Project

Background

Used Cooking Oil refers to vegetable oil or animal fat that has been subjected to heat during the cooking process, especially in deep-frying. Sources of used cooking oil include not only frying oil but also grease and oil residues from dishwashing, which can be separated directly or through grease traps.In Thailand, the characteristics of used cooking oil are similar to palm oil, mainly composed of triglycerides. However, its quality deteriorates due to prolonged exposure to high temperatures and food residues. This results in increased acidity (acid value) caused by the breakdown of triglycerides into free fatty acids through hydrolysis.Therefore, it is necessary to improve the quality of used cooking oil before processing it for certain applications, such as biodiesel production. Poor-quality used oil can cause various problems if not properly managed. Without appropriate waste management practices, it is often discarded with solid waste or poured into drainage systems without proper grease traps.

Thanachok Group drives initiatives for the proper management of used cooking oil (UCO), which includes vegetable oil or animal fat that has already been used in food preparation. Through the “Tod Mai Ting” (Fry, Don’t Throw Away) project, the company promotes systematic and comprehensive management of used cooking oil.The project establishes coordination centers and collection points known as UCO Stations, making it convenient and accessible for the public. The company also provides door-to-door collection services for used cooking oil. This initiative helps create supplementary income and sustainable career opportunities for local communities.The collected oil is processed into biodiesel and other renewable energy sources, including Sustainable Aviation Fuel (SAF) derived from used cooking oil. This supports the Bio-Circular-Green Economy (BCG Model), helping reduce resource consumption and minimize waste in accordance with Circular Economy principles.