Budu Production in Pattani

Abstract

Searching Budu producting technic as to up-grade the quality to be accepted by the consumer is quite essential. The aim of this research was to study the manufacture situation, manufacture procedure, distribution, quality control management, and find the appropriate ways to up-grade Budu by surveying Budu producer. It was found that the majority used the original way for producing. The ratio of Katak fish per salt were 2:1-3:1, fermented between 9-15 months and then filled it in a bottle as a “Pure Budu”. The Budu residue were flavored by saline and other seasoning, this was “Flavored Budu”. The Pure Budu Product had water activity value (aw) between 0.73-0.85, saltiness level was between 18-29 percent of Budu product. The majority producer didn’t was not approved the organization. Main market in three southern border provinces that sold Budu were Pattani, Yala, and Narathiwat. The result to an assessment which was adapted from check list of Food and Drug Administration found that all Budu producers failed all from six criteria had scores ranging 23.67-45.33. It can be suggested 4 way to developing Budu product as follows: 1) Improving the basic structure of production factory, 2) the production development i.e. quality control of production, 3) the research namely new product development, and 4) the market namely consumption promotion in order that Budu product will be accepted by consumers increasingly.