The Center for Academic Services, in collaboration with the School of Pharmacy, Walailak University, has launched the “Nymphaea Lotus in the Way of Life of Pak Phanang Communities” project, supported by Plant Genetic Conservation Project Under the Royal Initiative of Her Royal Highness Princess Maha Chakri Sirindhorn (RSPG), Walailak University. This project aims to promote the sustainable use and conservation of Nymphaea lotus (water lilies) in the Pak Phanang watershed area.
Communities in Pak Phanang and Hua Sai districts have long utilized various parts of the water lily in their culinary traditions. The lotus seeds are used to make traditional desserts, the lotus stems are used as an ingredient in dishes, and the leaflets serve as a local side vegetable, known as “Phak Nho”. This knowledge has been passed down for generations, spanning over a hundred years. One notable dessert, “Luk Bua” (lotus seed dessert), is traditionally prepared during religious and community ceremonies such as the Kathina robe offering, the Pha Pa (forest robe) ceremony, Buddhist Lent, and other merit-making events. Due to the lengthy process of collecting lotus seeds, this dessert is rare and often reserved for special occasions where community members gather to prepare and share it together.
On August 22, 2024, the project provided free access to food security knowledge by organizing a knowledge-sharing event in Ban Tha Soem, Tha Som Subdistrict, Hua Sai District. The event aimed to provide knowledge on the nutritional value of lotus seeds to the local community, which has formed a cooperative group specializing in cultivating and selling paddy lotus seeds as a means of livelihood. This knowledge will help strengthen community confidence in marketing dried lotus seeds and developing value-added products such as Luk Bua desserts for wider commercial distribution.
The study revealed that the lotus seeds commonly used for Luk Bua are rich in essential nutrients, including calcium, iron, potassium, phosphorus, antioxidants, dietary fiber, and protein—all of which provide significant health benefits. This initiative underscores the importance of preserving traditional food wisdom while enhancing economic opportunities for local communities through sustainable resource utilization.