LOCAL WISDOM ON PALM SUGAR PRODUCTION AND ADAPTATION OF THE PALM JUICE VILLAGE, PAK NAM SUB-DISTRICT, CHACHOENGSAO, THAILAND

Abstract

This article aims to study local wisdom on palm juice production and the adaptation of palm juice producers. The results of the research were as follows: 1) Regarding the local wisdom on a palm sugar’s production in the past, sugar would be boiled and simmered until it was almost dry. Then it would be wrapped in dried banana leaf sheaves to prevent moisture. The production aimed for consumption within society and for export to sell in other areas. In the early days, the producers would carry palm sugar to wholesalers. As for the local wisdom on the palm sugar’s production in the Palm Juice Village at present, simple processes are used, such as boiling and selling it as palm juice, and transforming it into concentrated sugar, as called Namtan Ngob (cake-shaped palm sugar) by the villagers. The production process starts from kneading sugar palm, simmering palm juice, and then selling it to customers. 2) Regarding the adaptation of palm juice operators, the operators built relationships to transfer knowledge and wisdom for local adaptation. Moreover, the operators took part in the development of learning resources on community palm sugar production and encouraged the Palm Juice Village to use modern technology to develop the capacity for production of palm juice and other products, create value for palm sugar, develop community potential, inherit the knowledge of the community in the production of palm juice, develop tourism routes systematically with standard, and develop a brand reflecting the uniqueness of the community.