THE PROMOTING FOR PROCESSED PRODUCTS THE HONEY-BAKED LEB MUE NANG BANANAS A CASE STUDY SUAN JAN SRI FARMER HOUSE WIFE GROUPS, VILLAGE NO.2, BAN KAUH SUB - DISTRICT, PROMKHIRI DISTRICT, NAKHON SI THAMMARAT PROVINCE, THAILAND

Abstract

           The objectives of this research article were: 1) to study the model processing of honey-baked Leb Mue Nang banana; A case study Suan Jan Sri farmer house wife groups, Village No.2, Ban Kauh Sub-district, Promkhiri District, Nakhon Si Thammarat Province, 2) to study the problem of processing of honey-baked Leb Mue Nang banana and 3) to study the guideline promotion of honey-baked Leb Mue Nang banana. The study was qualitative research by specific sampling interview. The group sample was farmer’s housewife group of Suan Jan Sri and supporter of farmer’s housewife group. The sample was divided into 2 groups included with 1) farmer’s housewife group of Suan Jan Sri, and 2) supporter of farmer’s housewife group of Suan Jan Sri. The sample was 14 persons. The sample was well known about the process of honey-baked Leb Mue Nang banana more than 5 years. The data was analyzed and summarized to cast an overview. The result was found that: 1) The process of honey-baked Leb Mue Nang banana was consisted with 4 steps: 1.1) selected Leb Mue Nang banana, 1.2) prepare the material and equipment, 1.3) cooking process, and 4) packaging. 2) The production procedure of honey–baked Leb Mue Nang banana has 3 problems: 2.1) insufficient production for the market demand, 2.2) oversupply of banana products, 2.3) new generations tend to be less interested about inheriting wisdom. 3) The research found 4 promotion approaches of honey-baked Leb Mue Nang banana: 3.1) to promote planting Leb Mue Nang banana in community, 3.2) to promote creating products valuable of the community, 3.3) to preserve local knowledge, and 3.4) to inherit the knowledge to students and general publics.