COMMUNITY-BASED PARTICIPATORY DEVELOPMENT OF CHILI PASTE PRODUCTS IN BANG PHUENG SUB-DISTRICT, BAN MI DISTRICT, LOP BURI PROVINCE

Abstract

This research aims to 1) Examine the issues and process of producing community chili paste in Bang Phueng Subdistrict. Ban Mi District Lop Buri Province and 2) To develop chili paste products through the community participation process. This research employed mixed method research. Quantitative research utilized a questionnaire as a research instrument. Thirty samples were derived by purposive sampling technique. Qualitative research was conducted through in-depth interviews and focus group discussion. Fifteen key informants were included in the study. Statistics used in data analysis include content analysis, frequency, mean, percentage and standard deviation. The results of the study revealed that Bang Phueng community is located next to the Bang Kham River, which has been the water of life for the residents in the community. Cage fish farming along the river, especially Red Tilapia Fish or Pla Tubtim (in Thai), represent community’s way of life for decades. Residents frequently consume chili paste as one of their main dishes. The chili paste’s recipe has been passed down by family members from generation to generation. Residents in Bang Phueng community like to make chili paste by stir-frying technique and give the importance of the delicious savory taste, quality of raw ingredients, and cleanliness. The results revealed that the community agreed on the development of 2 recipes of chili paste. The results of consumer satisfaction with chili paste products demonstrated that overall satisfaction of Pla Tubtim chili pastes product was at high level (Mean 4.07), while overall satisfaction of spicy rice seasoning from calcium-rich fish product was at the highest level (Mean 4.30). The results of nutrition analysis for product quality assurance verified both recipes of chili paste products were nutritious and responded to the needs of consumers who preferred traditional chili paste and consumers who want modern and health-conscious food.