for Small Enterprise: ES for SE. The project focusing on promoting and supporting small and medium enterprises – SME to reduce cost, increase energy efficiency and increase competitiveness. The result of the past projects has been satisfactorily achieved. Meanwhile, after the recent announcement of the development of ISO 50001 Energy Management Systems International Standard – EnMS, the Department has adapted the ISO 50001 International Standard to suit SMEs.

Department of Industrial Works has initiated the Project on Energy Saving and Management in the Food Industry in response to the country strategies in the development of the total supply chain of Thai food industries. The project is also in line with the Ministry of Industry’s policy which is to promote and support the industries together with to increase competitiveness and decrease cost of the overall industries especially for SMEs, the major part of Thai industries, that still in need for many areas of opportunity for improvement such as personnel, management, equipment, machineries and fund. This project will use experiences and lesson learnt from the past projects as guiding principles to the implementation of energy saving and increasing the efficiency of promotion and development of the national food industry, also to create significant outcome which brings reduction of energy cost and consumption.

Kasetsart University was chosen to manage and implement this project. The university provided competent staff with specific knowledge, skill, and experience to carry on the task. This is to ensure that all of the project activities can be performed effectively and successfully.

1.2 Objectives

1.2.1 Promote and support the organizations in food industry in order to increase

production efficiency, energy saving, and cost reduction 1.2.2 Promote, support, and assist the organization in food industry in the adoption

of ISO 50001 (Energy Management System) 1.2.3 Create awareness on energy saving and transfer specific knowledge on energy

saving to food industry personnel 1.2.4 Develop industrial sustainability and energy efficiency


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1.3 Scope and Method of Implementation

In order to fulfill the project objectives, the University developed the project plan

which covered the project term of reference – TOR and defined the detail project activities as following.

1.3.1 Set up criteria for the application and selection of the applicant which is Thai

organization in food industries. Promotion of the project covering all regions of the country and encourage the potential to participate in the project

1.3.2 Selection of applicants which shall not less than 40 organizations, all in food industries

1.3.3 Training the selected applicants on EnMS-DIW energy management systems which include the EnMS requirements, certification assessment, and energy efficiency. The courses comprise as follows;

(1) The two-day training course on EnMS-DIW requirements, with not less than 80 participants

(2) The three-day training course on the use of energy efficiency, with not less than 80 participants

(3) The one day training on internal audit, with not less than 80 participants 1.3.4 Implement energy saving to selected applicants through the following

process; (per the terms of reference item 5.4) (1) Review, measure and analyses the use of energy in order to conduct the

energy review (2) Develop appropriate energy performance indicator and baseline per ISO

50001 or EnMS-DIW (3) Develop energy saving action plan as well as provision of consultation on

energy saving measures that could result the energy cost saving of not less than 10%

1.3.5 Develop a handbook title “Best practices of energy saving in the food industry”. Five hundred handbooks have to be printed with A5-paper in at least 60 pages in 4 offset colors.

1.3.6 Organize a seminar on “The achievement of the project implementation and future opportunity” with not less than 200 participants. The seminar may be part of other seminars of the Department of Industrial Works, subject to the department approval.


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1.4 Expected Outcomes

No less than 40 entrepreneurs able to adopt ISO 50001: Energy Management System and obtain 10% of energy saving through the implementation of appropriate measures. Other expectations are;

1.4.1 EnMS development guideline and the development of suitable Energy baseline and energy performance indicator (EnPI) for the food industry

1.4.2 Promotion of the awareness, knowledge, and understanding of energy saving to food industry personnel and encourage them to create a sustainable development of energy saving in their own organizations. 1.5 Additional terms proposed

To ensure that the project will be implemented successfully and efficiency as

plan. Kasetsart University proposed to Department of Industrial Works the following terms; 1. The training course on “ISO 50001 and Energy Management Strategy in Food

Industries for executives” will be organized to introduce the benefit of ISO 50001 Energy Management systems in workplaces and to encourage participated organizations to participate in the project.

2. Additional two applicants will be allowed to participate in the project. Which concludes the total number of 42 organizations will be allowed to participate in the project.

3. The University has successfully established an agreement with ACM Limited, UKAS accredited certification body based in The United Kingdom, to conduct ISO 50001 certification assessment with the reduction of substantial amount of the assessment and certification fee.

