Learning of Glutinous Rice Community Achieves Sustainable Development Goals (SDGs) in Sakon Nakhon Province, Thailand (73618)

Session Information:

Wednesday, 22 November 2023 15:45
Session: Poster
Room: Orion Hall
Presentation Type: Poster Presentation

All presentation times are UTC + 9 (Asia/Tokyo)

The production and consumption of glutinous rice have been a vital part of the local culture and daily lives of the farmers in the Great Mekong sub-region. Despite the economic, social, and environmental changes, the production of glutinous rice provides food security to rural farmers and consumers. This research aims to present the learning process to develop farmer performance and community enterprise towards food security, family and community security, and biological and cultural assets.

The researchers used Participatory Action Research Methodology among 93 members of Organic Glutinous Rice Seed Community Enterprises and Na Yor Community Enterprise. The research approach involved the principal participation of the stakeholders, including observation, community preparation, lesson learning, knowledge transfer, experimentation, follow-up, and appraisal. The researchers used production standards are mechanisms for development toward SDGs.

The study found that a deliberate process eventually brought about an increase in revenue of 19% per month for selling rice seed and processing products. The community enterprises got the certification of organic rice production standards and food safety standards for local wisdom glutinous rice production. The researchers discovered more than 30 indigenous glutinous rice varieties in the community and isolated them for future use. We still have the project impact on environmentally friendly production that can reduce the carbon-free more than 10 kg.CO2e, highlighted the importance of inherited wisdom for learning, and strong networks among government and private sectors. Now the community enterprise is the learning center for other communities and change to be SDGs Localization learning area of Thailand.

Authors:
Patcha Sattaka, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus, Thailand
Kunwadee Kaewka, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus, Thailand
Mayoonkarn Dechkunchorn, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus, Thailand
Phinyarat Kongprakhon, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus, Thailand
Arissara Phosanam, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus, Thailand
Sukontip Vianmana, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus, Thailand


About the Presenter(s)
Dr. Kunwadee Kaewka is Assistance Professor of food technology and nutrition department at Kasetsart University, Thailand. She researches about enzyme in food, product processing and utilization of waste from agricultural products.

Connect on ResearchGate
https://www.researchgate.net/profile/Kunwadee-Kaewka

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Posted by Clive Staples Lewis

Last updated: 2023-02-23 23:45:00