Area Based Development Research Journal

Innovation in the Controlled Production of Oyster Mushrooms in Community Greenhouses of Mushroom Producers, Uttaradit Province, Thailand

Fri, 28 Mar 2025 00:00:00 +0700

The cultivation of oyster mushrooms is a vital economic activity in ten sub-districts of Uttaradit Province, Thailand, where mushrooms are sold at 40 to 50 baht per kilogram. However, local farmers struggle with crop growth and pest attacks. This is because traditional production facilities can not keep four important environmental conditions in check: 1) the temperature should be between 28°C and 32°C; 2) the relative humidity should be between 70% and 90%; 3) the carbon dioxide (CO₂) level should not be higher than 2,000 ppm; and 4) the light level should not be higher than 100 lux. In response, a large-scale effort was made to improve production facilities by adding new technologies that reduce heat, control light intensity, ventilate excess CO₂, and increase humidity.

The project followed a three-step approach: (1) raising awareness and comprehension among farmers, (2) providing education and disseminating knowledge about controlled-environment mushroom cultivation, and (3) upgrading farmers’ mushroom production facilities. After they were finished, all ten greenhouses in the ten sub-districts kept the best conditions for growing plants: temperatures between 28.6°C and 31.7°C, humidity levels between 78.2% and 81.3%, CO₂ levels between 285 and 1,365 ppm, and light levels between 51 and 92 lux.

Experimental trials conducted in three upgraded facilities demonstrated a yield increase of 25.6% to 26.4% over a 30-day cultivation period. Across all ten facilities, after one full production cycle, yields increased by 21.4% to 33.2%, with an average increase of 26.2%. Additionally, production time decreased by 13.5% to 28.0%, averaging a reduction of 22.5%. Improved environmental control also enhanced the quality of the mushrooms, resulting in more uniform and structurally superior fruiting bodies. The nutritional profile showed that the amount of protein went up from 29.65 ± 2.00% to 31.81 ± 1.16%, which is a 10.94% rise. The amount of antioxidants also went up from 50.54 ± 3.68% to 70.69 ± 2.70%, which is a 39.9% rise. These enhancements significantly improved the marketability of the mushrooms, allowing farmers to increase their selling price to 80 baht per kilogram, representing a price increase of 14.3% to 100%. Consequently, the mushroom-producing community experienced a minimum income boost of 40.5%, enhancing the economic sustainability of their operations.

Beyond individual financial gains, this project contributed to broader agricultural development. The establishment of ten prototype greenhouses in the region provided valuable models for other farmers in Uttaradit and neighboring provinces to replicate. In addition, the establishment of two community-based learning centers in the Wang Din and Ban Mo sub-districts provided structured curricula on controlled-environment mushroom cultivation. These centers, managed by trained local innovators, facilitate both theoretical and hands-on training, supported by laboratory equipment and experimental setups. This initiative has empowered local farmers, transforming them into agricultural innovators capable of further refining mushroom production techniques.

From an economic perspective, the investment required for greenhouse upgrades, including insulation improvements, humidifiers, and ventilation systems, was approximately 20,500 Baht per facility, with an annual maintenance and utility cost of 2,400 Baht. Given an average production capacity of 3,000 mushroom logs per cycle, farmers realized an annual net income increase of 74,600 Baht (or 24,800 Baht per cycle). Financial analysis indicated a payback period of approximately five months, with a net present value (NPV) of 290,780 Baht and an internal rate of return (IRR) of 363%, underscoring the economic feasibility of this investment.

Socially, the project fostered a paradigm shift in mushroom farming, promoting the adoption of controlled-environment agriculture among local growers. Initially, farmers required close guidance to integrate and manage technological improvements effectively. However, as they became proficient, their confidence in these technologies grew, reinforcing the benefits of precise environmental control. There are six main parts to the new learning and innovation platform (LIP) that make it easier for knowledge to be shared: 1) lead innovators trained through the research initiative; 2) assistant instructors helping to teach the curriculum; 3) classrooms set aside in greenhouses; 4) structured teaching materials created through knowledge management processes; 5) experimental labs in community greenhouses; and 6) the tools needed for hands-on training. This structured approach ensures ongoing skill development and innovation in mushroom farming.

