Developing the Potential of Rice Producer Groups to Produce Khao Hang and Riceberry Product Sets: A Case Study of Ban Chai Subdistrict, Udon Thani Province

Abstract

This research aimed to: 1) study the properties of germinated brown rice and Riceberry rice, 2) enhance the potential of rice producer groups in Ban Chai Subdistrict, Ban Dung District, Udon Thani Province, and 3) develop a set of food products from these types of rice. The study employed a qualitative research method. The process consisted of four steps; 1) studying community and rice information; 2) assessing readiness through in-depth interviews and stakeholder meetings based on participatory theory; 3) developing food products with suitable formulations, and 4) organizing training workshops to transfer food processing knowledge and skills. The results showed that germinated Riceberry rice produced by the community contained beneficial nutrients such as GABA and anthocyanins, which have antioxidant properties. The community preferred to develop high-quality, safe, and healthy products that are simple to produce, locally distinctive, and suitable for all ages. The prototype set of food products consisted of six items, including snacks, beverages, and health foods. Consumer satisfaction was rated high to very high. Furthermore, the producers’ knowledge of and practical skills in food processing significantly improved after the training and they were able to apply these skills to develop community-based products.