4. At least 40 applicants shall be ready for the certification audit. And all of them will be provided ISO50001 certification assessment with free of charge.

5. At least 20 applicants shall pass the assessment and successfully receive the ISO 50001 certificate with one year validity from ACM Limited with free of charge.

6. Delegate from the applicant organizations who have participated in the training courses will be conferred with the Training Certificate.


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1.6 Project Management and Structure Kasetsart University has set up the Management Structure of this project,

considering the nature and the scope of the project activities. The Management Structure Chart is illustrated in the figure below;

Energy Management Systems Specialist

Tirin Na Thalang, DBA

Energy Conservation Specialist

Mr. Chokchai Arnamthawach

Project Coordinator Ms. Thida Pernsamuth

Mr.Umphol Worathongchai

Assistant Engineer

Mr. Ravitch Thaweesup

Electrical technology Specialist Weerawoot Kanokbannakorn, D. Eng.

Mr. Kachen Sunthorntai Mr. Thanakrit Rityodhi Mr. Sukrit Rojwilaikul

Heat technology Specialist Assistant Professor.Prapot Kunthong, PhD

Chalermpon Plengsa-Ard, PhD Mr. Yuthana Sribha

Mr. Bandit Chaipranitarn

Project Executives Assoc. Prof. Prakob Surawattanawan, PhD Kamolbhan Sangmahachai, PhD Tirin Na Thalang, DBA

Asst. Project Manager Mr. Varut Achamas

Project Manager

Assoc. Prof. Prakob Surawattanawan, PhD

Project Advisor Mr. Pinyo Tundhumas


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1.7 Project Plan

Activity Month

Mar. Apr. May. Jun. Jul. Aug. Sep. Oct. Nov. Dec.

Activity1 Development of the project plan, procedure, and approach, also the project management structure

Activity 2 Development of application and selection criteria. Promotion and applicant selection

Activity 3 Training on Energy Management system

Activity 4 Selection of applicants

Activity 5 Provision of consulting on energy saving

Activity 6 Development and production of The Hand book of energy saving Best Practice for food industry

Activity 7 Organization of the seminar to disseminate the result of project implementation

Activity 8 Collection of relevant data/documentary/report

Activity 9 Project improvement activities, project meetings and facilitation

Activity 10 Submission


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Chapter 2 Project Achievement

2.1 Work Concept

Project Publicity - Seminar to disseminate the project to food industries’ executives

- Sending letters to executives/associations

- Provincial Industries i.e. Chiangmai, Songkhla, Chonthaburi, Khonkaen, Samutsakhon

- Food Institute - Thailand Productivity Institute, etc.

- Telephone/Fax/E-mail contact - Website - Meeting with executives

Submit Application

Selection

Applicant Selection

Coordinate with Certification Body for provision of ISO 50001 certification assessment

Training

Review, measure and develop energy saving implementation plan

Develop a handbook title “Best practices of energy saving in the food industry”

Organize a seminar on “The achievement of the project

implementation and future opportunity”


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2.2 Project Dissemination The project dissemination has been implemented through various media channels

which the target groups can be effectively accessible during May-June 2014. Details of the implementation are as follows;

1. Invitation letters to/contact with 935 entrepreneurs which are from the

following database 1. 838 organizations from Department of Alternative Energy Development and

Efficiency (DEDE) database 2. 97 organizations from Thailand Productivity Institute database

2. Coordination with/Request 201 government agencies to disseminate the project 1. 76 Provincial Industrial Offices 2. 76 Provincial Energy Offices 3. Regional Energy Coordination Office 1 to 6 4. 15 Provincial Agricultural and Co-operative Offices 5. 14 Provincial Fisheries Offices 6. 14 Provincial Labor Protection and Welfare Offices

Via associations and other related agencies 1. Food Institute 2. Office of Small and Medium Enterprises Promotion 3. Thailand Productivity Institute 4. Thai Frozen Foods Association 5. Warehouse Silo and Cold Storage Business Association 6. FTI Food Group 7. Thai Beverage Industry Association 8. Thai Food Processors Association

3. Booth in 3 Exhibitions 4. 6 Websites 5. 1 Seminar for project dissemination The project dissemination through the above media channel results 58 applicants.

