Thai Community Product Standard (TCPS)

TISI has been assigned by the Ministry of Industry to be responsible for "the Standards for Community Products" project. The objective of the project is to upgrade the quality of the community products to the national and international level in response to the government policy on " One Tambon One Product " project or OTOP. The OTOP project aims to help each community to generate more income by using local intelligence to turn the local resources into the value-added products with uniqueness. In bringing the community products to the local market as well as to the international market, "the Standards for Community Products" project will help to ensure the consumers of the quality of the OTOP products.

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Go to >> Alphabetical listing <<
  Up to now, 876* Thai standards for community products have been developed by TISI. You can download the full text of each standard (in Thai) by clicking at its title.
 
* Due to a lack of resources, an English content on this page will not be provided anymore.
   
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<No.451- 500>
Thai Community Products Standards (TCPS) - (Numerical listing)
No.
Title
TCPS
451
Herbal body mask
451/2547
452
Lip gloss
452/2547
453
Processed marl clay
453/2547
454
Herbal air freshener
454/2547
455
Oil-based dust remover
455/2547
456
Dry laundry products
456/2547
457
Silk fabric starch and care products
457/2547
458
Roti and cotton candy
458/2547
459
Cake
459/2549
460
Biscuit
460/2547
461
Tofu sheet
461/2547
462
Egg tofu
462/2547
463
Dried Chaew (dried northeastern spice dip)
463/2547
 
464
Dried northeastern spice and meat dip
464/2547
 
465
Dried eggplant dip
465/2547
 
466
Sukiyaki sauce
466/2547
 
467
Mango sauce
467/2547
 
468
Seasoned frog
468/2547
 
469
Naem Kai (fermented chicken sausage)
469/2547
 
470
Naem Nua (fermented beef sausage)
470/2548
 
471
Naem Pla (fermented fish sausage)
471/2547
 
472
Naem Het (fermented mushroom sausage)
472/2547
 
473
Seasoned fermented pork
473/2547
 
474
Pla Mam
474/2547
 
475
Northeastern Thai fermented fish sausage
475/2547
 
476
Garcinia tea
476/2547
 
477
Ginkgo leaf tea
477/2547
 
478
Dried lotus-pollen tea
478/2547
 
479
Sensitive plant tea
479/2547
 
480
Dried culinary herbs
480/2547
 
481
Lactic acid fermented plants beverage
481/2547
 
482
Sapirulina drink
482/2547
 
483
Boesenbergia drink
483/2547
 
484
Makiang drink
484/2547
 
485
Thai ink nut drink
485/2547
 
486
Mamao drink
486/2547
 
487
Amla drink
487/2547
 
488
Sunflower drink
488/2547
 
489
Flavoured syrup
489/2547
 
490
Crispy lotus seed
490/2547
 
491
Ground black and white pepper
491/2547
 
492
Ground chilli
492/2547
 
493
Priklarb (Mixed herbal powder)
493/2547
 
494
Seasoning powder
494/2547
 
495
Tomyam paste
495/2547
 
496
Holy basil seasoning paste
496/2547
 
497
Pad-Thai sauce
497/2547
 
498
Pre-cooked Namya curry powder for Thai rice noodle
498/2547
 
499
Thai rice noodle flour
499/2547
 
500
Thai rice noodle
500/2547
 
TOP
 
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All comments and recommendations are welcomed. For any question, please do not hesitate to contact us at the below address.

THAI INDUSTRIAL STANDARDS INSTITUTE LIBRARY
Rama VI Street, Ratchathewi, Bangkok 10400, THAILAND
Tel. (662) 2023510, (662) 2023515, (662) 3543286 Fax. (662) 3543041
E-mail: library@tisi.go.th