DEVELOPMENT OF LOCAL WISDOMS IN UTILIZATION AS FOOD OF INDIGENOUS CROPS FOR VALUE ADDITION : CASE STUDY OF ALOE VERA

Abstract

This research was a participatory action research (PAR) with aims at studying and developing local wisdoms in utilization as food and beverage of aloe vera which was indigenous herbal crop for value addition in accordance with the Sustainable Economy Philosophy. Data collection was implemented through brainstorming, focus group, in-depth interview, and experiment conducted in collaboration with a group of 10 female villagers from Moo 8, Pa Salao Kao Krajib village, Tumbon Tubtai, Hua hin district, Prachuab Kirikan Province. Data was also collected from 2,000 tourists and local people using survey and interview forms, and results were analyzed within the conceptual framework of the study. The findings revealed that the women’s group had local wisdoms to make aloe vera juice with pandan leaves and butterfly pea leaves. Total 20 aloe vera prouducts were developed and passed sensory quality test by using 9- point hedonic scale with 7.05-8.58. Customers’ satisfaction test was applied for 100 consumers for each product, totaling 2,000 consumers. Consumers had satisfaction at high level for all 20 products. Aloe vera herbal tea and aloe vera jelly with coconut milk topping were the most satisfactory products ( ̅= 4.18), followed by aloe vera jam with pine apple ( ̅= 4.14). About 90.80 of consumers had favors with aloe vera products because of its good taste and newness. About 34.80 of consumers would definitely buy these products, and the purchasing places included convenient shops, retail shops/shops in fresh markets, weekend markets/night markets, and department stores. For value addition of products, it was found that aloe vera jam with karanda had the highest value addition or 220.58 baht/kilogram, followed by aloe vera with pineapple with 217.74 baht/kilogram. The Workshop focused on learning exchange on Utilization as Food of Aloe Vera with participation of women’s group, community leaders, and officials concerned totaling 31 persons. It was noted that all participants had exchanged their learning on aloe vera processing and the network between communities and officials concerned was established for further collaborative implementation. The technology transfer on food processing from aloe vera was implemented for 88 ordinary people. It revealed that all participants had satisfaction with all aspects of training at highest level.