The applicants are categorized into the industrial size and regions as follows;


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Regions Size of Industries SMEs L

North 3 1 North East 1 3 Central 21 20 East 3 0 West 1 1 South 4 0 Total 33 25

2.3 Training

The University organized 3 training courses which are Requirements of EnMS-DIW,

Internal audit, and Energy Efficiency Consumption. The training was held at Faculty of Business Administration Building, 4th Floor, Kasetsart University, at 09.00-16.30 hr. The training program is as follows;

Courses Instructor Schedule No. of Participants

Requirements of EnMS-DIW

Mrs. Sutavade Taecjatanja 1st training : 18-19 June 2014 53

2nd Training : 9-10 July 204 78 Internal Audit Mr. Rangsan Nimitrsawan 1st Training : 20 June 2557 55

2nd Training : 2-11 July 2557 69 Energy Efficiency Consumption

Heat and Mechanics - Associate Prof. Prakob

Surawattanawan, PhD Electricity - Assistant Prof. Siriroj

Sirisukprasert, PhD

2-4 July 2014 131


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The University, in cooperation with the Department of Industrial Works (DIW), selected the suitable applicants. The selection resulted total of 42 organizations selected to participate in the project whose names appear in Table 2.1 as follows; Table 2-1 List of 42 Selected organizations

No. Organization Factory Province Ror Ngor 4

No. Org Size

Scope of Activities

1 Kanchana Singkhon Co., Ltd Liquor Factory, Excise Department Kanchanaburi 3-16-1/28 กจ. M Rice and mixed liquor production as agreed with Excise Department

2 Khao C.P. Co., Ltd. Khao C.P. Co., Ltd. Ayutthaya 3-9(1)-21/51 อย M Rice quality improvement

3 Charoen Phokhapan Foods PCL. Charoen Phokhapan Foods PCL. Samutsakhon 3-ศ.6(2)-5/33 สค. L Processed and frozen seafood

4 Choke Chai Starch Co., Ltd. Choke Chai Starch Co., Ltd. Uthaithani 3-9(2)-1/45 อน M Tapioca starch, cassava, and electricity production

5 Choke Mahachai Beverage Co., Ltd. Choke Mahachai Beverage Co., Ltd. Samutsakhon 3-20(1) -1/45 สค S Drinking water and non-alcohol beverage

6 Sunshine International Co. Ltd. Sunshine International Co. Ltd. Chanthaburi 3-91(1)-1/42 จบ. M Vegetable and fresh/frozen fruit pacing with the capacity of 949 ton storage, and fruit preservation by drying it up (expansion of production capacity)

7 CP-Meiji Co., Ltd CP-Meiji Co., Ltd Saraburi 3-ศ.5(1)-1/33 สบ L Ready-to-drink dairy products

8 C.P.F. (Thailand) PCL. Chicken meat processing and animal feed mill plant Minburi 1

Bangkok 3-4(1)-15/47 นม L Meat and vegetable delicense

9 C.P.F. (Thailand) PCL. Chicken meat processing and animal feed mill plant Minburi 2

Bangkok 3-4(5)-1/24 L Frozen seafood, frozen seafood/meat delicense, vegetable/fruit packing in


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No. Org Size

Scope of Activities

vacuum container, frozen cake, electricity generation for its own business at the installed capacity of 4 megawatt

10 C.P.F. (Thailand) PCL. Poultry Processing Plant (Nakhon Ratchasima)

Nakhon Ratchasima ศ3-4(3)-3/34 L Chicken sloughing, food processing from meat

11 C.P.F. (Thailand) PCL. Poultry Processing Plant (Saraburi) Saraburi 3-4(1)-1/32 สบ L Poultry sloughing and ripping, delicense from frozen poultry

12 Taiban Fishery Co., Ltd. Taiban Fishery Co., Ltd. Samutprakan 3-92-1/46 สป S Cold storage for frozen meat and frozen fish products

13 Thai Union Feedmill Co., Ltd. Thai Union Feedmill Co., Ltd. Samutsakhon 3-15(1)-3/45 สค L Feed mill i.e. black tiger prawn feed, white prawn feed and fish feed

14 Thai Union Frozen Products PCL Thai Union Frozen Products PCL (Fish) Samutsakhon 3-ศ.6(2) -4/33 สค. S Frozen seafood, canned seafood, processed/semi-processed food

15 Thai Union Frozen Products PCL. Thai Union Frozen Products PCL. (Squid) Samutsakhon 3-6(1) -2/42 สค. L Frozen seafood, canned seafood, processed/semi-processed food

16 Thai Union Frozen Products PCL. Thai Union Frozen Products PCL. (Cold Storage)

Samutsakhon 3-92-17/48 สค M Cold storage

17 Thanakorn Vegetable Oil Products Co., Ltd.

Thanakorn Vegetable Oil Products Co., Ltd.

