Development of Bannangsta Saba Banana Chips with Mangosteen Filling of the Ban Na La Agricultural Product Processing Community Enterprise, Yala Province, Thailand
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Abstract
Background: Yala province is a major mangosteen-producing area in the southern border region of Thailand. The Ban Na La Agricultural Product Processing Community Enterprise, located in Tachi Subdistrict, Yaha district, Yala province, generates approximately 37% of fresh mangosteen fruit that does not meet grading standards each year, resulting in significant post-harvest losses. To reduce such losses, the community enterprise processes these low-grade mangosteens into mangosteen paste. However, the enterprise has encountered challenges with production processes, product quality, and packaging, resulting in sales at less than 50% of its total production capacity. Therefore, developing a new value-added processed product that effectively responds to market demand became necessary.
Objectives: This research aimed to 1) investigate the business management, operational problems, and product development needs of the Ban Na La Agricultural Product Processing Community Enterprise; and 2) develop processed mangosteen products based on the Understand- Access-Develop principle of the King’s Philosophy.
Methodology: This research employed a research and development approach integrating qualitative and quantitative methods based on the Understand-Access-Develop principle of the King’s Philosophy. In the Understand phase, qualitative data were collected from 16 key informants through focus group discussions and in-depth interviews, including community enterprise members, community enterprise and local product development officers, regular customers, and experts in community product development. In the Access phase, qualitative data were collected from the same group of key informants, and quantitative data were obtained from 450 consumers who had purchased mangosteen paste products at least once during the previous year. In the Develop phase, sensory evaluation regarding color, aroma, taste, texture, and overall liking was conducted with 30 untrained panelists, and product satisfaction was assessed with 100 consumers who participated in product tasting. Qualitative data were analyzed using content analysis, while quantitative data were analyzed using descriptive statistics, including frequency, percentage, mean, and standard deviation. Sensory evaluation data were analyzed using a randomized complete block design (RCBD) and compared using the least significant difference (LSD) test. The development process consisted of nine stages: 1) investigating the product development needs of the community enterprise and stakeholders, 2) examining consumer needs for processed mangosteen products, 3) developing Saba banana chips with mangosteen filling based on the Understand-Access-Develop principle, 4) developing suitable packaging, 5) improving product standards and quality, 6) designing product labels, 7) providing practical training on the production of Saba banana chips filled with mangosteen paste and business management, 8) commercializing the product and monitoring its performance, and 9) refining the product.
Results and Findings: The Saba banana chips with mangosteen filling were developed by combining mangosteen paste with Bannangsta Saba bananas, a geographical indication (GI) product of Yala province. Improvements in packaging, product labeling, quality standards, and training in food science and business management enhanced consumer acceptance. The product obtained a food registration number from the Thai Food and Drug Administration and became commercially available. Initially, the product was sold in jar packaging, generating a profit margin of 26.37% of revenue. After changing to zip-lock packaging, the sales volume increased by 1.63 times while maintaining a similar profit level.
Outcome, Impact and Sustainability: The community enterprise has continuously produced and marketed the product, generating approximately 300 USD per month. To ensure year-round production, mangosteen flesh is preserved through freezing during the harvesting season for use as raw material. The enterprise plans to apply for the Thai community product standard and the One Tambon One Product (OTOP) product selection program, as well as to expand distribution channels through online platforms. The enterprise members have transformed from traditional producers into competitive community-based entrepreneurs. The utilization of local raw materials has reduced post-harvest losses and waste within the supply chain, increased income distribution to local farmers, and provided a practical model for sustainable product development in similar community contexts.
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