The Further Development of Traditional Desserts from Arrowroot Starch Grounded in Community-based Research (CBR) of the Ban Puek Community, Muang District, Chonburi Province

Abstract

This research aimed to 1) study the needs of Ban Puk community in developing traditional desserts made from arrowroot starch and 2) further development and create added value for these desserts. The study employed Participatory Action Research (PAR) and Community-Based Research (CBR). Twenty key informants participated, and data were collected through semi-structured interviews and analyzed using content analysis. The findings are summarized as follows: 1) Community needs The Ban Puk community requires 1.1) expansion of arrowroot cultivation to increase starch production and meet consumer demand, 1.2) collaboration with university scholars to enhance re-skilling, up-skilling, and the acquisition of new skills related to soft power management, and 1.3) revitalization of community identity through the cultivation and use of arroroot starch, and 2) Product development Four traditional desserts - Kanom Pang Peak, Kanom Kon Tou, Kanom Na Moo, and Kanom Kaloji - were further developed. Their value was enhanced by integrating storytelling and content that reflect the cummunity’s cultural heritage and distinct identity.