Knowledge Management and database system development of food diversity in the ethnic groups in Prakhon Chai district, Buriram province

Abstract

This research aimed to study the food diversity, to study the knowledge management with community in gathering the food knowledge and to study the way to develop a database of food diversity according to local wisdom in Prakhon Chai district, Buriram province. The 100 samples consisted of the food producers and retailers getting by Purposive sampling. The equipment for this research was Questionnaires and interviews. Statistics used were percentage, mean and standard deviation. The research found that the food variety in Prakhon Chai was divided into five categories as the curry and boiled food, jar and bakery types. For the knowledge management with the community, it was a collaborative effort to exchange the knowledge about the food. For the guidelines of the establishment of a food diversity database it should be documented in a comprehensive and informative manner by using the website and Facebook.