Developing and Enhancing the Potential of Product Standards of Nam Prik Mae Nang Bang Sai Community Enterprise Group, Chang Yai Subdistrict, Phra Nakhon Si Ayutthaya Province
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Abstract
The Nam Prik Mae Nang Bang Sai Community Enterprise Group in Chang Yai Subdistrict, Bang Sai District, Phra Nakhon Si Ayutthaya Province of Thailand, has been established as a successful collective engaged in the production and sale of chili paste products. However, the group requires guidance to further develop and enhance the quality standards of their products. This research aimed to improve and elevate the chili paste products to meet quality standards while introducing new chili paste formulas for the community. The research process consisted of three key steps: 1) Product development, 2) Knowledge transfer through participatory workshops involving the community, and 3) Product quality development based on established standards. As a result of these operations, new products and brands were introduced, namely the Ban Chang brand mushroom chili paste and the Ban Chang brand curry paste. In a consumer test conducted with 100 participants, it was found that 94% of the consumers accepted the mushroom chili paste and 88% accepted the curry paste product, rating both products as having moderate to high liking. Notably, the original brand of grilled fish chili paste, pimp ta daeng chili paste, pimp chili paste, and chili paste with fermented horseshoe fish underwent changes in style and color. The researchers collaborated closely with members of the community enterprise group to transfer knowledge throughout the process, from utilizing raw materials available within the community to transforming them into unique chili paste products. Additionally, knowledge was shared to improve the food production facilities, enabling the group to obtain food production licenses that did not require factory classification. The group also received a serial number from the Food and Drug Administration (FDA) and was certified for the Thai Community Product Standards (TCPS). These efforts resulted in an average monthly sales increase from 18,000 baht (520 USD) to 30,000 baht (867 USD), reflecting a 40% increase. This not only added value to the product but also expanded the market and reached new consumer groups. Furthermore, it created employment opportunities and generated income for the community. Overall, this research showcases the successful development and improvement of chili paste products, adherence to quality standards, and the positive socioeconomic impact on the community.
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