The Development of Food Innovative Products from The Krue Ma Noy Leaves in Community Enterprise Group Planting and Processing Herbs in Chiang Ban Subdistrict, Chiang Kham District, Phayao Province

Abstract

        This research aims to (1) develop innovative food products from the leaves of "Krua Manoi" (2) implement these innovative food products within the community enterprise group for herbal planting and processing in Chiang Ban sub-district, Chiang Kham district, Phayao province, and (3) evaluate the implementation of these innovative food products within the community enterprise group. The research employs a research and development approach using qualitative methods. The target group includes members of the community enterprise, community leaders, women’s groups, village health volunteers, and representatives from the Community Development Office and the Office of Agriculture and Cooperatives. Data collection methods include in-depth interviews, focus group discussions, and brainstorming sessions, with triangulation techniques used for data verification. Data analysis is conducted through content analysis.
        The study results reveal that (1) the development of innovative food products from Krua Manoi resulted in two main innovations are product innovations and packaging innovations (2) product innovations, including various snacks such as Krua Manoi cookies, Krua Manoi rice crackers, Krua Manoi coconut jelly, and Krua Manoi jelly, as well as beverages like strawberry jelly drink, coconut jelly drink, and Krua Manoi pandan tea, and savory dishes like Krua Manoi larb, and packaging innovations including clear plastic bags, clear plastic boxes, and cans/bottles. (3) The implementation of these innovations demonstrated significant benefits for the community enterprise members, allowing them to produce marketable products, generate continuous income, and express high satisfaction from participating in the activities. Members gained culinary knowledge and utilized their free time effectively through the training sessions. The evaluation confirmed that the innovations significantly enhanced the community's economic and social well-being, fostering a sustainable model for future development.