Wisdom for Making Roasted Pickled Fish Chili Paste with Herbs Production: Product Development for Community Sustainability

Abstract

This qualitative research, employing the phenomenological approach, aimed to study the context of wisdom in preparing roasted pickled fish chili paste  with herbs. Observe the technique of preparing roasted pickled fish chili paste with herbs using the local knowledge and present the development of roasted pickled fish chili paste. The key informants of this study consisted of five leaders and core members of the freshwater fish processing community enterprise, as well as five consumers. The research instruments were semi-structured in-depth interviews, with data collected through informal interviews and uninvolved observations and analyzed using thematic analysis. The research showed that 1) The context of knowledge in preparing roasted pickled fish chili with herbs was caused by the utilization of natural fish as a raw material in the Khlong Sam Wa district. Bangkok, where there has been freshwater fishing in the past and developed into a product of roasted pickled fish chili paste. 2) traditional production of chili paste with roasted fish and herbs consists of five steps: preparing the fish, roasting, preparing the ingredients, mixing, and packing 3) The developing guideline for chili paste with roasted fish and herbs, that collaboration with the community enterprise and researcher, involve five steps: (1) Analyzing market demands, (2) developing a distinctive and health-conscious formula, (3) developing packaging from environmentally friendly materials, 4) developing production to meet quality standards, and 5) marketing through storytelling of the product.