Trang Identity Foods: An Analysis of Economic Value Added and Social Value in the Local Context
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Abstract
Background and Objectives: Identity foods represent cultural capital that reflects community knowledge, history, and ways of life. Trang Province’s culinary heritage draws on Thai, Chinese, and Muslim cultural traditions, offering opportunities for product development and local economic growth. However, previous studies have generally examined economic and social value separately, leaving their relationship insufficiently explained. This study analyzes the economic value added and social value of three Trang identity foods—Khao Yok, Mee Nam Lor, and Khey Chaloo—with product innovation examined as a mechanism linking cultural capital to local outcomes.
Methods: A case-based analytical study was conducted using three purposively selected foods that distinctly represent Trang’s cultural identity. Quantitative data were collected from one principal producer per food, selected for documented product development and available historical cost records. Unit costs, selling prices, and profits were compared before and after product development, supported by production records and actual selling prices. Qualitative data was obtained through in-depth interviews with 10 stakeholders and two focus groups of 10 participants each, including producers and representatives from relevant sectors. Data was analyzed using before-and-after comparisons and thematic coding guided by the conceptual framework. The findings explain the selected cases and are not representative of all producers in Trang.
Results: Product innovation adapted traditional foods to contemporary consumption needs. Khao Yok used retort pouch packaging to extend shelf life; Mee Nam Lor was developed into dried noodles with concentrated broth sachets; and Khey Chaloo was processed into rice seasoning powder. These innovations improved convenience and distribution opportunities. Although costs increased in all cases, the developed products achieved higher selling prices. After development, Khao Yok sold for THB 270 with a reported profit of THB 120 per unit; Mee Nam Lor sold for THB 180 with a profit of THB 55 per unit; and Khey Chaloo rice seasoning sold for THB 85 with a profit of THB 50 per unit. However, differences in product formats and sales units limit before-and-after comparisons for Khey Chaloo. Four dimensions of social value were identified: cultural identity preservation, intergenerational knowledge transmission, local pride, and producer networks. Storytelling about food origins and preparation helped consumers recognize cultural meaning. Key constraints included packaging costs, production standards, and the preservation of traditional flavors and characteristics.
Applications of this study: Producers can apply these findings to product development by jointly considering convenience, shelf life, costs, and storytelling. Government agencies and supporting organizations should facilitate access to processing technologies, product standards, improved packaging, finance, and markets. Communities should strengthen producer networks to exchange knowledge, address cost constraints, and safeguard shared cultural resources. Product adaptation should preserve the characteristics that communities recognize as central to the food’s local identity.
Conclusion: Trang identity foods can generate economic and social value through product innovation and cultural communication. Success depends on balancing market responsiveness, cost control, improved food standards, and the preservation of traditional local knowledge. These findings provide guidance for strengthening grassroots economies and safeguarding local cultural heritage, contributing to Sustainable Development Goals 8 and 11.
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