KNOWLEDGE MANAGEMENT OF EASTERN LANNA LOCAL FOOD WISDOM: DEVELOPMENT OF KHAN TOKE PHRAE FOR SUSTAINABLE TOURISM

Abstract

This research aims to manage the knowledge of Eastern Lanna local food wisdom in Phrae Province to create standardized Khan Toke and to study consumer acceptance of Eastern Lanna Khan Toke for sustainable tourism. The research employed Mixed Methods Research approach divided into 2 phases. Phase 1 was qualitative research conducted through in-depth interviews with 15 experts in Eastern Lanna cuisine recipes to collect local food wisdom. Phase 2 was quantitative research studying the acceptance of 170 consumers toward the developed Khan Toke. The research findings revealed that the main components of Eastern Lanna Khan Toke consist of glutinous rice as the main food, at least 1 type of curry, various types of chili paste, fresh vegetables (Pak Naem) as accompaniments, and various salads and spicy salads to create flavor balance. From data synthesis, 5 types of Eastern Lanna Khan Toke were developed, each with diverse flavors, colors, and balanced nutritional values. The results of consumer acceptance evaluation found that the acceptance levels of all 5 types of Eastern Lanna Khan Toke were not significantly different (p > 0.05), with mean scores ranging from 6.34-6.51 out of 7 points, indicating that consumers had high and similar levels of acceptance toward Eastern Lanna Khan Toke. This research demonstrates the success in developing local wisdom into quality tourism products and shows potential for creating economic added value through sustainable cultural tourism.