The Center for Academic Services at Walailak University, led by Asst. Prof. Dr. Amonsak Sawusdee, Director of the Center and head of the project, collaborated with the Blue Swimming Crab Bank Networks of Nakhon Si Thammarat and Surat Thani Provinces to showcase research from the Blue Swimming Crab Bank project at the 3^rd “Mui Cinema Festival.” This festival, which is part of Koh Samui’s tourism promotion initiative, presents the stories, cultural heritage, wisdom, identity, and lifestyle of Koh Samui under the theme “Eat, Live, See Samui,” titled “Camp Film Screening” – MUI CINEMA FESTIVAL EP.3, held from September 13-15, 2024, at Prue Namuang Sport Community Samui Suratthani.

The event included an exhibition showcasing research findings and products from the Blue Swimming Crab Bank project, as well as support for new Blue Swimming Crab Bank groups, including the Thong Nod Pangka community and Fair House Villas and Spa Samui. Additionally, examples of the Blue Swimming Crab Bank from Ban Tai Learning Center were brought to the event for tourists to visit and learn about the blue swimming crab and the crab bank system, attracting significant interest from both Thai and international visitors.

In addition to project in Nakhon Si Thammarat, the Blue Swimming Crab Bank project has expanded to neighboring areas, including Surat Thani Province, Koh Samui, and Koh Phangan, with the aim of increasing community income, strengthening community bonds, and preserving valuable community identity. Currently, there are four blue swimming crab banks communities in Koh Samui. The project has led to increased yields, with fishermen’s catches rising from an average of no more than 5 kg per day to 10-15 kg, and sometimes up to 40 kg per day, significantly improving their income. Moreover, researchers have worked to enhance the value of the blue swimming crab by creating unique local dishes. Visitors to Koh Samui and Koh Phangan can enjoy dishes such as Blue Swimming Crab Murtabak, Blue Swimming Crab Biryani, Baked Blue Swimming Crab with Glass Noodles, and Coconut Flavored Sticky Rice with Blue Swimming Crab Meat and Coconut Topping. The project also connects the crab banks with the hotel and tourism sectors, offering cultural tourism programs linked to low-carbon community initiatives in Koh Samui. These activities aim to provide tourists with opportunities to learn about sustainable blue swimming crab conservation during their stay at local hotels, fostering awareness of the importance of marine life, especially blue swimming crabs.