DEVELOPMENT OF A LEARNING CENTER FOR SHRIMP PASTE PROCESSING COURSE TO CREATE FOOD SUSTAINABILITY IN THE TUNG SAI AREA BEACH COMMUNITY

Abstract

This article was presentation about history of development of a learning center for the shrimp paste processing course to create food sustainability in the Hat Tung Sai area beach community. Also known as “Ao Thung Sai”, it is a long beach stretching from the foot of Khao Phlai Dam to the mouth of the Sichon River. The geographical characteristics of the coastline make the area rich in natural resources. The dynamic changes in consumption patterns are cultivated into wisdom and food culture. With the expansion of consumption space, the integrity of resources decreases, the community becomes aware of food security stability. The community therefore manages itself to conserve resources and solve problems by participating in working together with goals and using resources sustainably, resulting in the development of the Had Tung Sai Community Learning Center, with the goal of developing quality of life and strengthening the fisheries network. When society and economy change, there must be adaptation to learn how to survive, create food value and food culture, which are important things that indicate the way of life and changes in society and culture as well. For example, the traditional local food that has been passed down as the identity of the community is shrimp recipe. From the appreciation of wisdom and food security stability, the learning center has developed knowledge from food consumption practices and wisdom that is the foundation of culture and society through the process of operating according to the lifelong equal learning model, it focuses on collecting knowledge for survival and has been developed into standard recipes such as: shrimp paste recipe, fried shrimp recipe, and sweet shrimp recipe ("Khey" (in Thai) to create sustainable food security in the community.