Potential of Local Vegetables for “Kao Yam Budu” Mixture

Abstract

 Vegetables are essential mixture in Thai traditional dish called “Kao Yam Budo”. This research was conducted to study plant outcome in rural area by inquiring information from various group of subjects and they were 90 persons in paddy-field family, 199 Kao Yam consumers and 45 vegetable sellers in the markets of Yala Pattani and Narathiwas. The data was taken to analyse statistically. It was found that the rice breed plantation were Khemthonk and Kaenjan. The farmers started planting in September and harvest in February. Mean of Yield was 565.50 Kilogram per Rai. This was done once a year. The results indicated consumers were males, females from several occupations. They had satisfactory believe in value of local vegetables which showed mean 3.84 out of 4. While they interested in consuming Kao Yam Budu that indicated mean of 3.56. More interesting finding revealed the top five vegetables which popular were cow pea (Vigna unguicalata); torch ginger (Etlingera glatior); bean sprout (Vigna radiate); lemon grass (Cymbopogon citratus) and young leafs of cashew nut (Anacardium occidentale). Meanwhile four species commonly sell in market whole year apart from torch ginger (Etlingera glatior) that only accessible in rainy. The study found that local vegetables are sufficient and this will be essential data to Kao Yam producer to select other local vegetables for mixture in Kao Yam as a result of data indicated that consumers gave high importance to local vegetables. The research will benefit to consumption of local vegetables enhancement and conservation as well as will preserve both local wisdom and local value.