Overall, this project has significantly improved oyster mushroom production in Uttaradit Province through strategic facility enhancements and farmer education. The combination of increased yields, improved mushroom quality, reduced production time, and economic viability underscores the potential for wider adoption of controlled-environment agriculture in Thailand and beyond. The establishment of prototype greenhouses and community learning centers further strengthens knowledge-sharing mechanisms, ensuring long-term sustainability and continuous innovation in the sector.

Enhancement of Rice Production Through the Development of Farmers by Utilizing Rice Production Technologies from Rice Department in Mae Jam District, Chiang Mai Province, Thailand

Fri, 28 Mar 2025 00:00:00 +0700

Rice production in Mae Jam District, Chiang Mai Province, faces several challenges, including high production costs, low yields, and susceptibility to pests and diseases. These issues arise from the conversion of sloped, wooded lands into rice fields, inadequate soil management, and a lack of knowledge regarding proper fertilizer application. Additionally, rice blast disease, rice gall midge, and white-backed planthopper infestations further reduce productivity. To address these challenges, this research aimed to enhance rice production through the adoption of improved agricultural technologies in Ban Mae Pan, Chao Kheing Subdistrict, Ban Kong Kan, Mae Suek Subdistrict, and Ban Mae Na Chon, Mae Na Chon Subdistrict.

This study employed participatory research methods, integrating knowledge transfer and practical demonstrations through the following steps:

Conducting meetings with officials, community leaders, and farmer representatives to identify agricultural challenges and farmers’ needs.
Transferring knowledge about advanced rice production technologies.
Collaborating with the Rice Department to identify and introduce appropriate rice production technologies.
Organizing group meetings and hands-on training in rice fields based on rice growth stages.
Evaluating rice yield and production costs, allowing farmers to assess the advantages and limitations of the introduced technologies.

Through this initiative, 13 farmers were trained as representatives, playing a key role in disseminating knowledge within their communities. Farmers recognized the benefits of soil-based chemical fertilizer application based on soil analysis, which effectively reduced production costs. Additionally, environmentally friendly pest management strategies, such as sticky traps and antagonistic microorganisms, were encouraged to minimize pesticide use in highland areas, where rice is mainly grown for consumption.

The RD22 rice variety emerged as a preferred choice among farmers due to its high yield, resistance to rice blast disease and rice gall midge, and its aromatic qualities. Adoption of this variety and improved cultivation techniques led to an average yield increase of 102 kg/Rai, representing a 20% improvement, while production costs decreased by 13% (477 Baht per Rai). Specific results by village indicated:

In Ban Mae Pan, traditional methods yielded an average of 501 kg/Rai, while the new techniques increased yields to 604 kg/Rai (+103 kg/Rai).
In Ban Kong Kan, yields increased from 530 kg/Rai to 624 kg/Rai (+94 kg/Rai).
In Ban Mae Na Chon, yields improved from 519 kg/Rai to 629 kg/Rai (+110 kg/Rai).

These enhancements resulted in greater food security for farming households. Moreover, the cost reduction strategies led to financial savings of 1,523 Baht/Rai compared to traditional methods. Specific cost reductions included:

In Ban Mae Pan, production costs decreased from 4,024 Baht/Rai to 3,737 Baht/Rai, with net income increasing by 1,353 Baht/Rai.
In Ban Kong Kan, costs dropped from 4,173 Baht/Rai to 3,524 Baht/Rai, with a net income rise of 1,620 Baht/Rai.
In Ban Mae Na Chon, costs fell from 3,334 Baht/Rai to 2,840 Baht/Rai, increasing net income by 1,598 Baht/Rai.

Beyond economic gains, this research fostered significant social and community impacts. Farmers' participation in group discussions and field trials facilitated experiential learning, encouraging them to reflect on the strengths and weaknesses of their existing methods versus the newly introduced techniques. This led to greater acceptance of scientific practices and modifications in traditional rice-growing methods. The establishment of farmer groups further strengthened community networks, enhancing cooperation in problem-solving and knowledge-sharing. This initiative also laid the foundation for the creation of community rice centers, allowing farmer groups to receive ongoing support from the Rice Department.

