1. A production development department was established and staffed by personnel with knowledge and expertise in agriculture in agricultural academic positions charged with responsibilities in coordinating work with government agencies as well as to provide knowledge about agriculture to farmers to achieve quality and standardized products for entering a good plant system (GAP, good agricultural practice) as follows:

1.1 A total of 93 safe and chemical-free fruit and vegetable farmers’ groups were established in 10 districts, 55 sub-districts and 189 villages with membership from 5,643 families.

1.2 Provided support and encouragement for farmers to use of Trichoderma bacteria and BT instead of chemical fungicides and insecticides in order to make produce safe and cut production costs. 1.3 Provided support and encouragement for farmers to produce biologically fermented fertilizer for us inside the group and distributed generally as a way to replace chemical fertilizers. Doing so reduces production costs for farmers.

1.3 Provided support and encouragement for farmers to produce biologically fermented fertilizer for us inside the group and distributed generally as a way to replace chemical fertilizers. Doing so reduces production costs for farmers.

2. Created a scientific laboratory to function as a center for testing the quality of food products, agricultural products and production factors as certified by the Department of Medical Sciences. Accordingly, staff certified by the Department of Medical Sciences perform the following functions:

2.1 Test 60 agricultural product samples daily to determine product safety. In 1997, 40 percent lack of safety was found. However, subsequent to providing knowledge to farmers and sustained implementation in creating awareness and knowledge in farmers, farmers now create their products in accordance with GAP, thereby leading to successive decline in the lack of safety percentage. In 2012, lack of safety was only 0.67 percent.

2.2 Safety inspections are conducted on products. Wholesale buildings send products such as vegetables for inspection, while retail buildings are tested for contaminants in vegetables, fruits, fresh foods, processed foods, frying oils such as for insecticides, formaldehyde, anti-fungal substances, bleaching substances, meat-reddening substances. Recently, 100 percent safety was achieved.