ABSTRACT

The women's processing group was established in 1983 after a major storm damaged the community's durian and mangosteen trees and caused the fruits to fall. The quality of these fallen or bruised fruits was considered too low to be marketed fresh and therefore some of the women members of the community decided to process the fruits in their homes In 2004, the Khlong Narai women's group started producing a local food dish named Moo Chamuang, a spicy pork curry blended with young leaves of the Garcinia cowa tree for sale in local markets. Young leaves of G. cowa are traditionally used as a souring spice in Thai cuisine. The Khlong Narai women's group was the first to market this popular dish for which the Chanthaburi region is famous. By initiating the local good practice, the women's group members acquired specific skills in the processing and production of canned products such as Moo Chamuang and also engaged in other products.