LOCAL WISDOM IN DEVELOPING THE PRODUCTION PROCESS OF FERMENTED FLOUR NOODLES (KHANOM CHIN) USING DRYING METHODS FOR SELE-RELIANCE: A CASE STUDY OF KHANOM CHIN BAN NA, RICE VERMICELLI SHOP, SUKHOTHAI PROVINCE

Abstract

           The objectives of the research were 1) study the raw ingredient problems in the fermented rice noodle production process and the need to expand the production of noodles using a drying method; 2) study guidelines for developing the raw ingredients and the drying process for fermented rice noodles; and 3) study the results of developing the drying process for fermented rice noodles leading to economic and environmental self-sufficiency development. Qualitative research was conducted with 34 respondents using observation, interviews, and focus group discussions as data collection process and content analysis.

           The results of the research found that: 1) Raw ingredients problems in the fermented rice noodle production process are included insufficient rice supply, excessive byproduct wastewater, noodle-machine spreader problems, dishonest business partners, the impact of COVID-19 on the production and a lack of fermented rice drying machines. Furthermore, there is a need to expand the production of fermented rice noodles using a drying method became a new research problem. 2) Guidelines for developing the raw material and the drying process for fermented rice noodles using a drying method are included stricter rice paddy inspection, self-rice farming for quality control, water quality testing, wastewater treatment by bamboo planting process. The guidelines also include the termination of dishonest business partners, the purchase of noodle-spreading and drying machines to reduce labor force and the installation of solar panel. The fermented rice noodle production process is (1) production planning, including marketing, finance, personnel, materials, equipment, machinery, production process, and packaging; (2) production processes, including: Soaking the rice, grinding the rice, using a flour press, preparing herbal colors, steaming the flour, beating the flour, sprinkling the flour, putting the noodles into the drying cabinet, and packaging; and (3) Testing the efficiency before and after production. 3) The results of developing the production process of fermented rice noodles using the drying method towards economic and environmental self-reliance was found that the economic aspect of this development is reducing production expenses, increasing income and savings. Meanwhile the environmental aspect is organic farming, organic fertilizer production, non-burn rice stubble harvesting, and biological wastewater treatment by bamboo absorption.