SUSTAINABLE FOOD TO SUPPORT HEALTH TOURISM IN BANG KACHAO SAMUT PRAKAN PROVINCE
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Abstract
This article aims to study the status of food in Bang Kachao and to present food menu items based on sustainable food concept to support health tourism in Bang Kachao, Phra Pradaeng District, Samut Prakan Province. The study employed various means for data collection as surveys, questionnaire, informal interviews, focus group, and prototype cooking experiments in the kitchen laboratory and calculating the nutritional value with the program as INMUCAL-Nutrients that was developed by the Institute of Nutrition Mahidol University. The sample are the community leaders, and tourists. The data were analyzed by statistical values (percentage and average) and data analysis technique as data classification.
The results of the study show that the status of food that can be used for cooking include plants, animals, and plant and animals products, divided into 4 categories as: plants -vegetables (edible leaves/flowers); plants-vegetables (edible fruit); fruits; and animals (edible eggs). The community leaders also name 4 categories of local food in Bang Kachao as: savory food; sweet food; snack; and drink. The PTT (Public Company) Limited document divides local food in Bang Kachao into 3 categories as: savory food; sweet food; and snacks.
Sustainable food menu to support health tourism in Bang Kachao including 16 items are: steamed rice cooked with bael juice; steamed rice cooked with Pilang-kasa (Ardisia polycephala) water; steamed fish with herbs; clear soup with pumpkin balls mixed with minced pork and eggs; crispy tofu chili paste; spicy grilled mushroom salad; Taling Pling leaf-wrapped salad bites with ingredients of Taling Pling fruits as main ingredients, cut ginger, toasted coconut, roasted peanuts, shallots, dried shrimp; Khao Tang (rice cracker) topped with mushroom chili paste; Khao Tang (rice cracker) topped with sweet eggplants stir fried with minced pork; Omelet noodles in coconut milk soup with ingredients of shrimp paste, mushrooms, Tremella mushrooms, and dried day lily; porridge served with stir fried Taling Pling mixed with eggs; stir fried tofu with Queen sago; shrimp powder with ingredients of Lanchester’s freshwater prawn, roasted coconut, palm sugar turned back and forth until cooked; whole grain fried rice; and the lotus dessert with sesame filling. These all show sustainability in 4 aspects as: social; economic; environmental; and the health of consumers.
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