Supporting Sustainable Development by Identifying Ways to Enhance and Conserve Local Food Wisdom, Loei Province, Thailand
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Site
2.2. Data Collectors
2.3. Participants and Data Collection
2.3.1. Semi-Structured Interviews
2.3.2. Focus Group Discussions
2.4. Construction of a Local Food Database
- Stage 1. Project Planning: This involved the first stakeholder group (software analysts; n = 3), who conducted meetings to plan database development. The feasibility of the database development schedule was studied before establishing a team (recruitment of assistant software analysts) and constructing the database according to the plan;
- Stage 2. Analysis: The software analysts evaluated other databases and studied user needs (what information they would like to see) and usage issues to guide program design. The system development life cycle (SDLC) was used to guide this process;
- Stage 3. Design: The software team designed a prototype database system. This consisted of a database, output, input, and user interface. Potential users (n = 12) then tried out the prototype; they included local people of Loei province, computer experts, researchers, and research assistants. The software team adjusted the database system in response to their feedback;
- Stage 4. Implementation: The software team implemented the database system on android operating systems and tested its performance before installing it and conducting sessions with users. The system was set, and the team compiled a user manual, trained the users, then assessed the database. Any problems encountered were solved;
- Stage 5. Maintenance: New features were added to the system, and support was provided to user tasks together with system maintenance.
2.5. Data Analysis
2.6. Ethical Considerations
3. Results
3.1. Participant Characteristics
3.2. Variety of Local Food and Food Preparation Methods
“My family like to cook kaeng nor mai [bamboo shoot curry]. It is a typical recipe in Phukradung subdistrict as there is a lot of bamboo in the national park. People here cook bamboo shoot with ear mushroom, pumpkin, okra, climbing wattle, and hairy basil leaf.”[LP42]
“In Kokthong subdistrict, people like to add different types of mushroom to kaeng nor mai [bamboo shoot curry], such as khonkhaw mushroom and grey oyster mushroom.”[LP08]
“My family always add square zucchini and ceylon spinach to kaeng nor mai [bamboo shoot curry].”[LP12]
“Jaew dam [chili dip containing fermented sathorn leaf extract] is a very common dip in Dan Sai subdistrict. We pound roasted dried chili, onion and garlic, and add salt and extracted sathorn juice for seasoning.”[LP22]
“My family like to eat mok pla [fish grilled in banana leaf]. It is very easy to prepare and cook. I only mix minnow fish with salt, monosodium glutamate and hairy basil leaf. I then wrap it in a banana leaf and grill it for about 10 min.” [LP39] Specific ingredients, namely kaffir lime leaf, lemongrass, galangal, and ginger, were used only in grilled banana leaf wrap recipes that contained either: spicy ground fish, fishroe, frog, tadpole, cricket, or pork.
