การส่งเสริมภูมิปัญญาการผลิตอาหาร “หม่ำ” ปลอดภัย

Abstract

This research aimed to 1) study the history of Mum, 2) study Mum’s production process using the traditional wisdom and 3) promote raw material preparation and production processes for hygienic Mum in accordance with food safety standards with the participation of Ban Bua, Kaset Sombun District, Chaiyaphum Province. This qualitative research used the participatory action method. Samples were 25 Mum production experts and supporters. Data were collected by survey, interviews, group discussion and field note record. The results were as follows. 1)  the history of Mum Ban Bua, since villagers or hunters went wild hunting on Phu Khao Khiao-PhuKhing for months, they had to keep meat from spoilage and make it easy to take home. So, meat was chopped into pieces, mixed with garlic, salt, sticky rice and packed into the stomach or intestines of that animal which was called Mum, 2) Mum production process using traditional wisdom, raw materials and equipment were available in the local area without considering the purchase of raw materials or maintaining the equipment as clean as possible. There were 7 steps and similar storage methods, but there are different in techniques and raw material consumption, and 3) the promotion of raw material preparation and production processes for hygienic Mum, relevant agencies should share and give knowledge about food safety certification from Food and Drug Administration by using Good Manufacturing Practice as a tool to promote Mum production process in every detail.