The long-term sustainability of these improvements is evident in three key areas:

Economic Impact: Farmers achieved a 20% increase in rice yield and a 13% reduction in production costs, leading to higher incomes and improved livelihoods.
Community Development: Adoption of sustainable rice farming practices contributed to reduced chemical pesticide use, benefiting both the environment and local food safety. Community rice innovators emerged as local leaders, providing guidance on rice production challenges and strengthening farmer networks.
Policy Implications: The success of this initiative provides a model for expanding similar programs through farmer training workshops and rice farming demonstrations. The Rice Department can utilize these findings to develop targeted interventions, ensuring more widespread adoption of cost-effective and environmentally friendly rice production techniques.

Overall, this study demonstrates that integrating scientific knowledge with farmer participation can significantly enhance rice production, improve household food security, and foster sustainable agricultural practices in Mae Jam District.

Quality Improvement and By-product Utilization in Dry-Fermented Catfish Processing: A Case Study of Ban Chumphon Community Enterprise, Phatthalung Province, Thailand

Fri, 28 Mar 2025 00:00:00 +0700

Ban Chumphon Community Enterprise, located in Srinakarin District, Phatthalung Province, has long been engaged in the production of dry-fermented catfish, a traditional Thai fermented fish product. Despite the economic potential of this industry, the enterprise has faced numerous challenges, including non-compliance with Good Manufacturing Practices (GMP) and Thailand’s Food and Drug Administration (FDA) regulations, limited product diversity, inefficient utilization of processing by-products, suboptimal packaging, restricted market reach, and low brand recognition. These challenges have hindered the growth and sustainability of the enterprise, limiting its ability to expand into broader markets and improve its profitability. To address these issues, this study was undertaken with the following objectives: (1) to improve the dry-fermented catfish production process to meet GMP standards and obtain FDA certification, and (2) to promote technology transfer through community participation, with a focus on developing ready-to-eat products and maximizing by-product utilization.

The study employed an area-based participatory approach, engaging local producers, experts, and stakeholders to ensure that the solutions were practical, sustainable, and aligned with community needs. The research was structured into five key steps: (1) upgrading production processes to comply with GMP standards, (2) analyzing the chemical and biological properties of dry-fermented catfish products to ensure safety and quality, (3) implementing technology transfer initiatives through workshops and training sessions, (4) obtaining FDA certification for new and existing products, and (5) enhancing packaging and label design to improve market appeal.

One of the primary focuses of this initiative was the improvement of the production environment and methods. The facility underwent significant modifications to align with GMP standards, including the redesign of processing areas to ensure hygiene, the implementation of standard operating procedures, and the introduction of quality control measures to maintain product consistency. These enhancements led to the successful establishment of a GMP-compliant production facility and the issuance of a food production license by the Phatthalung Provincial Public Health Office.

In parallel with the production process improvements, the study also explored the chemical and microbiological characteristics of dry-fermented catfish to validate its safety, nutritional value, and potential for extended shelf life. Laboratory analyses confirmed that the improved production methods resulted in safer products with consistent quality, reinforcing consumer confidence and regulatory compliance.

Beyond compliance and quality assurance, the study emphasized value addition and by-product utilization. Traditionally, catfish processing generates substantial waste, including fish bones and fermentation broth, which are often discarded. Through technology transfer initiatives, the community was trained in innovative methods to transform these by-products into commercially viable products. Five new value-added products were developed as a result: (1) dry-fermented catfish chili paste, (2) rice seasoning derived from catfish bones, (3) ready-to-eat fried dry-fermented catfish, (4) Khao-Yum sauce formulated from fermentation broth, and (5) sweet fish sauce also derived from fermentation broth. These products not only minimized waste but also expanded the product line, creating new revenue streams for the community enterprise.

The success of these new products was further enhanced by strategic packaging and branding improvements. Previously, the enterprise faced difficulties in attracting consumers due to unattractive packaging and inconsistent labeling. To address this, packaging designs were upgraded with clearer nutritional information, appealing visuals, and compliance with FDA labeling regulations. These changes contributed to greater product recognition, increased consumer trust, and an expanded market presence.

