การพัฒนาต่อยอดภูมิปัญญาท้องถิ่นอาหารพื้นบ้านเป็นผลิตภัณฑ์ของวิสาหกิจชุมชน จังหวัดชัยภูมิ

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ประมุข ศรีชัยวงษ์
ลักขณา สุกใส
นฤมล ภูสิงห์
อารีรัตน์ พัฒนชีวะพูล
กาญจนา สุขบัว

Abstract

The research with the title “Development in Local Intellectual Regarding Typical Food Improvement for Being Products of Community Enterprise” is a qualitative research that has been made with objectives to 1) study potential properties of local vegetations according to the local intellects, that have been applied for being some ingredients in typical foods; 2) study the process and approaches in applying typical foods for being products of Community Enterprise upon the locals’ participation; and 3) further the improvement of typical vegetations that can be applied to be community food  products. The research was made in the areas of Mueang District, Ban Khwao District, Kaeng Khro District, and Kaset Somboon District of Chaiyaphum Province. Target groups were local philosophers and community enterprise groups.


         These findings from the research have been concluded herewith:-


         The potential properties of local vegetations according to the local intellects that can be applied for being ingredients in typical foods contain appropriate properties and 11 types of those vegetations are found as:- Yanang (Tilacola triandra) leaf, mulberry leaf, Krajeab (Roselle), Som Poy (Acacia Concinna), Sadao (Meliaceae), Phak Khayaeng, Cha-om (Acacia Pennata), Toey (pandanus leaf), Phak Tiew Som, Noy Na leaf (sugar apple) and oom sab.


         In the study in improvement of local intellects regarding the typical vegetations that can be used as ingredients in typical foods for the community enterprise, some of those appropriate typical vegetations were selected to be applied for the typical foods such as Ya Nang leaf, mulberry leaf, Som Poy, Toey and bamboo shoots. The applicable process of products was made with the selection of materials and tools that could be found locally. Altogether 4 kinds of products were made herewith 1) Ya Nang powder; 2) seasoning powder; 3) dried bamboo shoots and 4) instant bamboo shoots spicy soup.


          The study and development of folk wisdom. Community food and products. Ban Tat Ton Community Enterprise Group From the test, Yanang powder and mulberry powder. It is found that the amount of 5 grams per small dish. Is close to the use of fresh Yanang. And the freshest mulberry.

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บทความวิจัย (Research Articles)