DEVELOPMENT OF LONGAN PRODUCTS PROCESSED BY OCCUPATIONAL GROUPS TOWARDS THE STABILITY OF THE FOUNDATION ECONOMY IN LAMPHUN PROVINCE

Abstract

The objectives of this research are: 1) Study the development of prototype processed longan products in Lamphun province, 2) Elevate the development of processed longan products and develop marketing mechanisms for processed longan products by occupational groups towards the stability of the local economy in Lamphun province. This research used a mixed method research, combining qualitative research through interviews with 19 key informants using interview forms, and action research through training 13 target participants who aimed to improve.

The research results found that

1) The development of prototype processed longan products in Lamphun province faced issues such as high production costs, lack of product variety, difficulty in product preservation, and insufficient knowledge and appropriate production tools.

2) The upgrading of processed longan products led to the development of fresh longans into three processed products: longan-flavored jelly, longan and berry-flavored jelly, and longan and cantaloupe-flavored jelly. These products offer diversity and meet the needs of the health-conscious market, containing low sugar levels and aligning with current health trends. Modern technology was used in the processing, and packaging was designed to maintain product quality and extend shelf life. A brand identity was also designed, emphasizing uniqueness and building credibility to enhance competitiveness in the market. Quality control was ensured at every stage of production. The development of marketing mechanisms for processed longan products has resulted in the creation of a support market, distribution channels, an export market, and promoting products through online and offline platforms.