Samutprakan 3-7(1)-1/20 สป. L Vegetable oil, vegetable oil fiber, plastic bottle products

18 Eastern Sugar & Cane Co., Ltd. Eastern Sugar & Cane Co., Ltd. Sakaeo 3-11(3)-1/37สก. M Raw sugar, white sugar, purified white sugar at the production capacity of 17,978 ton sugar/day


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No. Org Size

Scope of Activities

Electricity production and distribution

19 Thai Vegetable Oil PCL. Thai Vegetable Oil PCL. Nakhonpathom 3-7(1)-1/43 นฐ L Soybean extraction, purified soybean oil, animal feed mill from soybean fiber and lecithin

20 Nutrix PCL. Nutrix PCL. Chaochoengsao ศ3-15(1)-2/33 ฉช L Animal feed mill (dog, cat, aquatic animal) rabbit, bird, rat, turtle

21 Betagro-dainippon Techno-ex Co., Ltd.

Betagro-dainippon Techno-ex Co., Ltd. Lopburi 3-4(3)-3/46 ลบ S Concentrated broth

22 Eiamheng Tapioca Starch Industry Co., Ltd.

Eiamheng Tapioca Starch Industry Co., Ltd.

Nakhon Ratchasima 3-9(2)-2/36 นม M Tapioca starch with the production capacity of 97,200 ton starch/yr.

23 P.A.S. Export & Silo Co., Ltd. P.A.S. Export & Silo Co., Ltd. Sukhothai 7(1)-2/31 สท M Vegetable oil extraction, purified vegetable oil, plastic bottle for vegetable oil

24 P.M. Food Co., Ltd. P.M. Food Co., Ltd. Prachinburi ข 3-10(3)-1/39 ปจ S Instant snack

25 Mongkolsamai Co., Ltd, Mongkolsamai Co., Ltd, Uttaradit 3-16-1/28 อต. M Rice liquor and mixed liquor as agreed with Excise Department

26 Moccona (Thailand) Co., Ltd. Moccona (Thailand) Co., Ltd. Pathumthani 3-12(2)-1/30 ปท. M Roast coffee/instant coffee

27 Mitr Kasetr Uthai Thani Co., Ltd. Mitr Kasetr Uthai Thani Co., Ltd. Uthaithani 3-11(3)-4/55 อน S Sugar (capacity 11,890 ton sugar/day)

28 Millimed Co., Ltd Millimed Co., Ltd Samutprakan 3-46-5/15 สป M Medicine

29 Muang Maprao Co., Ltd. Muang Maprao Co., Ltd. Samutsongkhram ศ3-8(1)-1/33 สส S Can /bottle palm juice


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No. Org Size

Scope of Activities

30 Rungreungpol Co., Ltd. Rungreungpol Co., Ltd. Sakaeo จ3-2(2)-5/56 สก S Corn seed peeling

31 Sahamit Damnoen Co. Ltd. Sahamit Damnoen Co. Ltd. Songkhla 3-14-4/20 สข S Ice making

32 Soonthorn Metal Industries Co., Ltd. Soonthorn Metal Industries Co., Ltd. Bangkok 3-64(1)-11/23 M Can product

33 Soonthorn Metal Can Co., Ltd. Soonthorn Metal Can Co., Ltd. Ayutthaya 3-64(1)-9/52 อย M metal utensil products i.e. can

34 Soonthorn Metal Pack Co., Ltd. Soonthorn Metal Pack Co., Ltd. Ayutthaya น.64(1)-1/2549 นบอ. L Metal utensil products

35 Surabangyikhan Co., Ltd. Surabangyikhan Co., Ltd. Pathumthani 3-16-1/25 ปท L Liqueur products

36 Tiparat Special Liquor Co., Ltd. Tiparat Special Liquor Co., Ltd. Kanchanaburi 3-16-1/48 กจ M Rice distilled liquor production and distribution

37 Asian Seafoods Coldstorage PCL. Asian Seafoods Coldstorage PCL. Suratthani ศ 3-6(2)-1/38 สฎ. M Processed and frozen aquatic animal

