The development of Mon’s shrimp paste products with solar dryer cabinet “HLANG TAO MODEL” innovation to promoting the foundation economy for Chiang Rak Noi Subdistrict, Sam Khok District, Pathum Thani Province

Abstract

         This research aims to study the production process of Mon shrimp paste by a community enterprise group in Chiang Rak Noi Subdistrict, Sam Khok District, Pathum Thani Province, and to develop a prototype Mon shrimp paste product using solar drying cabinet innovation. The study employs qualitative research and participatory action research (PAR) methodologies. The target population consists of 24 members of the community enterprise group, selected through purposive sampling. Data collection tools include in-depth interviews, observations, focus group discussions, and product quality analysis using laboratory equipment. Data analysis involves content analysis for qualitative data and comparative analysis for physical and microbiological data.
        The research findings revealed that the production of Mon shrimp paste reflects local wisdom passed down through generations. The use of the solar dryer cabinet “HLANG TAO MODEL” effectively reduces moisture and water activity (aw) in the product, enhancing its quality, safety, and standardization while minimizing environmental contamination. Additionally, the “HLANG TAO MODEL” solar drying cabinet shortens the drying time, increases market expansion opportunities, and promotes sustainability for the community’s economy.

The analysis also indicated that the Mon shrimp paste produced using the solar dryer cabinet  “HLANG TAO MODEL” meets the standards of the Community Product Standard for shrimp paste (CPS 61/2561) and is free from harmful pathogens. This research highlights the potential of integrating modern technology with local wisdom to enhance product quality, increase income, and promote sustainable grassroots economic development.