Needs for processing career promotion course to add value for freshwater fish farmers in Nakhon Sawan Province.
Article Sidebar
Main Article Content
Abstract
Results revealed that the respondents needed training courses for fish crackers, dried fish strips, sour pickled fish, fish sausage, and fermented fish. They needed a 1-2 days training course at the training place in the village during the off-season for rice growing. The participants should be around 21-30 persons and the training program that informed at least one week in advance. Training activities should focus on actual practice (91.50%) and the training organizer must be responsible for expenses (99.02%). Each time of the training should have only one topic ( = 3.55; S.D = 1.08). Assessment through observation during the training should be done ( = = 3.77; S.D. = 0.58) and assessment after the training must be conducted ( =3.75, S.D. = 0.79), For the training session, it should include demonstration ( = 4.23, S.D. = 0.67) actual practice ( = 4.40, S.D. = 0.61) and diverse use of media ( = 4.29, S.D. = 0.68). According to the comparison, there was a statistical difference between the needs for training and the socio-economic attributes of the respondents. The latter included sex, educational attainment, farmer group membership, number of household labor, and debts or sources of loans. A training course for value-added processing of freshwater fish has tended to develop for future training sessions with farmers.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Department of Agricultural Extention (2013). Knowing understanding learning development. Department of Agricultural Extension, Ministry of Agriculture and Cooperatives. Retrieved from http://www.servicelink.doae.go.th/webpage/book_%2024%20guide/05. pdf
Department of Fisheries (2023). Fisheries statistics of Thailand 2021. Fisheries Development Policy and Planning Division. Department of Fisheries, Ministry of Agriculture and Cooperatives. Retrieved from https://www4.fisheries.go.th/local/file_document/ 20240819161939_1_file. pdf
Duanguppama, S. and Phuworakij, P. (2020). Study of market management guidelines for fish-based products business as a model for community economy of Karasin Province. Journal of community development and life quality, 8:649-659.
FAO (2022). The State of World Fisheries and Aquaculture 2022. Towards Blue Transformation. Rome, FAO. Retrieved from https://doi.org/10.4060/cc0461en
Nakhon Sawan Provincial Office (2022). Nakhon Sawan Province information Year 2021. Provincial Development Strategy and Information Group, Nakhon Sawan Provincial Office. Retrieved from https://www.nakhonsawan.go.th/joomla/attachments/article/ 5336/pdf
Peeraphatchara, C., Pradip Na Talang, S. and Prajugjit, C. (2016). Extended development of fish food product from local wisdom of entrepreneurs in Singburi province for commercial use. Full research, Rajamangala University of Technology Phra Nakhon. 54 p.
Piamsomboon, C. Poonpermsub, V., Suriyakun Na Ayutthaya P., Intharawong, W., Khanthaphanit, C., Prasanphaengsi, S., Sakunwityachada, T., Erawan, T., Nimsai, S., Ong-at, P. and Tusinavisuitti, S. (2004). Need for training program on business knowledge of the small entrepreneur in the Province of Sakonnakhon, Nakornphanom, Mukdahan and Kalasin, 2004. Research report, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus. 166 p.
Pitchawong, A. (2017) Factors effecting needs for a short course training on agriculture of farmers in Doisaket district, Chiang Mai Province. (Master Thesis). Meajo University, Thailand.
Plodpai, O., Muadpukdee, C., Khetrat, T., Makkarat, J. and Khamsisuk, A. (2023). Developing entrepreneurial potential for product processing and adding value of catfish chili paste, Khlong ChanuanWiang Sa, Surat Thani Province. Academic Journal of Sustainable Habitat Development, 2:39-50.
Pooplub, L. (2009). The Development of a short-term vocational training syllabus on water-animal processing for household groups in Songkhla Province. (Master Thesis). Thaksin University, Thailand.
Saecheong, K. and Wanapa, S. (2007). The need of training program on textile and clothing for the small entrepreneurs and OTOP traders. Proceedings of 45th Kasetsart University Annual Conference: Agricultural Extension and Home Economics, Agro-Industry. 828 p.
Sirinthnathorn, N. and Thewtanom, T. (2022). Strategy and development alternative marketing communication for processed Tilapia products of farmers’ groups in Nakhon Pathom Province. Journal of Multidisciplinary in Humanities and Social Sciences, 6:71-90.
Srakaew, C. and Wongsamun, C. (2013). Training needs on food processing and marketing of members of community enterprise groups in Khon Kaen province. Khon Kaen Agriculture Journal, 41:673-677.
Tappa, S., Inthakrut, P., Teptong, N. and Nakkliang, J. (2020). Development guidelines for raising the standard of salted fish processing at Baan Sai Dam Beach in Ngao Subdistrict Municipality Area Mueang Ranong District, Ranong Province. Academic Journal of Sustainable Habitat Development, 1:20-32.
Tonwan, S. and Boonkong, R. (2023). Creative product development for the development of fish healthy food processing based on local wisdom of community enterprises groups in Sanuk province group. Journal of Social Science and Culture, 7:112-126.
Wahalo, W., Dechochai, U., Damrongwattana, J. and khaenamkhaew, D. (2017). The study of promotion guidelines the wisdom producing of fresh fish crisp. Case study: pa ta ba ra fresh fish crisp group, Moo 1 pase Yawo sub-district, Saiburi district, Pattani Province. Journal of MCU Nakhondhat, 4:104-119.
Wisitpanit, P., Inho, S., Ngammeesri, L. and Jonburee, C. (2019). The production value chain and marketing of commercial fish processing products in Nakhon Sawan Province. Journal of Logistics and Supply Chain College, 5:89-100.
Yanfika, H., Amanah, S., Fatchiya, A. and Asngari, P. S. (2018). Strategy to develop traditional fishery business in implementing the principle of sustainable business. Jurnal Penyuluhan, 14:271-280.