38 Athimart Co., Ltd. Athimart Co., Ltd. Buriram 3-16-1/28 บร L Rice liquor, mixed liquor as agreed with Excise Department

39 Ichitan Group PCL. Ichitan Group PCL. Ayutthaya 3-8(1)-1/55 อย M Food and beverage from vegetable, crops and fruit

40 F&N Dairies (Thailand) Co., Ltd. F&N Dairies (Thailand) Co., Ltd. Ayutthaya 3-5(1)-4/52 อย L Condensed milk, evaporated milk, fresh milk, sterilized/UHT milk, UHT beverage

41 S.P. Finger Hut Co., Ltd. S.P. Finger Hut Co., Ltd. Lopburi 3-15(2)-1/51 ลบ S Hydrolyzed feather meal, meat meal, Bone-dust

42 Oleen Co., Ltd. Oleen Co., Ltd. Samutsakhon ศ3-7(4)-1/39 สค L Purified vegetable oil, vegetable fat, margarine, palm oil packing separation


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2.4 Energy Saving Implementation Energy saving implementation involves discussion with each organization executives, meeting, preliminary survey, energy measurement and analysis, report writing, presentation of the results of the analysis and the potential energy saving measures, and knowledge transfer.

The experts have been assigned visit the factory to; (1) Review, measure and analyses the use of energy in order to conduct the

energy review (2) Develop appropriate energy performance indicator and baseline per ISO

50001 or EnMS-DIW (3) Develop energy saving action plan as well as provision of consultation on

energy saving measures that could result the energy cost saving of not less than 10%

Each visit was carried out with the following details;

After conducting the review, measure and analyses the use of energy, the most

appropriate energy conservation measures for each organization were presented and proposed. The energy conservation measures have developed by the use of engineering principles, the suitable for application, and investment feasibility.

No. Details of Consultation Service

First visit (1manday)

Review, measure and analyses the use of energy in order to conduct the energy review

Develop appropriate energy performance indicator and baseline per ISO 50001 or EnMS-DIW

Second visit (1 man-day)

Develop energy saving action plan as well as provision of consultation on energy saving measures that could result the energy cost saving of not less than 10%

Site preparation for the ISO 50001 certification assessment conducted by the Certification Body


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There are 170 energy conservation measures being proposed, 112 of which are

energy cost reduction for electricity, and the rest of 58 measures focused on energy cost reduction for heat. These measures brought the benefit in terms of energy saving, cost saving and payback period which will serve the suitable needs of each organization. An overview of energy saving potential can be concluded as follows;

Current Energy Consumption

Electricity Amount used (kWh/y) 479,310,572 Expense (Baht/y) 1,742,276,891

Heat Amount used (MJ/y) 10,173,369,289 Expense (Baht/y) 1,170,042,595

Total Energy Consumption

Amount used (MJ/y) 11,898,887,349 expense (Baht/y) 2,912,319,486

Potential Saving Amount of Reduced Energy

MJ/y 778,608,210.10 % 6.54

Cost Saving Baht/y 545,456,337.40 % 18.73

Details of potential cost saving of each organization is illustrated in Table 2.2


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Table 2-2 Conclusion of Potential Energy Saving for Each Organization

No Organization Total Energy Consumption

Potential Saving Saving Amount Saving Expense

Amount Used (MJ/y)

Expense (BHT/y)

