Local Food Product Development Reflecting the Community Identity for Adventure Tourism Ban Suan Prang Community, Kanchanadit, Suratthani

Abstract

The objectives of this research were to 1) develop a mechanism for drive to the development of local food products and 2) develop local food products that reflect the identity of the community for adventure tourism. This study was mixed-methods research. A sample of the qualitative research used non-probability sampling and a purposive sampling. The quantitative research uses convenience sampling. The study suggested that the community should have an operation group to development processes, planning, operations, audit control and evaluation of Phurin local food group for Tourism. The criteria to development of local food consider that food quality, uniqueness, differentiation and standard production process. There have nine menu that reflect community identity can be arranged for general service local food set and seasonal local food set. The research also studies the attitudes of tourists towards the development of local food that reflects community identity for adventure tourism. It was found that the importance of the most to development the local food is the standard quality food production process, food safety and community participation. The suggestions to develop local food is food variety, clean production process and food nutritionally.