The Prototyping Food Chain of Artisanal Fishing and Organic Farming Communities Enterprise Linkaged to the Business Travel Community (Tourism Market Communities, Hotels and Resorts, Homestay) to the Economy Value Added on Solid Footing Commercial Chanthaburi and Trat Province. The objectives of the study were; 1) to study the food chain management process of the local fishery community enterprise group, Organic Farming Group Tourist market, community, hotel, resort, home to link the community tourism business in creating commercial added value on a stable foundation economy in Chanthaburi and Trat provinces; 2) to develop knowledge on food innovation, processing, preservation, loss reduction create a local culture in the tourism community business to raise the level of tourism and food of Chanthaburi and Trat community enterprises; 3) to study satisfaction, quality, price, delivery, services of visitors (Food consumers) in communities that have a healthy food intake from community tourism business operators (Tourist Market, Resort Hotel, Home Stay) and; 4) to create a food chain prototype of organic ground fishing community enterprise groups to link the community tourism business (Tourist market, community, resort, hotel, home) to create commercial added value on a stable foundation economy Strengthen Raise production levels create more value Increase the capacity to international Chanthaburi Province and Trat Province By using interview methods
and focusing on participatory patterns (Participatory Action Research: PAR) and training workshops By opening a platform to exchange knowledge Participatory Number of sample groups Is a group of local fishery enterprises of both provinces, 5 groups and organic farming enterprises Of the two provinces, 5 groups, a total of 10 groups by collecting data according to the number of members of the enterprise group Supply chain analysis Food chain and value chain of local fishery enterprise groups and organic farming enterprises in Chanthaburi and Trat provinces connect to connect the community tourism business (tourist market, community, resort, resort, home) to create commercial added value on a stable foundation economy. The study indicated that :
1) The food chain management process of the local fishery community enterprise group Organic farming Community tourism market, hotels, resorts, homestay to connect community tourism businesses to create commercial value added on stable foundations in Chanthaburi and Trat provinces. Found that; The Local Fishery Enterprise Group has a supply chain management, creating a valuable food chain from the management of marine life in communities that are fresh, clean, but unstable in quantity at a time and then distribute it to the community tourism business to create added value for the family and a stable career that can support the family.
Fishery Product Processing Enterprises Group have to manage the supply chain to buy fresh seafood from fishermen in the area in the community and then preserve food. Processing products that are unique to the group there are packaging, branding of the group, mainly sold to tourists and sold to homestay and resort businesses. Organic Agriculture Community Enterprise Group There is a supply chain management in the beginning to produce good quality fruit, vegetables and chicken eggs that are safe, chemical free. There is little processing. Distribution is mainly sold to the health market network. All three groups have technical capabilities to add value, which can be done at a better level, but when comparing across groups of suppliers / vendors in the supply chain, the enterprise still uses traditional management methods. Organic Agriculture Community Enterprise Group there is a supply chain management in the beginning to produce good quality fruit, vegetables and chicken eggs that are safe, chemical free. There is little processing. Distribution is mainly sold to the health market network. All three groups have technical capabilities to add value, which can be done at a better level, but when comparing across groups of suppliers / vendors in the supply chain, the enterprise still uses traditional management methods.
2)Development of knowledge on food innovation, processing, preservation, reduction of waste create local culture in the business of community tourism. To upgrade to be a tourism and food source for community enterprise groups in Chanthaburi and Trat provinces. Homestay business owner Participated in the development of knowledge about food innovation in the research project and then brought the knowledge from the project to process food preservation, cooking, reducing waste. Create added value for your homestay business and lead to a culture of seafood, local fishery, connected to the community business.
3) Satisfaction of seafood consumers towards quality, price, delivery, service of tourists. (Food consumers) in the community towards the consumption of healthy food from community tourism operators (Community tourism market, hotels, resorts, home entertainment) found that the behavior of seafood consumption most of the tourists come to buy seafood and buy seafood. Homestay is the most frequent place to buy seafood. Frequency once a month the value of seafood consumption is 1,000 - 3,000 baht. There is satisfaction with the quality of fresh seafood and the price is appropriate for the product quality. At the highest level from traveling and consuming food in the community.
4) Community tourism market, hotels, resorts, homeset) to create commercial value-added on a stable foundation economy strengthen production levels and create added value. Increase the competitiveness Chanthaburi and Trat provinces; The group has developed and upgraded the management of community enterprise groups throughout the food chain, whether it is the traditional fishery enterprise group. Local Fishery Product Processing Enterprise Group And organic agricultural enterprise groups with an emphasis on community enterprise integration members have created joint career development approaches, with an emphasis on participation, sharing, and learning throughout the supply chain, from upstream activities Middle-stream activities and downstream activities from the implementation of food chain prototyping among 10 community enterprise groups, the group still has 8 traditional supply chain management groups. The other 2 groups are able to develop food chain prototypes. The obvious were the Koh Jig Local Fishery Community Enterprise Group and Pathawee Organic Community Enterprise Group.
