Development Innovation and Enhancing of Traditional and Contemporary Recipes from Local Plant Madan to Community Tourism Products, Nakhon Nayok Province

Abstract

This study aimed to: 1) examine and analyze traditional and contemporary recipes using local madan fruit as a community tourism product in Nakhon Nayok Province; 2) develop and enhance these traditional and contemporary madan-based recipes into community tourism products; and 3) create development innovations and enhancing traditional and contemporary recipes from local plant madan to community tourism products, Nakhon Nayok province. It is an applied research model and uses research and development processes by conducting mixed research methods, including qualitative research by collecting data from interviews with 25 community enterprise operators, local leaders, village elders, community members, and government representatives, and quantitative research by distributing tourist satisfaction questionnaires to 100 people. Data were analyzed using descriptive statistics and content analysis. The

study found that: 1) madan has the potential to be developed into creative community tourism products. Traditional recipes, such as madan chili paste and madan juice, reflect local wisdom and community identity, while contemporary recipes, including pad Thai with madan sauce and madan cake, enhance flavor diversity and attract tourists; 2) The development of contemporary dishes, such as fried rice with sun-dried salted madan fish and madan donuts, received the highest tourist satisfaction, providing valuable tourism experiences and generating economic benefits for the community; 3) This recipe development innovation is a process innovation, encompassing exploration, development, creative design, marketing promotion, and community sharing. This approach strengthens local identity, stimulates community tourism, and supports sustainable community development.