Diverse Local Technologies – Muscat Grapes Cultivated in Thailand with Japanese Quality at Thai Prices

Muscat grapes, originating from Japan, are characterized by their large, beautifully colored fruits with a sweet, crisp taste and distinctive aroma. However, their high price—particularly when imported—can reach thousands of baht more, leading some consumers to purchase cheaper Chinese alternatives. Good news for grape lovers: Thailand now successfully grows Muscat grapes across multiple regions including the North, Northeast, and Central areas. The local produce matches the taste and quality of the original Japanese variety without the premium price or concerns about chemical residues.

Thitipon Kaewnuon, known as Tri, owns Theerwaree Grape Garden located in Thung Kluay subdistrict, Phu Sang district, Phayao province. Operating on two rai of land, he has transformed it into an agritourism destination. During harvest season, tourists flock to taste fresh grapes directly from the garden, and current production cannot keep up with demand.

"I previously worked abroad and saved enough to return home and start a business in my hometown, Phayao," Thitipon explains. "I consulted with my wife about what to try, and we settled on grape farming after seeing it featured on television. After researching and understanding the cultivation process, we decided to give it a go."

His garden currently covers two rai with four main grape varieties: Early VFVIJK, Rambo, Luscious Perlette, and Muscat—the star of his operation. Three years ago, Muscat grapes were relatively unknown, but Thitipon was drawn to their unique appeal: their aromatic quality, sweetness, and jelly-like texture when bitten. He sourced his rootstock from Lampun province, which carries authentic Japanese cultivars.

Thitipon shares techniques for growing large, sweet, crisp Muscat grapes that consumers love: "Many people think Muscat grapes can only be grown in Japan and require cold climates. Actually, grapes grow almost anywhere in Thailand. They thrive with fermented fertilizer, sunlight, and good air circulation. They dislike rain and insects, so we use greenhouses to prevent pests and reduce chemical pesticide use significantly."

New farmers must understand that first-year vines don't produce fruit—they must be nurtured to maturity. In the second year, grapes begin producing but not at full capacity; proper branch development is essential. By the third year, harvesting can begin. Grape production can be controlled by timing: from pruning to harvest takes approximately four months, then another two months for nutrient accumulation—six months total. To harvest in February, count back six months to begin pruning.

Propagation involves grafting quality rootstock onto wild grape stock, taking about one month before transplanting to the field. Soil preparation is crucial: use fermented fertilizer to create loose, porous soil with organic matter from rice straw and leaves, as grapes dislike compacted earth. Plant seedlings at soil level in bags, cover with mulch, and water with fruit or animal fermentation liquid mixed with Trichoderma fungus to prevent disease. Nurture vines for approximately two months until they climb their support structure, then develop lateral branches where grapes will fruit.