KNOWLEDGE MANAGEMENT OF LOCAL RAW MATERIAL PROCESSING AND SWEET SHRIMP PRODUCTION FOR GENERATE JOBS, CAREER AND INCOME UNDER THE CORONAVIRUS 2019 SITUATION: TAMBON KOH YAI, KRASASIN DISTRICT, SONGKHLA PROVINCE

Abstract

This article is management of a set of knowledge, processing local raw materials for food production of sweet shrimp group, Koh Yai Subdistrict Koh Yai, Krasae Sin District, Songkhla Province to create jobs, generate income, create a career under the COVID-19 situation. This research aims to 1) Organize knowledge on local raw material processing for sweet shrimp food production by the Koh Yai Sweet Shrimp Group. 2) Transfer knowledge on local raw material processing for sweet shrimp food production to the Koh Yai Sweet Shrimp Group. 3) Transfer knowledge on digital platforms to enhance the competitiveness of the Koh Yai Sweet Shrimp Group. 4) Develop and strengthen the potential of the Koh Yai Sweet Shrimp Group. Knowledge management has been used as a key concept to formulate conceptual framework for this study. Qualitative research methodology has been employed for data. The research instruments were an interview and focus group discussion. The data were analyzed using content synthesis. The sample was selected by purposive sampling. Total sample group was 60 people. The results of the study found that the local raw material processing steps can be divided into 3 stages: the first stage, preparation of shrimp which are the main raw material, next, cleaning the shrimp and the last stage, Boiling the sweet shrimp. The target group can also process sweet shrimp into six additional food menus: spicy shrimp salad, roasted chili shrimp paste, sweet shrimp salad with three flavors, shrimp paste fried rice, sweet shrimp sticky rice, and sweet shrimp mixed vegetable curry. Significant success has been achieved through research activities are 1) The establishment of the Koh Yai Sweet Shrimp Group, which is a result of the cooperation of the target group of sweet shrimp producers The research also found that the transfer of knowledge back to the target community is a key activity, as it leads to learning in sweet shrimp production and an increase in sweet shrimp production occupations. 2) The unity of the group members and the network in providing advice to develop the community to be able to apply the skills in the future and create a strong and sustainable community.