The impact of these interventions was substantial. Following the implementation of the project, six of the enterprise’s products received FDA certification, validating their safety and quality. Additionally, production capacity saw a dramatic increase, tripling from 200 kg to 600 kg per month. The introduction of new products, such as dry-fermented catfish chili paste and sweet fish sauce, further boosted sales, leading to a significant revenue increase from 24,000 to 99,000 Bath per month—representing a remarkable 312.5% growth. These improvements enabled the community enterprise to diversify its market channels, including local markets, online sales, and retail partnerships, enhancing long-term business sustainability.

Beyond economic benefits, the project fostered knowledge-sharing and skill development among community members. Through training programs and participatory workshops, local producers gained technical expertise in food safety, processing innovations, and business development strategies. This empowerment strengthened the capacity of the community to sustain and further expand its dry-fermented catfish production in the long run.

In conclusion, this study highlights the effectiveness of a participatory, technology-driven approach in revitalizing traditional food enterprises. By addressing key production challenges, ensuring regulatory compliance, and maximizing by-product utilization, the Ban Chumphon Community Enterprise successfully enhanced the quality, safety, and marketability of its dry-fermented catfish products. The integration of technology transfer, community engagement, and value-added innovations has demonstrated a viable model for other small-scale food enterprises seeking sustainable growth. Future initiatives could explore further advancements in product diversification, digital marketing strategies, and supply chain optimization to strengthen the competitiveness of traditional fermented fish products in both domestic and international markets.

Enhancing the Value of OTOP Manee Chao Phraya Handwoven Madmee Fabric, Pathum Thani Province, Thailand

Fri, 28 Mar 2025 00:00:00 +0700

The OTOP (One Tambon, One Product) Manee Chao Phraya handwoven textile products in Pathum Thani Province, Thailand have been experiencing a significant decline in production orders due to shifts in market trends, particularly the increasing dominance of digital sales channels. This study identifies three major challenges affecting the competitiveness of these products: 1) a lack of contemporary pattern development, 2) inadequate online marketing communication channels, and 3) insufficient brand and packaging strategies for value addition. To address these issues, a comprehensive community-driven product transformation approach was implemented, focusing on three key areas: 1) product development, 2) online marketing enhancement, and 3) brand and packaging innovation.

Product development through innovation and sustainability: The product development strategy pursued two distinct approaches: 1) upgrading existing products by modernizing textile patterns and designs for men’s suits and women’s dresses and 2) introducing an upcycling initiative by repurposing fabric waste into doll outfits. The textile production process was rooted in traditional craftsmanship, utilizing naturally dyed, handwoven Madmee fabric. The natural dyeing process, which includes indigo from Indigofera tinctoria, red hues from lac resin and roots of Morinda citrifolia, yellow from Artocarpus heterophyllus heartwood, and brown from Pterocarpus indicus bark, provides unique coloration to the fabric, enhancing its appeal in sustainable fashion. Traditional weaving techniques, such as intricate supplementary weft patterns like Dork Pikul (Bullet Wood Flower), Dork Kaew (Orange Jasmine), and Kanok (Thai flame motifs), were integrated into modern designs to cater to contemporary consumer preferences.

To ensure that the new product designs align with evolving fashion trends while preserving cultural heritage, the study explored fashion identity development using archetype branding principles. The fashion design process incorporated both hand-drawn and computer-aided design (CAD) techniques to create garments that enhance the wearer's personality and confidence. Men's apparel designs were inspired by geometric structures to improve silhouette elegance, while women’s dresses featured modernized traditional patterns to cater to fashion-forward consumers. The combination of aesthetic appeal and sustainable craftsmanship strengthened the market positioning of these textile products.

Digital marketing enhancement for greater market reach: Recognizing the growing importance of digital platforms in consumer engagement, this study focused on equipping entrepreneurs with digital marketing skills to enhance online visibility and sales. A central aspect of this initiative was the creation of a digital product catalog showcasing the redesigned textile products. Additionally, an Instagram-based sales channel, MANEEHAND, was launched to reach broader customer segments, including international buyers interested in sustainable and heritage textiles.

