Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 6 February 2024
Related SDGs:
Related Indicators: 2.5.4
Details:
On Tuesday, February 6, 2024, lecturers from the Faculty of Agro-Industry, in collaboration with the Faculty of Management Technology at RUTS (Nakhon Si Thammarat Campus), served as trainers for a community training program aimed at strengthening local agricultural enterprises. The training was organized for the Sub Nai Din Community Enterprise Group, Moo 2, Tha Yang Subdistrict, Thung Yai District, Nakhon Si Thammarat Province.
This activity was part of the Project to Promote and Develop Community Enterprises, under the sub-activity “Upgrading Community Enterprise Capacity from Intermediate to Advanced Level”, initiated by the Thung Yai District Agriculture Office.
The training covered several key topics:
- Traditional Fermented Pork (Nham) Production and Processing by Asst. Prof. Dr. Sirinart Sriaonuan.
- Processing Fermented Pork with Local Rice (Med Fai 62) by Asst. Prof. Dr. Thanikan Thorsin and Dr. Suthasinee Thongnok.
- Assessment and Shelf-Life Extension of Pork and Pork Products by Asst. Prof. Dr. Supasit Chooklin.
- Online Marketing and Distribution Strategies for Pork and Pork Products by Dr. Bupphachart Taengkliang.
The training aimed to empower local pig farmers with processing skills to add value to their products, enhance product quality, and expand their income opportunities. By utilizing local agricultural raw materials and integrating knowledge transfer from the university to the community, the project strengthens local food systems and supports sustainable economic development. It promotes local resource utilization, value-added product development, and community empowerment through academic community collaboration.
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