Photharam Preserved Radish: Processed Product Identifying Unique Geographical Characteristics

Abstract

Photharam Preserved Radish (Chai Pow Photharam) was a processed agricultural product divided into two types: salted radish, and sweet radish, prepared from Chinese radishes’ white roots that were pickled as salted radishes and sweet radishes by using local wisdom process. The distinctive taste was a blend of sweet and salt, with a vivid brown color. The raw radishes were grown from Chinese Light variety in Asian category, with specific physical qualities: 1) smooth and thin skin, 2) white color both texture and skin, 3) crunchy and firm texture, not spongy, and 4) long and cylindrical shape. The crops were grown in sand loam soil throughout the cold season and best harvested between days 42 and 48.

  Photharam district had a distinctive geologic condition, formed by recent soil sedimentation of different particle sizes, turning the soil into sand loam texture with base property. These soil characteristics resulted in high-quality production of the radishes with smooth thin skin, crunchy and firm texture, not spongy, long and cylindrical in shape, and heavy in weight. Local wisdom was incorporated in the process by using sea salt to pickle the radishes in layers then the salted radishes were pickled again with granulated sugar for the sweet radish. These processes contributed to the originality and uniqueness of the preserved radish, recognized in its vivid brown color and the unique flavor.