Upgrading Local Chili Paste Products for the Establishment of a Community Product Learning Center: A Case Study of the Baan Suan Look Champ Community Enterprise, Uthai Thani Province

Abstract

This research aimed to enhance the chili paste products of the Baan Suan Lookchamp Community Enterprise Group in Uthai Thani Province and to develop a community product learning center. The study employed a qualitative research approach using interviews, observations, and focus group discussions to collect data. The tools used included structured interview forms, the Business Model Canvas, and SWOT Analysis.
The research findings revealed that the group was able to develop chili paste products using local ingredients, such as the giant gourami fish, which has been registered as a Geographical Indication (GI), along with other community-sourced materials. This initiative fostered a circular economy within the community. The production process was upgraded to meet GMP standards and obtained certification from the Thai FDA. In terms of packaging, designs were created to reflect the local identity, incorporating technologies such as easy-open cans and sachet packaging, which help preserve product quality, improve usability, and reduce contamination risks. Baan Suan Lookchamp’s chili paste products are suitable for both household consumption and as souvenirs. The learning center was developed and renovated to serve as both an educational facility and a hands-on practice area. It features a production building that meets GMP standards, a demonstration area for real production processes, product and packaging displays, promotional materials, and training areas to accommodate visitors and participants. The environment is clean, safe, and conducive to learning and development. Various activities and knowledge-sharing sessions are organized, including guidance on GMP-compliant production processes, the selection and management of local raw materials, and advice on packaging and brand design to increase product value.