“Mushroom sup [pounded mushroom] is a dish that I like to cook. I boil ear mushroom and snakebean and pound these ingredients with roasted sesame seeds and chili powder. I season it with fish sauce, fermented fish sauce, and monosodium glutamate and serve it with spring onions on top.”[LP44]
“People here like to cook larb tao [spicy-ground water silk salad] as we can get it [water silk] from the Khong [Mekong] river. I pound grilled mackerel and mix it with water silk, galangal, ground roasted rice, and season it with chili powder and fermented fish sauce and serve it with chopped spring onion and coriander.”[LP18]
“My family likes to eat ping pla khaw [grilled swamp barb]. We usually get it from a swamp near our rice field. We can get it when we want to eat ping pla khaw. I just only add some salt and then grill it.”[LP44]
3.3. Ways to Increase the Value of Local Food
3.3.1. Nutritional Value
“Although I have my own garden, I still buy ingredients from the market as the variety of vegetables I grow in my garden is less than the variety available at the market. Sometimes I even buy prepared ingredients as it is convenient, and it saves money.”[LP10]
“In my hometown [Dan Sai subdistrict], most householders use sathorn sauce, naturally fermented plant juice, rather than fish sauce.”[LP28]
“People here normally cook banana blossom curry with either fresh catfish or snakehead fish. I sometimes cook it with dried squid or dried minced fish, if I cannot get fresh catfish or snakehead fish.”[LP86]
“I also cook banana blossom curry with scallops or clams depending on which are available.”[LP38]
“In rainy season, my family collects a lot of bamboo shoot from the forest and we cannot eat them all. Therefore, we preserve the bamboo shoots by fermenting them.”[LP4]
“Yes, me too. However, we cannot keep it [the fermented bamboo] for too long as it spoils.”[LP41]
“Most people here like to get some frogs and bullfrogs at night after the rain as they come out to the ground. Some people sell them as there are a lot and some are grilled and dried to keep them for a longer time.”[LP52]
“It can be made in to fermented bullfrog too.”[LP56]
“I sometimes add some leaves called oomsab [Chinese violet] to a curry. It makes the curry naturally sweet and delicious. If we add these leaves, we do not need to add monosodium glutamate to our curry.”[LP22]
“I like to have bamboo curry with different types of mushroom. They are good for the body.”[LP4]
“Some families add another vegetable in the curry such as plang [ceylon spinach].”[LP26]
“Recently, a lot of pesticides have been widely used in our community to increase plant quality and quantity” [LP1], “especially by the local people who grow vegetables for sale in the market.”[LP2]
“Even if I do not use chemical pesticides in my kitchen garden, my neighbour uses chemical pesticides. These could contaminate my home-grown vegetables anyway.”[LP3]
3.3.2. Social Value
“I’m usually the one that’s mainly responsible for family cooking.”[LP4]
“In the former days, we mostly cooked at home. Recently, I sometimes buy cooked meals from the local market on my lazy days as it is quicker and easier.”[LP15]
“I sell side dishes in my community. I usually use a blender to grind soaked sticky rice as I can make it quicker with a larger amount.”[LP38]
“Nowadays, young people are more likely to work in the city, making the local north-eastern way of life, where relatives normally eat together, not as strong as it used to be.”[LP2]
“On a local community event day, most people in our village help each other for cooking and we have meals in the event area.”[LP14]
3.3.3. Economic Value
“Yes, I do [sell local food]. I cook some local dishes such as larb moo (spicy minced pork salad), papaya salad, some curry, and so on. I don’t earn much money as my shop is small and I can’t sell it at a higher price.”[LP74]
