LOYLERD: PROCESSING OF FARMED CATFISH PRODUCTS FROM RUBBER PLANTATIONS PLOTS WITH A CASE STUDY OF BAN THUNG NA MAI WOMEN'S AGRICULTURAL GROUP OF VILLAGE NO. 4 IN YANG KHOM SUB-DISTRICT, PHIPUN DISTRICT, NAKHON SI THAMMARAT PROVINCE

Abstract

The objectives of this research article were 1) To study the processing of farmed catfish products from rubber plantation plots, 2) To study the problems in processing farmed catfish products from rubber plantation plots, 3) To study guidelines for promoting the processing of farmed catfish products from rubber plantations plots with a case study of Ban Thung Na Mai women's agricultural group of Village No. 4 in Yang Khom Sub-district, Phipun District, Nakhon Si Thammarat Province. The research of this research article used a qualitative research method. The results of the research found that 1) Processing catfish products from rubber plantation plots found 1.1) Fish selection by fish breed, age range, and fish size; 1.2) Fish dissection to cause the fish to die by cutting off the head, gutting the stomach, removing the guts, and cleaning; 1.3) Fermentation with salt water and sugar; 1.4) Sun drying the fish after the catfish has been fermented by letting it dry in the sun; 1.5) Packaging for sale using paper, which was a widely used material for proper moisture protection; 2) Conditions of problems in processing catfish products from rubber plantation plots found that 2.1) Problems in storing spoiled fish due to not being properly washed; 2.2) Problems in supporting the market caused by lack of knowledge in marketing and lack of channel for selling products; 2.3) Problems with product prices caused by price competition; 2.4) Raw material shortage problem caused by a shortage of fish during certain seasons. 3) Guidelines for promoting the processing of farmed catfish products from rubber plantations plots indicated 3.1) Conservation for wisdom of processing method for making fermented catfish, 3.2) Development of processing method for making fermented catfish,  3.3) Transfer of wisdom for processing method for making fermented catfish, 3.4) Dissemination and exchange of knowledge in processing method for making fermented catfish, 3.5) Strengthening of local scholars, and 3.6) Promotion of online marketing.