Development of Local Food from the Wisdom of the Elderly to Food Products, for Commercial Distribution in Chiang Saen District, Chiang Rai Province

Abstract

This research article aims to study traditional local foods based on the wisdom of the elderly and to develop these traditional recipes into food products. The target group for this study consisted of 30 elderly representatives from Wiang Subdistrict Municipality and Wiang Chiang Saen Subdistrict Municipality, selected through purposive sampling. The research tools included interviews, focus group discussions, and participatory recipe development. The data were analyzed using content analysis.

The research findings revealed that the culinary wisdom of the elderly in the communities of Wiang and Wiang Chiang Saen municipalities reflects a diversity of ethnic backgrounds, such as Lao, Tai Yai, and Lanna Thai. This contributes to the uniqueness and distinctiveness of the local cuisine. The knowledge related to food was classified into 14 categories. For the development of traditional recipes into marketable food products, the process was carried out collaboratively with the elderly through three rounds of trial and recipe modification, resulting in recipes that achieved suitable appearance and taste while maintaining their original identity. Nutritional values of five developed recipes were analyzed using the INMUCAL-Nutrients V.3 software, developed by the Institute of Nutrition, Mahidol University. These are: 1) Fermented fish stew – 418.68 kcal, developed into a boxed meal set served with rice noodles, crispy pork rinds, and fresh vegetables. 2) Fermented fish chili paste – 36.74 kcal, developed into a dry, sand-roasted chili paste product. 3) Fried mashed taro snack – 256.40 kcal, developed into a ready-to-eat snack product. 4) Spicy red chili paste – 258.44 kcal, developed into a powdered condiment product. 5) Nam Jaew dipping sauce – 283.02 kcal, developed into a ready-to-eat boxed set, emphasizing consumption with fresh vegetables. The results demonstrate that the transmission of traditional culinary wisdom from the elderlycan be further developed into suitable food products. These have the potential to generateemployment, create livelihoods, and sustainably improve the quality of life for elderly people in the community.