American Journal of Applied Sciences

The Application of Local Wisdom for Production of Condiment Isan' Food Ingredient into Commercial

Nitchapanrawee Phengphol

DOI : 10.3844/ajassp.2011.1258.1262

American Journal of Applied Sciences

Volume 8, Issue 12

Pages 1258-1262

Abstract

Problem statement: The problem of the research derives from a lack of study and understanding about the production of condiment Isan food and ingredients being introduced into commercial, even though Isan food is popular among consumers widespread both inside and outside the country. The government introduced a policy to expand trade to create an export value of Isan products. The purpose of the research is to study the local wisdom in the field of the application of the ingredients used in Isan food. In addition, the purpose is to study about the problems of applying local wisdom to produce Isan food for consumption into commercial. Approach: The fields of study are Kalasin, Khon kaen, Maha Sarakham and Roi-Et. These are the places of Isan food local culture and original application of Isan food that have been producing to the present and also popular among the consumers widespread. There are 5 types of food that are chosen to be the proposition; Kaeng Wai (Curry Wai), Kai Yang (Roasting chicken), Tom Kai Ban (Boiled chicken), Mok Lab Pla Thong (Grilled Lab Pla Thong) and Om Pla (Fish soup) from 9 restaurants. Using Qualitative Research for data gathering from the concerning document, the data will be collected from fieldwork, survey, observation, interviews and focus group discussion from a group of totally 71 informants, presenting the result by using analytical descriptive. Results: The local wisdom of application of Isan food ingredients is a herb that is easy to find in the local area. It is used for the deodorizing of meat and as a garnish to give taste and flavor to the consumer. Isan food is highlighted as spicy and salty. A Spicy taste is from hot chili and dried chili. A Salty taste can be regarded as an important deliciousness that is an identity of Isan food from pickled fish and salt. A Sour test derives from tamarinds. Ya Nang (Tiliacora triandra) is used in order to reduce uric acid of Wai (Calamus caesius Blume). Adding ginger, Kha (Languas galangal) and Lemon Grass to the main ingredients in order to be spicy and increase fragrance. Instant ingredients are used to highlight the taste and fragrance to enhance the flavor. Moreover, all herbs and vegetables that are used are good for our health. Following the local wisdom for the production of condiment Isan food ingredient is the production of day by day by estimating the quantity of using per day and using in a day in order to be fresh. The product is prepared by washing with water and cutting unnecessary parts away, using an easy kitchen application for production. The problem of using the application of local wisdom for production of condiment Isan food ingredient is the lack of available product and it is quite expensive in some seasons. Problems are encountered with low quality products, rear of labor and long period of times to produce and keep the product. Applying the application of local wisdom for production of condiment Isan food ingredient into commercial, fresh product is chosen and washed with water and unnecessary parts are cut away by using simple kitchen application in order to prepare the product. A drying technique is used by using a heated air dryer, drum dryer and freeze dryer. The research attempts to find out the result of the test by using the senses of evaluation, smell, color and taste of the food. The packaging and ticketing of the product is also important to show the ingredients, condiment, proportion and guidance of how to store the product. Conclusion/Recommendation: Applying the application of local wisdom for production of condiment Isan food ingredient into commercial is the way of using basic local wisdom in order to apply and develop the product by integrating between original production and modern technology. Both two ways can control the temperature and moisture in order to gain the most resemble of the original product. In addition, it is easy to keep in some difficult seasons, saves time and natural resources; it is easy to cook and has the prospect of being developed into industry to import and export. It is the way to bring income into the country, including enabling Isan food and culture to be recognized worldwide.

Copyright

© 2011 Nitchapanrawee Phengphol. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.