MJ/y % Baht/t %

1 Kanchanaburi Liquor Distillery Factory 111,551,203.20 59,373,853.36 777,244.17 0.7 34,950,048.27 58.86

2 Khao C.P. Co., Ltd. 70,493,198.40 73,620,328.00 300,248.28 0.43 7,713,592.06 10.48

3 Charoen Pokhapand Foods PCL. 43,446,557.38 42,580,121.38 16,198,585.02 37.28 16,072,562.74 37.75

4 Choke Chai Starch Co., Ltd. 50,754,041.70 42,457,265.76 201,376.57 0.4 4,765,199.51 11.22

5 Choke Mahachai Beverage Co., Ltd. 23,693,062.41 16,828,537.08 390,359.05 1.65 7,185,951.52 42.7

6 Sunshine International Co. Ltd. 31,370,436.00 31,740,117.30 4,764,315.60 15.19 4,817,258.00 15.18

7 CP-Meiji Co., Ltd 59,222,663.89 44,512,793.00 11,248,142.48 18.99 8,874,939.10 19.94

8 C.P.F PCL. (Thailand) (Minburi1) 110,058,713.28 99,640,636.00 18,291,259.17 16.62 13,568,617.25 13.62

9 C.P.F PCL. (Thailand) (Minburi2) 139,561,565.00 79,600,599.25 14,212,199.57 10.18 9,806,494.53 12.32

10 C.P.F PCL. (Thailand) (Nakornratchasrima) 537,051,911.04 438,334,106.00 519,348.28 0.1 79,583,467.70 18.16

11 C.P.F PCL. (Thailand) (Saraburi) 740,087,499.35 350,048,380.86 151,074,383.47 20.41 51,242,479.89 14.64

12 Taiban Fishery Co., Ltd. 22,704,601.67 23,083,577.04 4,211,877.60 18.55 4,657,775.00 20.18

13 Thai Union Feedmill Co., Ltd. 338,550,846.63 82,764,370.27 571,862.69 0.17 64,288,462.81 77.68

14 Thai Union Frozen Products PCL (Fish) 115,699,257.60 105,154,106.60 937,233.65 0.81 13,905,669.60 13.22

15 Thai Union Frozen Product PCL. (Squid) 389,926,845.88 157,953,718.70 3,082,827.60 0.79 31,860,705.02 20.17

16 Thai Union Frozen Product PCL. (Cold Storage) 17,221,388.40 14,004,527.00 2,572,288.34 14.94 2,093,556.90 14.95


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Amount Used (MJ/y)

Expense (BHT/y)

MJ/y % Baht/t %

17 Thanakorn Vegetable Oil Products Co., Ltd. 432,625,615.90 125,570,597.94 631,310.40 0.15 12,982,983.54 10.34

18 Eastern Sugar & Cane Co., Ltd. 4,550,266,884.00 6,887,371.20 3,845,763.48 0.08 2,840,134.41 41.24

19 Thai Vegetable Oil PCL. 584,985,650.40 68,994,619.00 289,952,235.18 49.57 31,239,165.44 45.28

20 Nutrix PCL. 97,835,598.60 57,949,817.85 8,363,904.53 8.55 7,114,191.35 12.28

21 Betagro-dainippon Techno-ex Co., Ltd. 49,387,539.00 32,143,665.53 531,815.60 1.08 14,397,892.00 44.79

22 Eiamheng Tapioca Starch Industry Co., Ltd. 374,597,114.24 216,101,245.01 93,762,777.71 25.03 21,819,654.96 10.1

23 P.A.S. Export & Silo Co., Ltd. 170,576,151.33 37,674,874.33 59,244,853.20 34.73 4,336,326.56 11.51

24 P.M. Food Co., Ltd. 53,215,607.61 33,783,216.23 2,830,102.86 5.32 4,049,891.00 11.99

25 Mongkolsamai Co., Ltd. 81,870,257.66 44,882,560.25 11,882,785.34 14.51 6,061,424.00 13.51

26 Moccona (Thailand) Ltd. 67,777,235.30 36,012,030.61 4,679,523.77 6.9 4,312,661.47 11.98

27 Millimed Co., Ltd 28,471,645.00 25,624,200.40 5,482,838.22 19.26 4,520,177.81 17.64

28 Muang Maprao Co., Ltd. 6,184,929.11 1,534,822.05 456,633.69 7.38 155,907.28 10.16

29 Rungreungpol Co., Ltd. 4,378,990.08 3,878,916.72 422,227.00 9.64 415,432.81 10.71

30 Sahamit Damnoen Co. Ltd. 20,817,583.20 21,119,630.00 4,412,846.52 21.2 4,474,135.92 21.18

31 Soonthorn Metal Industry Co., Ltd. 6,478,920.00 7,533,200.00 1,749,962.23 27.01 2,036,761.62 27.04

32 Soonthorn Metal Can Co., Ltd. 30,345,556.81 17,770,643.55 3,815,095.48 12.57 2,667,514.34 15.01

33 Soonthorn Metal Pack Co., Ltd. 5,902,966.60 5,011,900.00 617,329.00 10.46 650,909.00 12.99


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Amount Used (MJ/y)

Expense (BHT/y)

