Analysis of Local Food Potential to Support Gastronomy Tourism in Surin Province: A Case Study of Kra Pho Subdistrict, Tha Tum District, Surin Province

Abstract

This research aims to analyze the strengths, weaknesses, opportunities, and threats (SWOT) of gastronomy tourism in Surin Province, and to assess the potential of gastronomy tourism in supporting tourism development in the region, with a case study of Kra Pho Subdistrict, Tha Tum District, Surin Province. The study employed qualitative research methods, including field surveys, observations, and in-depth interviews with key stakeholders. The informants were divided into three groups: government sector, private sector, and local community members, totaling 15 participants. The findings revealed that: 1) The food tourism resources in Kra Pho Subdistrict primarily consist of seasonal local dishes such as river snail curry, cassia leaf curry, fried frog, fried fish, fried insects, chili paste, dipping sauce, wrapped sticky rice, vegetables, and fruits, 2) The SWOT analysis identified strengths such as prominent local attractions (e.g., Elephant Study Center, Elephant Graveyard, Wang Thalu), distinctive local attire and cuisine, and intergenerational transmission of local wisdom and cultural traditions. Weaknesses included a lack of integrated tourism management, inability to generate income from agricultural products, and insufficient community knowledge about tourism, hindering the development of a tourism industry and 3) Proposed strategies for developing gastronomy tourism include creating health-focused meal sets for tourists, allowing visitors to experience authentic local flavors and lifestyles. This approach can enhance tourist satisfaction, add value to local food products, preserve local culinary heritage by transmitting knowledge to younger generations, and prevent the loss of certain traditional recipes. Additionally, it promotes the use of environmentally friendly, natural materials in product manufacturing