Potential of Local Wisdom and Traditional Food Crops of Praknamdaeng Community, Amphawa, Samutsongkhram

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พจนีย์ บุญนา ทรงสิริ วิชิรานนท์ เปรมระพี อุยมาวีรหิรัญ


The purposes of this research were to investigate the types of local foods of Praknamdaeng Community, The potential of local wisdom of the community’s traditional foods in the aspect of raw material resources, production process, commercial production, wisdom transfer in Praknamdaeng Community and Study knowledge of food ingredients, method traditional food in Praknamdaeng Community. This research design was survey research conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms, a tape recorder and a camera. The data were analyzed by mean, percentage and rating scales. The study revealed that 1. There are 132 types of local foods were found and classified into three groups, namely main dish, dessert as well as preserved and processed foods. 2. As for the potential in raw material resources, two types of traditional foods were at a high level and in the aspect of the potential in production process, all kinds of the foods were also at a high level, preserved and processed foods .From the result of wisdom transfer, all types of the foods were at a moderate level 3. As a result of the collection of the knowledge of food ingredients and cooking methods, the commonly used meat to cook main dishes were found in the local areas and Meats such as Thai fish, tilapia, mullet, sea catfish, snapper, mackerel, shrimp, shrimp, shrimp, crab, sea crab, etc. Vegetables such as vegetables, vegetables, sprout, etc. Most sweeteners use coconut milk, coconut sugar and sugar. Food preservation and food processing will use raw materials such as fish, shrimp and use salt as an ingredient in preserving, such as drying, preserving by using salt, etc. In addition, the traditional cooking methods of the local in Praknamdaeng Community, most of the red curry dishes are made from curry with local vegetables are used in the local cooking such as hot and sour soup with phak kom hin (Trianthema portulacastrum), hot and sour soup with cha-kram (seablite), hot and sour soup with phak plang (Bacella alba Linn.), hot and sour soup with sano (Sesbania javanica Mig.) flower,  kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum), kaeng oom (dill soup) with nam pung do. Nowadays, the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter, salty or astringent, they would be boiled before cooking.  Most of the desserts such as khanom tom (Thai coconut munchkins), khuay buat chi (banana in sweet coconut milk), buat fak thong (pumpkin in sweet coconut milk), soft sweet sticky rice pudding with young coconut meat, and tapioca pearl pudding with young coconut meat.There is no easy way to do that. Food preservation and processing were sun-dried fish and deep-fried marinated fish.


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