The Guidelines to Restore and Preserve the Local Wisdom on Fermented Fish of Ban Paknam in Tambon Kutlad, Mueang District of Ubon Ratchathani Province

Abstract

The research aimed to study the background of local wisdom on fermented fish of Ban Paknam in Tambon Kutlad and investigate the guidelines to restore and preserve the local wisdom on fermented fish. Thirty-one informants were interviewed. Content analysis was used and data were presented by a descriptive method.

                The research findings were as follows.

                The production of fermented fish was primarily  made for the consumption purpose. The materials used were obtained from the Moon River and the fishing ponds.  In the fermenting process,  attention was given to the fish quality,  packaging, and the fermenting methods.  The process and production had been passed on for generations.

                The guidelines for the restoration and preservation of this local wisdom,  there should be an association of the producers of the fermented fish, there should be enough materials for producing this local product,   fermented fish should be processed into a variety of products, the processes of fermenting fish should be transmitted to the next generation,  a local curriculum on fermented fish should be made, and there should be a market place to accommodate this local product.