ECONOMIC AND SOCIAL DEVELOPMENT TO REDUCE INEQUALITY AMONG SMALL-BOAT FISHING GROUPS WITH LOW-INCOME

Abstract

The objectives of this research are 1) to study the opportunities and potential of products from seafood processing from small-boat fishing groups; 2) to develop high-value seafood products from small-boat fishing groups; 3) to create a savings model for small-boat fishing groups, and 4) to transfer innovations from seafood processing and saving model. The population are small-boat fishermen in Yaring, Pattani, Thailand. The research results can be summarized as follows: 1) There exists a notable market opportunity and internal potential, driven by advantages in production costs stemming from direct access to abundant. Additionally, the community benefits from inherited knowledge in food preservation techniques. 2) Development of high-value seafood products: It focuses on three products: fermented fish, ready-made dried fish chili, and crispy baked fish with sweet Budu sauce, marketed under the brand name “IKAN YAMU”. 3) Savings model development: This model combines income from Wadiah deposits with additional revenue generated from the sale of processed food products of groups. 4) Transfer product innovations through training sessions. Participants expressed a high level of satisfaction with the training, and their knowledge levels significantly increased.