Social Development Through Upgrading Products of Ban Khok Sawai Community With Innovation and Technology Based on the BCG Economic Concept

Abstract

The goal of this project is to develop products for the Ban Khok Sawai community in Tha Sawang sub-district, Surin province, by integrating knowledge with the community, processing local raw materials like fish, wild mushrooms, and herbs, and creating packaging that is distinctive to the community. The Bio-Circular-Green Economy (BCG) idea serves as the foundation for the initiative, which aims to improve the community's competitiveness in the market and add value to products. Creating learning resources based on local wisdom, integrating university and community knowledge, and developing and promoting product processing methods are the three key goals. Methodology was through three primary activities—community wisdom surveying, career development through raw material processing, and lesson extraction to further apply knowledge—the study methodology places an emphasis on actual practice. According to the study's findings, the community can generate at least three new goods, including fermented fish, wild mushroom chili paste, and wild mushroom sausage, all of which contribute to the local economy. Community enterprise groups were also formed to foster cooperation and unity among members and to provide a learning resource that facilitates long-term knowledge transfer. According to the BCG economic model, the project's value lies in fostering the community's capacity to produce goods and establish sustainability.