Development and upgrading of local food products to strengthen the ommunity economy in the province Surin

Abstract

This research article has three objectives: 1) to study the context, current situation, problems, local food products, and needs in developing local food products in the community, 2) study the development process and upgrading the quality of local food products in the community, and 3) develop and upgrade local food products to strengthen the community economy in Surin Province. This is qualitative field research by analyzing data from academic documents, related research, and interviewing 5 groups of key informants: 1) government executives/local leaders, 5 persons; 2) academics/community scholars, 3 persons;          3) community development officers, 2 persons; 4) housewives/restaurant operators, 10 persons; and 5) community representatives, 10 persons, totaling 30 persons.            The research results are presented using descriptive analysis.

The research results were as follows:

1. Surin Province, most of the people are in the Thai Khmer, Thai Kui, and Thai Lao groups. The local food culture of Surin Province itself has been influenced by these ethnic groups. There are many types of local food, such as Angkaebob or stuffed frog, which is a food that the Khmer and Kui people like to eat because it has a spicy flavor from chili, etc.
2. The process of developing new products from various academic concepts of academics is similar. Therefore, the researcher summarizes the main important steps in developing new products in 5 steps: 1) Concept development, 2) Evaluation of existing factors, 3) Evaluation of factors used in detail, 4) Product development and testing, 5) Product launching to the market (Launch). This research selected local food, Angkaeb-bob or stuffed frog, to enter the process of developing and upgrading the quality of local food products of communities in Surin Province.
3. Development and upgrading of local food products by the research team has been upgraded to increase the value of local food products, namely Angkabob (stuffed frog), by developing food recipes and packaging that are appropriate for the food product and meet the needs of the community and local context.