Developing Standards for Fish Paste to Community Residents Moo 12, Tambon Tha Ruea, Amphur Muang, Nakhon Si Thammarat

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Wareeporn Chusri
Sudaporn Thongsawad
Thitirat Satsue


          The purpose of this research was: 1) to study the history of the local fish paste and 2) to develop standards for fish paste to community residents Moo 12, Tambon Tha Ruae, Amphur Muang, Nakhon Si Thammarat. The research has provided the interview process activities to obtain information on the history of the local fish paste and the manufacturing processes fish paste. This research has been provided learning activities together for giving the information about the community standard, conditions on obtaining FDA certification, to convey information about good hygiene in the production plan that aims to improve the hygienic as well as product development in product label design.

          Based on the research activity and the learning process, were found that the history of the local fish paste is a practice passed down from generation to generation. No trace evidence apparent that happens. Also, there is a legendary story and keeping the context of current conditions in production and place. There was a knowledge in the field of hygiene, and the local fish paste. The raw material used in the production process of fish pastes thoroughly.

          This research also resulted in the development of quality and manufacturing standards in place, environment, and hygiene of personal manufacturer. The results found that fish paste cannot apply for a community standard with a mixture of fish that had not met with community standard that exists. Current products have been submitted for FDA certification and in waiting for the results of laboratory analysis.

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Chusri, W., Thongsawad, S., & Satsue, T. (2020). Developing Standards for Fish Paste to Community Residents Moo 12, Tambon Tha Ruea, Amphur Muang, Nakhon Si Thammarat . Journal of Cultural Approach, 21(40), 65–77. Retrieved from
Research Article


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