Development of Local Food Products Based on Community Potential in Tha Tum, Prachinburi Province

Abstract

Background and Objectives: Local communities possess agricultural resources and traditional knowledge that can serve as a foundation for local economic development and sustainable food innovation. However, many communities lack systematic knowledge of food processing, quality control, product development, and marketing, limiting their ability to create standardized and value-added products. Tha Tum Community in Si Maha Phot District, Prachinburi Province, Thailand, has diverse local resources, including madtum, longan, banana, and cassava, but faces limitations in transforming these resources into competitive food products. This study aimed to (1) investigate the potential and needs of the community for local food-product development; (2) develop food products based on local raw materials and wisdom; and (3) evaluate user satisfaction with the developed products.
Methods: The study employed Participatory Action Research (PAR) using qualitative and quantitative approaches. Forty community members with experience or interest in food production participated as key informants in semi-structured interviews concerning local resources, processing knowledge, development constraints, and product needs. Product evaluation involved 50 participants comprising local consumers and participants with relevant food knowledge. A five-point Likert-scale satisfaction questionnaire assessed product quality, taste, price, packaging, distribution channels, and community identity. The instrument demonstrated high internal consistency (Cronbach’s alpha = 0.930) and was reviewed for content validity by three experts. Qualitative data were analyzed through categorization and content analysis, while quantitative data were analyzed using descriptive statistics, including mean and standard deviation.
Results: The findings revealed that Tha Tum Community has diverse agricultural resources and strong potential for food-product development but lacks sufficient knowledge of standardized processing, quality control, shelf-life management, appropriate production technology, and effective marketing. Community members preferred practical and hands-on training using household-scale equipment. The research team therefore collaborated with the community to develop three prototype products: Molene-style fried banana, longan bubble drink, and longan-honey jelly. These products integrated local ingredients and traditional knowledge with contemporary food-production techniques and were designed to be feasible for small-scale household production. Evaluation by 50 participants showed the highest overall satisfaction, with a mean score of 4.49 out of 5.00. Community identity received the highest score (mean = 4.70), followed by price (mean = 4.52), distribution channels (mean = 4.44), product aspects (mean = 4.41), and sales promotion (mean = 4.37). The findings indicate that the developed products were positively accepted and effectively communicated the identity of the community.
Application of this study: The study provides a practical model for transforming local resources and community wisdom into value-added food products through participatory university–community collaboration. The three prototypes can serve as initial models for supplementary occupations and small-scale community enterprises, particularly for local farmers and household producers. The practical training approach can also be adapted for community development, academic service, entrepreneurship education, and school-based learning. For further commercialization, the products require additional scientific testing of shelf life and microbiological safety, together with appropriate food-safety procedures and relevant GMP and Thai FDA certification. Standard Operating Procedures (SOPs) should also be developed to improve production consistency and quality.
Conclusions: The study demonstrates that integrating local resources, traditional wisdom, contemporary food knowledge, and community participation can generate food products with distinctive identity, added value, and high initial consumer acceptance. The high satisfaction score for community identity suggests that local ingredients and cultural identity can create value beyond basic product functionality. Community participation throughout the development process also strengthens ownership and the potential for long-term sustainability. The Tha Tum model provides a promising approach for community-based food-product development and may be adapted to other communities with abundant local resources but limited capacity to convert them into competitive and sustainable products.