CHANDI PRIGKANG: DEVELOPMENT GUIDELINES FOR THE PRODUCT STANDARD OF CURRY PASTE IN COMMUNITY

Abstract

The objectives of this research article were to: 1) to study the production processing process according to the curry paste product standard, 2) to study the production problem according to the curry paste product standard, and 3) to study the development guideline for curry paste product standard. This research was a qualitative research use interviews and group discussions by purposive sampling. The representatives involved in curry paste production were divided into 2 groups: 1) a group of recipe innovators and small producers of curry paste in the Klong Chandee market community, total of 4 persons., and 2) supporters of curry paste production. In the community of Klong Chandee market, total of 10 persons. By using content analysis and summarizing. The research found that: 1) process of production according to standard of curry paste products are: 1.1) preparation of equipment for making curry paste, 1.2) preparation of raw materials for making curry paste, 1.3) process of curry paste, and 1.4) benefits of ingredients in curry paste. 2) Production problems according to the curry paste product standards are: 2.1) Production of curry paste there is a traditional process, 2.2) the raw material is expensive depending on the weather, 2.3) the packaging. Conventional packaging does not have any modern developments, and 2.4) marketing lack of public relations in various channels. and 3) guidelines for developing curry paste product standards are: 3.1) developing appropriate technology for producing curry paste; 3.2) promote growing raw materials for curry paste production. Provide people in the community with income and know how to process a variety of herbs, 3.3) promote packaging, extend the shelf life of curry paste. Clean and use environmentally friendly materials; and 3.4) promote sales and marketing, promote various marketing online channels