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.101 - 150>
Thai Community Products Standards (TCPS) - (Numerical listing)
No.
Title
TCPS
101
Crispy pig skin
101/2546
102
Mu Yor (Pork bologna)
102/2546
103
Chinese style sausage: Pork
103/2546
104
Chinese style sausage: Fish
104/2546
105
Chinese style sausage: Chicken
105/2546
106
Flavoured crispy fish
106/2546
107
Rice snack chip cracker
107/2546
108
Durian chip
108/2546
109
Taro chip
109/2546
110
Potato chip
110/2546
111
Banana chip
111/2546
112
Baked banana
112/2546
113
Palm sugar
113/2546
114
Nam-Pla Wan
114/2546
115
Khanom-Pia (Chinese short cake)
115/2549
 
116
Khanom-Ko
116/2549
117
Thai mochi
117/2549
118
Cookies
118/2546
119
Rice cracker products
119/2546
120
Tea
120/2549
121
Instant ginger drink
121/2546
122
Sugar cane juice
122/2546
123
Bael fruit drink
123/2546
124
Corn milk
124/2546
125
Tamarind drink
125/2546
126
Pineapple drink
126/2546
127
Aloe vera in light syrup
127/2549
128
Noni drink
128/2546
129
Curry paste
129/2546
130
Dried chilli paste
130/2546
131
Fermented fish dip
131/2546
132
Pla-Ra Bong
132/2546
133
Minced fermented fish
133/2546
134
Powdered fermented fish
134/2546
135
Cube fermented fish
135/2546
136
Dried fruit
136/2546
137
Flavoured pickled radish
137/2546
138
Semi-cooked Lotchong thread
138/2546
139
Semi-cooked Lotchong combination
139/2546
140
Semi-cooked Thai noodle
140/2546
141
Rolled rice chip
141/2546
142
Shrimp rolls
142/2546
143
Fish sausage
143/2546
144
Northeastern Thai fermented sausage
144/2546
145
Naem
145/2546
146
Mam
146/2546
147
Kung Chom (Fermented Shrimp)
147/2546
148
Pineapple pickled fish
148/2546
149
Alkalized eggs
149/2546
150
Pre-cooked seasoned pork
150/2546
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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