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The aqua-culturists in Kanchanaburi Province lack considerable knowledge to properly process marine animals in marketing their goods at the Aquatic Expo 2019. This research intends to provide the aforementioned group with information through an integrative participatory approach by students from Marine animals processing technology course at Rajamangala University of Technology Suvarnabhumi. The curriculum integration consists of instructors informing the objectives of product development, while the students proceed to present ideas and recipes and discuss adjustments together. Eventually, the students proceed to recreate the tweaked recipes, test them in the laboratory, and reevaluate. Afterwards, the brand logos and product labels will be designed with participations from the aqua-culturists. The outcomes are recipe developments in Phum rice cracker and Phum dipping sauce, rice-berry fermented fish, ready-to-eat crispy baked fish (Nile tilapia) chips from 3 groups, namely Organic Farming prepared by the Thai Rai Saeng Sakulrung Rung Community Enterprise, Rainy Farm Community Enterprise and Herb Sausage Community Enterprise. It is found that the final products meet the set objectives and can be sold on various markets and expositions. The feedback is well-received with continuous updates. In conclusion, the groups grow more popular, resulting in financial stability and elevated quality of life among members.
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