The Community Product Development in Sisaket Province: A Case Study of Fermented Fish Production of Ban Dong Tat Thong, Prang Ku District, Sisaket Province

Abstract

This research aimed to study the community product development in Sisaket Province: a case study of fermented fish production of Ban Dong Tat Thong, Prang Ku District, Sisaket Province. The population and the main informants consisted of 31 people from fermented fish production of Ban Dong Tat Thong. The instruments used for collecting data were questionnaire and interview. The percentage, mean and standard deviation were used for data analysis. The findings revealed that the chemical compositions of curry fermented fish made from Snakehead fish and full-flavored fermented fish made from small fish composed of different chemical compositions at statistical significance. The moisture of the samples depended on the initial moisture of the fish as the Aw-value which indicated the water activity affected storage life. The deterioration, food safety and protein content in both fermented fish products depended on the ratio of fish to salt and fermentation period. Furthermore, the content of dry base protein (% d.b) of full-flavored fermented fish and curry fermented fish were in the range of 19.48 - 23.25 percent, while the content of protein and fat were quite fluctuated based on the species and ratio of fish which directly affect to protein and fat. Regarding the cost, it was found that the highest raw material cost was at 57.85 percent of the total production cost. The main raw material in the production of fermented fish at Ban Dong Tat Thong was fish which mostly purchased from fish sellers rather than fishing from natural sources. The labor cost was 34.09 percent due to the main use of human labor in production. Regarding 8.06 percent of production cost, it was considered the lowest cost comparing to raw materials and labor which were the major cost. Also, the net income per sales amount was 21.39 percent. As a result, the fermented fish and extra-ingredient fermented fish products are widely popular in the northeast region and they are able to sell throughout the year.