Development of community - participation pickled fish (pla-som) products in Chai-buri sub-district, Tha u-then district, Nakhon phanom province

Abstract

          The research project titled "Development of Community-Participatory Pickled Fish (Pla Som) Products in Chai Buri Subdistrict, Tha Uthen District, Nakhon Phanom Province" is a qualitative study aimed at 1) identifying the problems, barriers, and needs related to the participatory development of Pla Som products, and 2) exploring methods for the participatory development of these products within the Chai Buri community. The study involved 30 purposively selected participants, including group leaders or representatives, community leaders, local experts, community enterprise operators, and representatives from local government organizations. The research findings indicated that community enterprises in the area lack the necessary knowledge in research and innovation that could aid in the development of Pla Som products. Challenges such as high production costs, unstable prices of raw materials, and a need to develop a distinctive local brand were highlighted. Additionally, there is a lack of integration between public agencies and private sectors. As for the direction for the development of participatory Pla Som products in Chai Buri, it was found that members of the community enterprise group expressed a desire to develop two products: Pla Som rice topping powder and Pla Som sausage. They also aimed to collaboratively develop and design a trademark under the brand name "Chai Buri Nakhon." This initiative demonstrates a community-driven approach to leveraging local resources and expertise to enhance product value and marketability, potentially leading to sustainable economic development in the region.