“Some restaurants here use betel palm container for serving food, but the cost is high and local people can’t invest in that.”[LP52]
“Most customers are local people. If they were tourists, they would go to a big restaurant with a more attractively presented food menu set for them.”[LP72]
“I’ve been to Chiangkan walking street market. The food on sale there are very appetising as they are colourful.”[LP25]
3.4. Local Food Database
4. Discussion
4.1. Variety of Local Food and Food Preparation Methods
4.2. Ways to Increase the Value of Local Food
4.2.1. Nutritional Value
4.2.2. Social Value
4.2.3. Economic Value
4.3. Limitations and Strengths
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Characteristics | |
---|---|
Age, mean ± SD years (min-max) | 48.2 ± 8.4 (29.0–69.0) |
Sex, n (%) | |
Female | 413 (97.6) |
Male | 10 (2.4) |
Marital status, n (%) | |
Single | 25 (5.9) |
Married/de facto relationship | 324 (76.6) |
Divorce/separated/widowed | 74 (17.5) |
Education level, n (%) | |
No formal education | 39 (9.2) |
Primary school | 243 (57.5) |
Secondary school | 138 (32.6) |
College and above | 3 (0.7) |
Occupation, n (%) | |
Housewife | 32 (7.6) |
Self-employed | 71 (16.8) |
Merchant | 39 (9.2) |
Farmer | 269 (63.6) |
Government officer | 5 (1.2) |
Other | 7 (1.6) |
Monthly income (Thai Baht), n (%) | |
≤3000 | 39 (9.2) |
3001–6000 | 243 (57.5) |
6001–9000 | 138 (32.6) |
>9000 | 3 (0.7) |
Recipe Category | n | Preparation Methods | Common Types |
---|---|---|---|
1. Soup and curry | 113 | Boiling (in water without coconut milk) | Bamboo curry (kaeng nor mai); Cassia leaf curry (kaeng khee lek); Mushroom curry (kaeng hed); Snakefish-/catfish-/mackeral-/tilipia-soup (tom pla); Mussel curry (ohm hoi); Chicken soup (tom kai); Chicken curry (ohm kai) |
2. Dip | 40 | Grilling, boiling, grinding | Mackerel dip (jaew pla tu); Fermented fish chili dip (jaew pla la); Catfish chili dip (jaew pla duk); Tilapia chili dip (jaew pla nin); Snakehead fish chili dip (jaew pla chon); Climbing perch chili dip (jaew pla kheng); Chili dip containing fermented sathorn leaf extract (jaew dam) |
3. Ingredients wrapped and cooked in banana leaf | 23 | Steaming, grilling | Bamboo shoot steamed in banana leaf (mok nor mai); Fish grilled in banana leaf (mok pla) |
4. Pounded | 17 | Boiling, pounding | Bamboo shoot (sup nor mai); Mushroom (sup hed); Round Thai eggplant (sup makuar); Banana blossom (sup plee); Young jack fruit (sup khanoon) |
5. Spicy salad | 18 | Raw or cooked (boiling, grilling) main ingredient mixed with herbs, chili, roasted ground rice | Spicy broken bone fruit salad (koi peka); Spicy bamboo shoot salad (koi nor mai); Spicy mushroom salad (koi hed); Spicy banana blossom salad (koi plee); Spicy fish salad (larb pla); Spicy shellfish salad (koi hoi); Spicy chicken salad (larb kai); Spicy water silk salad (larb tao) |
6. Grilled | 4 | Grilling | Grilled chicken (kai ping); Grilled swamp barb (pla ping); Grilled mushroom (hed ping); Grilled buffalo skin (nang kwai jee) |
7. Miscellaneous | 25 | Steaming, roasting, fermenting, pickling, shredding | Steamed fish (pla neung); Pickled fish (pla som); Chicken roasted in bamboo stem (kai larm) |
Total number | 240 |
Recipe Category | Fish/Meat/Amphibian/Crustacean/Insect | Vegetables |
---|---|---|
1. Soup and curry | Catfish, Snakehead fish; Tilapia fish; Swamp barb; Java barb; Spring eel; Goldfin tinfoil barb; Sutchi catfish; Minnow fish; Mackerel; Siamese glassfish; Fish roe; Freshwater mussel, scallop, clam, and shrimp; Rice field crab; Snail; Frog; Tadpole; Pork (meat, skin); Chicken (neck, thigh, breast, wing, offal); Buffalo skin; Beef | Banana blossom; Mushroom; Taro stem (Colocasia esculenta (L.) Schott); Climbing wattle (Acacia pennata); Lotus stalk; Banana stalk; Bamboo shoot (Thyrsostachys siamensis); Palm shoot (Arenga pinnata); Sweet leaf bush (Sauropus androgynus); Pumpkin; Young jackfruit; Cassia leaves (Senna Siamea); Horseradish; Vegetable Hummingbird flowers (Sesbania grandiflora); Water silk (Spirogyra); Sponge gourd; Ceylon spinach (Basella alba L.) |
