COMPREHENSIVE RAW MATERIAL MANAGEMENT MODEL OF LOCAL FOOD TO SUPPORT TOURISM IN BAN KHOKMUANG COMMUNITY, JORAKHAY MAK SUB-DISTRICT, PRAKONCHAI DISTRICT, BURIRAM PROVINCE

Abstract

The objectives of this research were to investigate the status of sources of raw materials of local food in the community, to examine the management of the group of local food operators, and to determine procedures for connecting the sources of raw materials of local food with marketing mechanisms in Ban Khok Muang Community, Jorakhay Mak Sub-District, Prakonchai District, Buriram Province. The participants were divided into two groups, including 210 persons having direct interest in managing the sources of raw materials of local food in the community and 22 local food operators. Tools used for data collection were survey and interview forms. Research findings indicated that there were three sources of raw materials, namely natural sources, self-produced sources, and buying sources. With regard to management of the group of local food operators, it was found that six aspects were managed, namely human resources, finance, goods, tools, methods and marketing In terms of procedures for connecting the sources of raw materials of local food with marketing mechanisms in Ban Khok Muang Community, the connection of raw materials in the community was in a mutually dependent manner. Every households in the community grew vegetables and there was a community market that served as the sale and purchase center and delivered goods to consumers, food operators, and tourists visiting Ban Khok Muang Community. The work system started with a plan to grow different kinds of plants that were raw materials of local food. A total number of tourists was concluded so that enough raw materials were grown to meet their need and food operators were contacted. There were calendars of raw materials and food from nature to create a sustainable and outstanding food culture of Ban Khok Muang Community.