BANG DEE NOM CHAK (THE PASTRY DESSERT): KANOM CHAK PRODUCTION KNOWLEDGE IN COMMUNITY A CASE STUDY BANG DEE COMMUNITY MOO.9 MAECHAOYUHOU SUB-DISTRICT CHIAN YAI DISTRICT NAKHON SI THAMMARAT PROVINCE THAILAND

Abstract

The objectives of this research article were to: 1) to study the knowledge of baking from the community, a case study of Bang Dee community, Village No. 9, Mae Chao Yu Hua Subdistrict Chian Yai District Nakhon Si Thammarat Province 2) To study the problem of baking from the community, a case study of Bang Dee community, Village No. 9, Mae Chao Yu Hua Subdistrict Chian Yai District Nakhon Si Thammarat Province, and 3) to study the guidelines for promoting the occupation of baking from the community, a case study of Bang Dee community, Village No. 9, Mae Chao Yu Hua Subdistrict Chian Yai District Nakhon Si Thammarat Province. This research was a qualitative research use interviews and group discussions by purposive sampling into 2 groups: 1) the baking group from which is 8 persons with knowledge about baking, and 2) the promoter group is 6 persons who promote and support the wisdom of baking. By using content analysis and summarizing. The research found that: 1) Kanom Chak Production Knowledge in Community such as: 1.1) the preparation of materials, and 1.2) the process of making Kanom Chak. 2) The problem of making Kanom Chak in the community such as: 2.1) flour mixing side Uncertain ingredient rates 2.2) Rare and expensive raw materials 2.3) Lack of a successor to baking Nowadays, sweets are not very popular, 2.4) Processing and preservation Dessert from having to eat hot, if kept until cold, it will not taste good, and 2.5) the number and continuity of production The dessert needs to be roasted continuously to keep it hot. and 3) Guidelines for promoting sweets from the community are: 3.1) Promote occupation, 3.2) Promote self - help groups, 3.3) Create occupations and supplementary income, 3.4) Open confectionery market, and 3.5) Support distribution online channels.