DEVELOPMENT OF FOOD PRODUCTS BASED ON INDIGENOUS KNOWLEDGE TO IMPROVE COMMUNITY TOURISM WITHIN THE KHLONG SUNAKHON CANAL: A CASE STUDY OF BAN BO SUBDISTRICT, MUEANG DISTRICT, SAMUT SAKHON PROVINCE

Abstract

The Development of Food Products Based on Local Wisdom to Support Food Tourism in the Khlong Sunakhon Community, Ban Bo Subdistrict, Mueang District, Samut Sakhon Province utilized a participatory action research (PAR) approach to develop food products based on local wisdom to support food tourism in the Khlong Sunakhon community, Ban Bo Subdistrict, Mueang District, Samut Sakhon Province. The research employed in-depth interviews and focus group discussions as tools for data collection. A purposive sampling method was used to select 15 participants, including local administrative officers, community scholars, restaurant entrepreneurs, and members of Community Enterprise. The findings revealed that khanom mo kaeng (Thai Custard Dessert) has high potential as a food product due to its use of locally sourced ingredients such as palm sugar, coconut milk, and pandan leaves. The recipe was modified by reducing sugar content by 30% from the original formula. Additionally, small, lightweight aluminum foil molds were chosen as packaging due to their ability to be used for baking, portability, and 100% recyclability. These improvements enhanced the product’s appeal and catered to the preferences of health-conscious and environmentally-aware consumers. Furthermore, the training and knowledge transfer on product development for the target group revealed that participants expressed the highest level of overall satisfaction with the training outcomes (mean = 4.67, SD = 0.29). The results showed that developing khanom mo kaeng as a food product for food tourism in the Khlong Sunakhon community not only helps preserve local wisdom and cultural heritage related to dessert-making but also adds value to the product and increases its market competitiveness. This research aligns with the circular economy concept and sustainable development goals (SDGs) such as No Poverty, Decent Work and Economic Growth, or Responsible Consumption and Production. This study provides a critical pathway for developing sustainable food products that effectively respond to the demands of the food tourism market.