2. Dip | Mackerel; Catfish; Tilapia; Snakehead fish; Climbing Perch (Anabas testudineus); Fermented fish; Freshwater crab and shrimp; Frog; Giant water bug (Lethocerus indicus); Dragonfly nymph; Cricket; Sparrow | Mushroom; round Thai eggplant; Bamboo shoot (Thyrsostachys siamensis); Rattan; Star apple |
3. Ingredients wrapped and cooked in banana leaf | Minnow fish; Snakehead fish; Tilapia fish; Swamp barb; Small scale mud carp; Fermented fish; Fish roe; Rice field crab; Frog; Tadpole; Cricket | Banana blossom; Pumpkin flower; Mushroom; Senna leaves; Vegetable Hummingbird flowers (Sesbania grandiflora) |
4. Pounded | Pork skin; Buffalo skin; Scallop | Mushroom; Bamboo shoot (Thyrsostachys siamensis); Round Thai eggplant; Snake bean; Banana blossom; Unripe jack fruit; Vegetable fern; Climbing wattle (Acacia pennata); Vegetable Hummingbird flowers (Sesbania grandiflora) |
5. Spicy salad | Fish; Scallop; Clam; Snail; Chicken | Broken bone fruit; Bamboo (Thyrsostachys siamensis) shoot; Mushroom; Water silk (Spirogyra); Banana blossom; Round Thai eggplant; Hermit’s waterlily (Limnocharis flava) |
6. Grilled | Fish; Chicken; Buffalo skin | Mushroom |
7.Miscellaneous | Fish; Chicken; Bull frog; Buffalo skin | Bamboo shoot (Thyrsostachys siamensis); Cantaloupe |
Recipe Category | Aromatic and Flavour Enhancing Ingredients (Herbs, Seasonings, etc.) |
---|---|
1. Soup and curry | Shallot; Garlic; Spring onion; Chili; Lemongrass; Hairy basil leaves; Coriander; Dill; Kaffir lime leaves; Fish sauce; Sodium chloride; Fermented fish sauce; Monosodium glutamate |
2. Dip | Roasted shallot; Roasted garlic; Spring onion; Roasted chili; Coriander; Saw-tooth coriander; Lime juice; Fish sauce; Fermented fish sauce; Sodium chloride; Monosodium glutamate |
3. Ingredients wrapped and cooked in banana leaf | Shallot; Garlic; Spring onion; Chili; Lemongrass; Hairy basil leaves; Kaffir lime leaves; Fish sauce; Fermented fish sauce; Sodium chloride; Monosodium glutamate |
4. Pounded | Shallot; Garlic; Spring onion; Chili; Sesame seed; Coriander; Saw-tooth coriander; Ginger; Galangal; Lemongrass; Kaffir lime leaves; Fish sauce; Fermented fish sauce; Sodium chloride; Monosodium glutamate |
5. Spicy salad | Shallot; Garlic; Chili; Ground roasted sticky rice; Galangal; Lemongrass; Kaffir lime leaves; Fish sauce; Fermented fish sauce; Lime juice; Monosodium glutamate |
6. Grilled | Sodium chloride |
7. Miscellaneous | Shallot; Garlic; Chili; Galangal; Ginger leaves; Lemongrass; Kaffir lime leaves; Spring onion; Hairy basil leaves; Fish sauce; Fermented fish sauce; Sodium chloride; Monosodium glutamate |
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Pruksa, S.; Sripoona, S.; Lowirakorn, S.; Chaitokkia, S.; Hutchinson, C. Supporting Sustainable Development by Identifying Ways to Enhance and Conserve Local Food Wisdom, Loei Province, Thailand. Sustainability 2022, 14, 6978. https://doi.org/10.3390/su14126978
Pruksa S, Sripoona S, Lowirakorn S, Chaitokkia S, Hutchinson C. Supporting Sustainable Development by Identifying Ways to Enhance and Conserve Local Food Wisdom, Loei Province, Thailand. Sustainability. 2022; 14(12):6978. https://doi.org/10.3390/su14126978
Chicago/Turabian StylePruksa, Supannee, Suwaree Sripoona, Suwalee Lowirakorn, Suradech Chaitokkia, and Carol Hutchinson. 2022. "Supporting Sustainable Development by Identifying Ways to Enhance and Conserve Local Food Wisdom, Loei Province, Thailand" Sustainability 14, no. 12: 6978. https://doi.org/10.3390/su14126978