Social media strategies included content creation emphasizing storytelling around the heritage and craftsmanship behind each piece, engaging customers through live demonstrations, and leveraging influencer marketing to build brand credibility. Online engagement analytics revealed increased visibility and interaction, leading to a steady rise in product inquiries and sales conversions. The combination of digital accessibility and a compelling narrative helped bridge the gap between traditional craftsmanship and modern consumer expectations.

Brand and packaging development to enhance value and identity: A significant challenge for OTOP textile products has been the lack of a distinctive brand identity and packaging design that resonates with modern consumers. To address this, the study introduced branding elements inspired by local cultural symbols, including lotus flowers, water ripples, and traditional Manee Chao Phraya weaving motifs. These elements were incorporated into both the product branding and packaging design to create a cohesive and recognizable identity.

Packaging was developed based on extensive feedback from 30 entrepreneurs and members of the Manee Chao Phraya OTOP group. The new designs prioritized user convenience, sustainability, and brand recognition. The packaging materials were selected with an emphasis on eco-friendliness, utilizing recycled and biodegradable options to align with global sustainability trends. A satisfaction assessment, conducted through structured questionnaires, revealed a high level of approval, with an average rating of 4.45 out of 5. Respondents particularly appreciated the ease of use, enhanced brand visibility, and comprehensive product information provided on the packaging, which facilitated repeat purchases and improved market expansion potential.

Economic and environmental impact: The implementation of the product transformation strategy yielded measurable economic benefits. Monthly production orders increased, averaging 15 men’s suits, 22 women’s dresses, and 7 doll outfits, with each doll outfit generating an added value of 700-1,200 Baht per set. The adoption of upcycling practices contributed to waste reduction by repurposing fabric scraps into high-value artisan products. This sustainable approach not only minimized environmental impact but also positioned the products within the eco-conscious consumer segment, further enhancing their market appeal. Additionally, bundling strategies, such as pairing doll outfits with fabric swatches to highlight craftsmanship, were introduced to increase perceived value and encourage higher purchase rates. The combined effects of improved design, digital outreach, and branding led to increased market competitiveness, reaffirming the viability of traditional textiles in modern fashion markets.

Conclusion: This research underscores the importance of an integrated approach to revitalizing traditional textile products in the digital economy. By addressing key challenges in product design, online marketing, and branding, the study demonstrates that traditional craftsmanship can be effectively adapted to contemporary consumer needs. The findings suggest that empowering local artisans with digital marketing tools and sustainable design strategies can lead to greater economic sustainability and cultural preservation. Future research may explore further applications of AI-driven fashion forecasting and consumer behavior analytics to optimize product development and market positioning. The success of this initiative highlights a replicable model for other OTOP communities seeking to innovate while maintaining their cultural heritage.

Leveraging Cultural Heritage to Promote Tourism through the Historical Tree Trail on Sichang Island, Chonburi Province, Thailand

Phanchalath Suriyothin, Punthumadee Katawandee, Rachada Chotipanich — Fri, 28 Mar 2025 00:00:00 +0700

Sichang Island, located in Koh Sichang District, Chonburi Province, Thailand, is home to Phra Chudadhuj Palace and Asdangkawan Park, both of which were established during the reign of King Rama V. The palace and park contain a significant number of historic trees, many of which date back to the period of royal occupancy. These trees, as part of the island’s cultural and natural heritage, hold immense historical and ecological value. However, due to insufficient maintenance and limited local awareness of their significance, these trees face degradation and the risk of being lost over time. This study explores the role of historic trees in fostering cultural heritage tourism on Sichang Island and examines strategies for their conservation, management, and integration into sustainable tourism initiatives.

