Local Wisdom and Development of Herbal Nile Tilapia Chili Paste Production in Khon Rak Wang Takhian Community

Abstract

The local wisdom of chili paste production is closely interrelated with the community's way of life and livelihood. However, the reliance on personal expertise without a standardized recipe negatively affects product consistency. This qualitative research, employing a phenomenological approach, aims to investigate the socio-cultural context associated with the local wisdom of herbal tilapia chili paste production, explore the traditional knowledge and manufacturing process, and propose guidelines for product development by integrating local wisdom with management concepts and process innovations. The key informants comprised ten individuals, including members of the Wang Takhian Lover Community Enterprise and consumers. Data were collected through in-depth interviews using semi-structured guidelines and analyzed via thematic analysis. The findings reveal that: 1) the community context consists of five main themes: history and identity, natural resources, occupations, collective organization, and the transmission of wisdom, wherein chili paste production serves as a method to process surplus agricultural produce to create added value; 2) the production process involves six stages: equipment preparation, fish meat preparation, frying, seasoning, cooling, and packaging; and 3) the product development guidelines entail four approaches: establishing a standardized recipe to elevate product quality, selecting optimal raw materials to ensure desired taste and nutritional value, utilizing high-quality cooking methods to preserve the unique herbal characteristics, and standardizing the production process for commercial viability. Consequently, the study recommends a systematic integration of local wisdom and modern innovation throughout the production process.