GUIDELINES FOR PROMOTING THE PRODUCTION OF GRILLED PORK PRODUCTS IN TRANGCITY, A CASE STUDY: BAN BANGRAK COMMUNITY THAP THIANG SUBDISTRICT, MUEANG DISTRICT TRANG PROVINCE THAILAND.

Abstract

          The objectives of this research article were to study of production methods for roasted pork in Trang Problems in the production of grilled pork products in Trang and guidelines for promoting the production of grilled pork products in Trang, a case study: Ban Bang Rak Community Thap Thiang Sub-district Municipality, Mueang District, Trang Province, by using qualitative research regulations The sample was chosen because of Jajong, who were involved primarily in the production of 5 families, namely Mrs. Siri Numun's Roasted Pork Shop, Mr. Pradueng Choosit's Roast Pork Shop, Mrs Kantima's Roast Pork Shop. Sereerak, Mr. Herm's roast pork, Norod, and Mr. Ekachai's roast pork. Kaewchit Data Collection Tools 1) Interview Form 2) Participant and Non-Participative Observation 3) Video Recorder The results of the research were as follows: 1) The production methods of Trang roasted pork were found: 1.1) Healthy pigs were selected without disease, the weight standard was 40 - 70 kg. 1.2) The preparation of processing equipment required the preparation of slaughtered pork. Finished materials, equipment, spices and ingredients to be used to make roast pork in proportion 1.3) finished and wrapped in greaseproof paper 1.4) ready for distribution Both in-store and via online system 2) Problems in the production of grilled pork products in Trang, found that there are many problems as follows: 2.1) packaging 2.2) unstable trading price 2.3) can not store for long 2.4) high competition 3 ) There is a guideline to promote the production of grilled pork products in Trang. It is found that 3.1) there is a packaging development guideline 3.2) There is a product pricing guideline 3.3) There is a guideline to promote product storage for a long time sell online