MJ/y % Baht/t %

34 Sura Bangyikhan Co., Ltd. 1,449,216.00 1,545,597.19 208,400.36 14.38 222,289.94 14.38

35 Tiparat Special Liquor Co., Ltd. 47,852,182.74 8,107,534.03 1,163,903.47 2.43 1,183,301.86 14.6

36 Asian Seafoods Coldstorage PCL. 6,106,946.40 7,288,463.00 722,854.01 11.84 863,426.42 11.85

37 Athimart Co., Ltd. 886,514.40 974,178.00 183,917.74 20.75 202,309.47 20.77

38 Ichitan Group PCL. 117,035,933.61 81,947,825.90 10,813,151.07 9.24 9,283,284.45 11.33

39 Mitr Kasetr Industry Co., Ltd. 1,539,904,633.23 144,347,237.03 28,653,209.22 1.86 14,850,030.45 10.29

40 F&N Dairies (Thailand) Co., Ltd. 235,070,230.73 125,313,547.28 11,017,406.43 4.69 18,792,157.62 15

41 SP Fingerhut Co., Ltd. 108,015,791.60 22,209,297.42 3,560,151.32 3.3 3,275,457.86 14.75

42 Oleen Co., Ltd. 475,453,863.30 116,415,458.30 249,660.76 0.05 17,322,135.89 14.88

Total 11,898,887,348.68 2,912,319,486.42 778,608,210.13 6.54 545,456,337.37 18.73


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The University has coordinated with the Certification Body – CB to conduct the EnMS certification assessment against ISO 50001 requirements. The final result concluded that 33 organizations compliance with the standard and certified ISO 50001, while 9 organizations failed. List of successful organizations is as follows;

1. Khao C.P. Co., Ltd. 2. Charoen Pokhapand Foods PCL. 3. Choke Mahachai Beverage Co., Ltd. 4. CP-Meiji Co., Ltd 5. C.P.F. PCL. (Thailand) Nakhonratchasima 6. C.P.F. PCL. (Thailand) Minburi 1 7. C.P.F. PCL. (Thailand) Saraburi 8. C.P.F. PCL. (Thailand) Minburi 2 9. Thai Union Feedmill Co., Ltd. 10. Thai Union Frozen Products PCL. (Fish Factory) 11. Thai Union Frozen Products PCL. (Squid) Factory) 12. Thai Union Frozen Products PCL. (Coldstorage) 13. Thanakorn Vegetable Oil Products Co., Ltd. 14. Thai Vegetable Oil PCL. 15. Nutrix PCL. 16. Betagro-dainippon Techno-ex Co., Ltd. 17. Eiamheng Tapioca Starch Industry Co., Ltd. 18. P.A.S. Export & Silo Co., Ltd. 19. P.M. Food Co., Ltd. 20. Mongkolsamai Co., Ltd. 21. Moccona (Thailand) Ltd. 22. Mitr Kasetr Uhaithani Co., Ltd. 23. RUNGREUNGPOL Co., Ltd. 24. Soonthorn Metal Can Co., Ltd. 25. Soonthorn Metal Pack Co., Ltd. 26. Sura Bangyikhan Co., Ltd. 27. Tiparat Special Liquor Co., Ltd. 28. Asian Seafoods Coldstorage PCL. (Suratthani) 29. Athimart Co., Ltd. 30. Ichitan Group PCL. 31. F&N Dairies (Thailand) Co., Ltd. 32. SP Fingerhut Co., Ltd. 33. OLEEN Co., Ltd.


Executive Summary

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Handbook title “Best practices of energy saving in the food industry” were subsequently published to disseminate the energy saving best practice to other organizations in food industries and to enable them to participate and implement the EnMS in the future. Finally, the press conference announcing the result of the project implementation was held on 24 December 2014 at the Sukosol Hotel, Bangkok.

The result of the project concluded that the project objectives were achieved. The promotion and support of the participant organizations in increasing of the production efficiency, energy saving, and cost reduction have achieved. Also, the ISO 50001 energy management systems of many organizations have successfully established, pass the ISO 50001 certification assessment, and certified by the UK certification body. It is apparent that the competitiveness of these organizations has been increased and enables them to be ready for the AEC. Finally, the participant organizations have successfully conducted energy review, developed energy saving programs, improve their energy performance, and also continuously improve their energy management systems after joining the project.

energy saving and management in the food industry...

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