Development of Cherngwai Black Bone Chicken Raising and Procedures of Upgrading the Product Quality of the Cherngwai Black Bone Chicken Herb Community Enterprises, Phitsanulok Province
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Abstract
The main cost of the herbal black bone chicken raising business by the communal enterprise in Cherngwai village, Taluktiem subdistrict, Phrompiram district, Phitsanulok province was from the feed. The target of the enterprise was to decrease the cost of the production and to increase the income. Additionally, the enterprise needs to ensure that the herbal stewed black bone chicken product meets the food and drug administration standard. The purposes of this research are to develop the herbal black bone chicken raising processes and to standardize the herbal stewed black bone chicken product. The research employs a participatory action approach consisting of the following steps: 1) decreasing the cost of the production through the use of some local plants such as Mulberry leaves, Turmeric, and Kariyat in the chicken feed for the Cherngwai black bone chicken with the proportion 3:0.01:0.01 and 2) improving the herbal stewed black bone chicken product quality to meet the standard of the food and drug administration through an action training. The results showed that the use of those local plants helps decrease the feeding cost and hence the production from 14.39 baht/kg to 13.94 baht/kg (6.70% of the cost of the feed-in each production round). The feed also appears as safe and does not affect to production performances of Cherngwai black bone chicken. The herbal stewed black bone chicken products, has received the standard as set by the food and drug administration. In conclusion, such development resulted in more consumers’ trust and sustainability of careers for that communal enterprise.
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