Creative local food innovation for community economy in Thung Chai subdistrict Uthumphon Phisai district Sisaket province

ทินวัชร์ เดชวัน * , จันจิรา ชาติมนตรี

Abstract

The objectives of this research are: 1) to study the potential of communities to develop creative local food for community economic products, 2) to study the process of community participation in the development of creative indigenous food for community economic products, and 3)  to study creative local food innovations for community economic products. It is a participatory action research. The tool used is an interview form and a group discussion format, collecting  data from interviews. Group discussions, capacity building forums and lessons learned The results of the research showed that Thung Chai district has economic potential.  This includes the process of community participation from information level, planning level, decision making level. Operational level: Level of monitoring, evaluation, and beneficiary Meanwhile, creative indigenous food innovation is a process innovation that demonstrates the relationship and connection of community capital to local food development.