The establishment of a food locals in the peninsula sathing phra

Abstract

          Research on local food slabs in Sathing Phra Peninsula. It is a mixed research model qualitative and quantitative by way of survey participating and non-participating observation Interviews. The objectives are to 1) collect knowledge about local food slabs in the Sathing Phra Peninsula, 2) create economic value-added of local food sags in the Sathing Phra Peninsula, and 3) explore consumer satisfaction with the food items in the Sating Phra Peninsula. Indigenous areas in the Sathing Phra Peninsula that have been developed get creative with new food items. Research tools include satisfaction survey questionnaire The sample group is Thai tourists who come to travel in the Sating Phra Peninsula area questionnaires were collected by random selection. Data were analyzed by descriptive statistics, i.e. mean for quantitative research, a structured interview was used with a group of key informants 1) local food shop operators, 2) accommodation business operators, 3) local food producers and sellers in the area, and 4) relevant government representatives. Analyze qualitative data by categorizing data by category. Analyze the information content. and report according to the objectives that have been set. The results of the research yielded information on local food items in the Sathing Phra Peninsula classified according to the main meals and seasons that are commonly cooked for household consumption and for sale. The knowledge gained in the production process is to develop and adapt new food items under the use of local ingredients in cooking. The conclusions obtained from the research resulted in a total of 4 processed food items: 1) khua kling khoei Pla, 2) fried rice with crab meat, 3) sweet shrimp paste, and 4) seasoned shredded shrimp. The developed food items have passed a satisfaction survey which has a high level of evaluation. with a total mean of 4.39