Development of innovative production process of Coffee Blossom Tea based on local wisdom of coffee PlaengYai agricultural groups in Nam Nao district, Phetchabun province

Abstract

           The purpose of this research was to develop an innovation of coffee blossom tea production process based on local wisdom of Coffee Plaeng Yai agricultural groups in Nam Nao District, Phetchabun Province. The research employed a research and development (R&D) approach and used community-based participatory action research techniques. The sample consisted of 30 participants including: Coffee PlaengYai agricultural group members, officers, community leaders, government agencies, and other relevant agencies to Coffee Plaeng Yai agricultural groups in Nam Nao District, Phetchabun Province. The sample was selected by a purposive sampling method. Research tools included interviews, civil society forum and focus groups. Content analysis was performed on the collected data.

            The results indicated two as follows: 1) coffee blossom tea dryer was a drying machine sealed with mirror panels to bake coffee blossom tea during the drying process to make the coffee flowers dry and have desired moisture content, and can be stored longer, and 2) coffee blossom tea roaster made the coffee flowers dry and golden brown in color to achieve caramelization or a process of browning sugar to be sweeter. The effects on the groups were: the production time was shorten; labor in the production was reduced; production costs were reduced; and an innovation of coffee blossom tea production process based on local wisdom process that affected the taste of coffee blossom tea was generated with standards, making consumers trust in coffee blossom tea product of the Coffee Plaeng Yai agricultural groups. and the innovative of coffee blossom tea based on local wisdom was disseminated.