A packaging development approach to add value to local foods in Pattaya City of Chon Buri Province

Abstract

This study aims to determine the packaging development approach to add value to local foods.   A collection of in-depth interview data was conducted, and a focus group data was derived from local participants, for example, local government managers, public and private officers in tourism and culture, local food producers and sellers, restaurant and food entrepreneurs, academics and experts of local foods. Researchers have looked for identity, characters and safety of local foods to develop packaging to add value to Pattaya City local foods. Moreover, researchers aimed to build a database to be used to develop local food packaging. An approach of packaging development should be developed in three types. First frozen food packaging such as squid with black sauce and grilled fish curry. Second cold food packaging, such as steamed Indo-Pacific king mackerel curry and chili crab eggs with fried-rice, and lastly, ready-to-cook-food packaging such as fish and termite mushroom curry and sour giant catfish eggs curry.