Innovation in the Development of Processed Products from Native Chicken to Create a High-Value Circular Economy in Chaiyaphum Province.

Abstract

This research aims to 1) transfer knowledge on innovation in developing processed products from native chicken to create a high-value circular economy, 2) study the process of processing food products from native chicken to create a high-value circular economy. This research is a mixed-method research with participatory action research and quantitative methods to assess satisfaction and knowledge utilization. The sample group is a community enterprise group of native chickens in Sompoi Subdistrict, 50 people, using purposive selection.

          The research instruments are questionnaires, structured interviews, and group discussion records. Quantitative data analysis uses statistics, percentages, means, and standard deviations, and qualitative data analysis uses content analysis. The research results found that 1) The situation of native chicken farming in the area found that the Sompoi Native Chicken Community Enterprise Group 1 has 50 members. The conditions are that all members improve the chicken coop to meet the standards and apply for certification of farms with appropriate animal protection and care systems, or GFM. All members must vaccinate their chickens every 3 months, with the livestock department of Chaturas District providing the vaccine. In addition, members must provide 10-20 good-looking hens to produce chicks weighing 1.2-1.5 kilograms for sale. Set up a central pen to collect chickens from members to deliver to the market. Chickens will be collected and delivered to the market from the beginning of 2020. 2) Native chicken product processing process is carried out by organizing a workshop to transfer knowledge on innovation in developing processed native chicken products to create a high-value circular economy by lecturers with both academic and practical experience, including lecturers from Chaiyaphum Rajabhat University, Chaturas District Livestock Officer, Director of Ban Mai Nadi Native Chicken Farming School, owner of Aun Kai Farm, Nong Bua Daeng District, practitioners and those who have succeeded in raising native chickens for business. The knowledge transferred includes herbal clay pot baked chicken products, shredded chicken products, and ready-to-cook minced chicken products.