Value Added Creation of Local Food to Support the Community Tourism in Tambon Thakhunram, Muang District, Kamphaeng Phet Province

Abstract

The aims of this research were to collect the data and identify the unique characteristics of the local food- “Laab”, and add value of “Larb” to support the community tourism in Tambon Takhunram, Muang District, Kamphaeng Phet Province. The data were collected by using a structured interview with 10 residents in Tambon Takhunram, a focus group discussion and participatory practice with 8 people of local food community enterprise, and a questionnaire with 33 tourists. The quantitative data were analyzed by using frequency, percentage and standard deviation, and the qualitative data were analyzed by content analysis. The results showed that there were three types of “Laab”: Northern-style Laab, Northeastern-style Laab, and Central-style Laab. Each of them had their unique characteristics as the Northern-style used their own homemade chili paste, Northeastern-style used their own roasted rice to cook, and Central-style used their local ingredients which tasted spicy and sour. In terms of the value added creation, the results showed that the local food community enterprise members agreed to modify “Laab” to a sausage. There were three sausage recipes: Northern-style Laab sausages, Northeastern-style Laab sausages, and sausages with herbs. After the tourists tested all three developed recipes, the results revealed that the satisfaction was at highest level. The highest average value was the sausage with herbs, the Northern-style Laab sausage, and the Northeastern-style Laab sausage, respectively.