Development of Value-added Functional Products to Future Food from Kai Pam (Wolffia) in the Food Producer Groups in Chiang Rai Province

Abstract

              This research aimed to 1) study the current state, problems, and needs for developing food products from Wolffia globosa (aquatic plant) in Chiang Rai province; 2) develop innovative future food products from Wolffia globosa; 3) implement the innovations; and 4) evaluate the outcomes of the innovation implementation among community food producers in Chiang Rai.The target group comprised local food producers in Chiang Rai, community leaders, homemaker groups, public health volunteers (Or Sor Mor), local wise men, herbal groups, and representatives from relevant local agencies, including the Provincial Community Development Office and the Provincial Public Health Office. The research instruments included in-depth interviews, focus group discussions, and brainstorming sessions. Data were verified using triangulation techniques and analyzed with content analysis.

              The research findings revealed that 1) the current use of Wolffia globosa in households and restaurants is primarily limited to local dishes for personal consumption, with no commercial development. Key problems were the complex cleaning process and a lack of systematic knowledge about processing. The target group’s needs included the development of savory dishes, snacks, beverages, and suitable packaging, such as transparent bags, clear boxes, and gift containers like cans and bottles. 2) The development of food innovations from Wolffia globosa resulted in two innovations: a) innovative food products (savory dishes, snacks, and beverages) and b) innovative packaging. 3) The implementation of these future food innovations led to the creation of prototype products, including dried Khanom Jeen with Wolffia globosa, Wolffia globosa rice topping powder, Wolffia globosa chicken meatballs, Wolffia globosa jelly, Wolffia globosa rice crackers, and instant Wolffia globosa cereal drinks, along with diverse and appropriate packaging. 4) The evaluation of the innovation implementation showed that the products were able to generate income, provide benefits to the participants, and clearly satisfy consumers.