Development of Puffed Rice from Pathum Thani 1 Rice as the Soft Power of Pathum Thani

Abstract

Background and Significance: Pathum Thani Province has natural resources such as fertile soil, water sources, and rice breed, as well as economic capitals such as agricultural produce distribution centers and large fisheries, Talat Thai, and Si Mum Mueang markets, along with industrial estates that draw laborers nationwide to the area, leading to cultural capital that is a unique cultural identity from all corners of the country. Therefore, the researcher aims to 1) examine the soft power in Pathum Thani Province that leads to product development and 2) develop puffed rice products based on the Pathum Thani 1 rice.

Research Method: This study uses a qualitative approach, with key informants being three entrepreneurs in three districts of Pathum Thani Province: Thanyaburi, Mueang Pathum Thani, and Lam Luk Ka Districts. The method was group discussion. The quantitative part was done using a relative moisture test using the AND ModMX50 Moisture, refractometer for sweetness and texture, or the TA XTplus texture analyzer.

Result: The result of the development of puffed rice from Pathum Thani 1 Rice in Pathum Thani Province was that 1) the study on the soft power of Pathum Thani Province which led to the development of puffed rice product showed that the product could be a soft power based on a cultural and wisdom trace of the Thai and Mon peoples; 2) result of puffed rice product development based on Pathum Thani 1 Rice showed that each district had its formula and trait, for example in Thanyaburi District, the Khao Dawk Mali 105 was used without a new formula being developed, in Mueang Pathum Thani District, rice berry rice was used and the formula was being constantly improved upon, while in Lam Luk Ka District, the old jasmine rice was used with government support. The physical quality test showed that the glazing water affected the moisture and texture of the puffed rice, as increasing the glazing water would result in a harder texture and higher moisture. The comparative test showed that the formulas based on the Pathum Thani 1 rice and Khao Dawk Mali 105 had no statistically significant difference, and it was appropriate for producing puffed rice.

Conclusion: the study revealed that the Pathum Thani 1 rice could improve the puffed rice quality into a soft power of Pathum Thani Province, by encouraging the use of the local ingredient in connection with the soft power concept which consisted of cultural, natural, and economic aspects, to develop one of the four requisites (food, shelter, medicine, and clothing) and a sustainable soft power product later on.