A participatory research approach was employed, incorporating community involvement in the identification, evaluation, and promotion of the island’s historic trees. This included collaboration with local schools, community members, and cultural entrepreneurs to assess perceptions of these trees’ value and their potential as tourism assets. The research process was structured into several key phases:

1. Survey and assessment of historic trees:
A comprehensive survey was conducted to document the current condition of historic trees in Phra Chudadhuj Palace and Asdangkawan Park. This included identifying species, assessing health status, and tracing historical changes in tree populations.
2. Integration into art education:
Secondary school students at Koh Sichang School participated in art classes integrating the concepts of natural and cultural capital. The program culminated in a public exhibition showcasing students’ artistic interpretations of historic trees and their significance.
3. Community engagement and focus group discussions:
Local cultural entrepreneurs and community members participated in focus groups to discuss natural and cultural heritage assets. These discussions helped gauge public awareness of the value of historic trees and their potential role in sustainable tourism.
4. Public Exhibition on Historic Trees and Medicinal Plants:
A public exhibition was organized to highlight the historic trees of Phra Chudadhuj Palace and Asdangkawan Park, alongside an exhibit featuring local medicinal plants. This initiative aimed to educate visitors on the historical and ecological significance of the trees while promoting traditional botanical knowledge.

5. Development of a cultural heritage map:
A cultural map of Sichang Island was created, identifying key tourist attractions, including locations of significant historic trees. The map serves as a valuable resource for tourists and local stakeholders interested in exploring the island’s cultural heritage.
6. Establishment of the 'See Sichang' cultural heritage tourism route:
A thematic tourism route was developed, incorporating historic trees as focal points. Pilot tours were conducted to assess the route’s viability and appeal to quality tourists seeking cultural and ecological experiences.
7. Interpretive signage for historic trees:
Informational signage was designed and installed at key locations, providing historical background and scientific details about prominent historic trees. This effort enhances visitor engagement and promotes educational tourism.
8. Compilation of historical and educational materials:
Historical data on Phra Chudadhuj Palace, Asdangkawan Park, and their historic trees were compiled into a teaching manual and an e-book. These resources support local education initiatives and contribute to broader public awareness of the island’s heritage.
9. Promotion and dissemination of cultural heritage information:
The project involved the dissemination of information about the historic trees and cultural heritage of Sichang Island to tourists and the wider public. Outreach efforts included digital platforms, local exhibitions, and community workshops to increase visibility and appreciation of the island’s unique heritage.

The study’s preliminary findings indicate that the proposed cultural heritage route holds strong potential as a tourist attraction. Phra Chudadhuj Palace, with its rich historical significance, demonstrates high tourism potential, while Asdangkawan Park and its historic trees offer a moderately attractive yet promising addition to the tourism experience. These findings suggest opportunities for further development, particularly in enhancing the cultural value of Asdangkawan Park and leveraging its historic trees as a central feature in the tourism framework.

To ensure the long-term success of this initiative, a collaborative management model involving local stakeholders, cultural entrepreneurs, and tourism professionals is recommended. Strengthening local engagement in conservation efforts can foster a sense of ownership and pride in the island’s cultural heritage, ensuring that historic trees are preserved as living monuments to the past. This approach aligns with sustainable tourism principles and contributes to the broader objectives of cultural heritage preservation and economic development on Sichang Island.

The theoretical foundation of this study integrates community-based analysis and social network theory, emphasizing the role of local engagement in cultural heritage conservation. The research draws on concepts such as community identity formation, social cohesion, and collaborative governance, recognizing the interconnected relationships among community members, local authorities, and tourism stakeholders. By fostering community participation in cultural heritage management, this study demonstrates the potential of historic trees as more than ecological assets; they serve as cultural symbols that connect the past with the present, offering meaningful experiences for residents and visitors alike.

This research contributes to the growing body of literature on cultural heritage tourism and highlights the importance of participatory approaches in heritage conservation. The findings underscore the need for interdisciplinary collaboration, combining historical research, environmental conservation, and tourism management to create a holistic strategy for sustaining cultural landscapes. Future research could explore the economic impact of heritage tourism on local communities and investigate additional measures to enhance visitor engagement with historic sites.

In conclusion, the preservation and promotion of historic trees on Sichang Island represent a valuable opportunity to strengthen cultural heritage tourism while fostering environmental awareness and local community involvement. By leveraging the island’s rich historical legacy and natural assets, this initiative paves the way for a sustainable tourism model that honors the past while embracing the future.