DEVELOPING CREATIVE PRODUCTS BY PARTICIPATORY ACTION: THAI SEASONING CURRY PRODUCTS OF OCCUPATIONAL GROUP AT KHU KHWANG SUB-DISTRICT, LAT LUM KARO DISTRICT, PATHUM THANI PROVINCE

Abstract

     This research is qualitative research, the purpose of this research were 1) to develop creative food products with community participation and 2) to transfer creative food product technology to professional groups. The study area is Khu Khwang Subdistrict, Lat Lum Kaeo District. Pathum Thani Province The sample group consisted of 15 people interested in forming professional groups, 3 Thai food community experts, and 3 creative food product development experts. Data were collected through interviews, group discussion, brainstorm, observation, workshop and qualitative data was analyzed by content analysis. It was found that, the sample group wanted to develop creative products from agricultural resources, knowledge capital, wisdom, culture and social capital of the community for sustainable benefits. The product is agreeable with the lifestyle and needs of people who want convenience in cooking by building, which base on the wisdom of curry paste traditional making of the community. Through the process of exchanging knowledge between professional groups, community philosopher and food product development experts. Finally, we have 3 products were seasoned red curry paste, seasoned sour curry paste and seasoned green curry paste. Then, we transfer knowledge and prototype formulas developed, in terms of standard formula extending shelf life to the sample group and brainstorming ideas and suggestions for developing creative food packaging with community participation, to make the product unique and easy to remember, promote product identity to attract consumers.