LAM KHAO NA KAN: THE BODY OF KNOWLEDGE FOR PRODUCING STICKY RICE IN BAMBOO IN THE COMMUNITY FROM A CASE STUDY OF BAN NA KAN COMMUNITY, VILLAGE NO. 1, NA RIENG SUB-DISTRICT, PHROM KHIRI DISTRICT, NAKHON SI THAMMARAT PROVINCE

Abstract

This research aimed to study the method of producing sticky rice in bamboo, the production method problems, and guidelines for inheriting the body of knowledge for producing sticky rice in bamboo of the Ban Na Kan community. The qualitative method was used in this research. Key informants comprised: The first group was a group of producers of sticky rice in bamboo from five families, and the secondary group of key informants, which was the second group was a group of five supporters and sponsors of sticky rice in bamboo of Na Kan. The body of knowledge for producing sticky rice in bamboo in the community from a case study of Ban Na Kan community, village no. 1, Na Rieng sub-district, Phrom Khiri district, Nakhon Si Thammarat province used interviews for collecting data and descriptive statistics for data analysis. The results showed that: 1) The method of producing sticky rice in bamboo of the community found 1.1) Materials and equipment for producing sticky rice in bamboo, 1.2) Ingredients for producing sticky rice in bamboo, 1.3) Process of producing sticky rice in bamboo, 1.4) Burning techniques for producing sticky rice in bamboo, 1.5) The preservation of sticky rice in bamboo, and 1.6) Value creation of product. 2) The production method problems for producing sticky rice in bamboo in the community included 2.1) Less shelf life, 2.2) High production cost, 2.3) Lack of serious support from organizations, 2.4) Lack of recipe development from using the original recipe, 2.5) Lack of natural resources used for producing sticky rice in bamboo, and 2.6) Lack of inheriting explicit knowledge. 3) Guidelines for inheriting the body of knowledge for producing sticky rice in bamboo found 3.1) Promotion of sticky rice in bamboo products for community economy, 3.2) Promotion of establishing a community enterprise, and 3.3) Promotion of inheriting body of knowledge for producing sticky rice in bamboo to new generation in the community