Local Food Value-Added Creation for Tour Program in Lan Saka District, Nakhon Si Thammarat Province

Abstract

Local cuisine is an essential element in creating the experience for tourists visiting a place for local culture and it also generates additional income for the community. Using a participatory action research approach, this study aimed to explore local food and souvenirs, as well as design local culinary tourism in Lan Saka district, Nakhon Si Thammarat province. The survey results showed that Lan Saka district has various local food such as Kang Madua Kai Baan (fig curry with domestic fowl), Khao Yum Song Kruang (rice salad with vegetable and extra ingredients), Som Tam Mung Kut Kad (raw mangosteen salad), Kang Hua Klag (caladium in yellow curry with shrimp), and Kang Hora (green taro curry). The local souvenirs include durian wrapped with Betel palm leaves, preserved Champedak, pickled fish, freeze-dry wild jam, and passion fruit juice. Tourism itinerary designs are an outcome of multi-party collaboration, including the locals, tour agencies, and external collaborators. The programs have been inspected and evaluated by scholars, experts, tourist guides, and tour agencies. They arranged trips vary from half-day, one-day, and two-day trips. Each trip starts at Ban Khiri Wong Community, with connections to other subdistricts, thus tourists can take part in cooking local food and buying local souvenirs. This activity also encourages local youths to learn and cook local dishes to carry on the culture and culinary wisdom. Finally, the tour agencies have operated local culinary tourism programs for visitors from other regions, resulting in a 17.65% increase in tourists and an 18.92% increase in revenue.