Nang Led dessert: Production Process and Guideline for Promoting Career in the Community: A Case Study of Ban Sakuan Community Surin Province

Abstract

This research aims to (1) study the method of making Nang Led in Ban Sakuan community and (2) study the approach to promote Nang Led career in the community by using qualitative research methods, collecting data from in-depth interviews and non-participatory observation. The population used in this research was 40 people, with a target group of 17 people selected by purposive random sampling. Data were collected through in-depth interviews and non-participant observation. The group providing information was a group of producers and distributors of Nang Led snacks in the Mueang Surin District area. Including studying information from related documents along with checking information by means Triangulation and analyzed descriptively. The research instruments consisted of interviews and observation. Data analysis was content analyzed and presented descriptively.

          The research results found that the Nang Led making method consists of important steps, including preparing ingredients such as sticky rice, watermelon juice, coconut sugar, steaming, shaping sticky rice, drying, frying, and pouring sugar, which are processes that require skills and meticulousness. At the same time, the approach to promoting careers found that the community should provide knowledge in selecting ingredients and controlling quality, developing products to meet standards, promoting housewife groups, and systematically passing on knowledge from generation to generation. The research results concluded that: Making Nang Led dessert can truly be developed into a community occupation if there is a clear production system, promotion of knowledge, and a group to jointly manage transparently. It also preserves local wisdom along with generating income and strength for the community sustainably.