Economic and Social Enhancement Project to Support Processed Seafood and Fishing Tourism of Bang Maphrao Sub-District, Langsuan District, Chumphon Province
In Bang Maphrao subdistrict, Langsuan district, Chumphon, most households were fishermen and agriculturists having income from selling fishery products and agricultural products e.g., processed seafood, vegetables, fruits, palms and rubber. Moreover, most of them always had difficulties in enhancing and developing knowledge about fisheries management due to the lack of understanding of fishery product management, health promotion among fishermen, technology in developing the products and insights about promoting community tourism meeting market demands while preserving integrity.
Thus, the School of Science, School of Agricultural Technology and Food Industry, School of Management, College of Graduate Studies and The Center for Academic Service, Walailak University established cooperation with organizations in the subdistrict, such as Bang Maphrao Subdistrict Administrative Organization Office, Bang Maphrao Subdistrict Health Promotion Hospital and the government and private organizations and the schools in the subdistrict with the aim of providing insights and knowledge about enhancing fishery products being standardized and qualitive and packaging design for processed fishery products, such as crispy squid with spicy coated for to create a distinctive identity of community and enhance the local economy in order to achieve a sustainable success in business development.
The assessment principles and monitoring of academic service held by The Center for Academic Service were in accordance with Sustainable Development Goals (SDGs). They were aimed at studying about the impacts of the project causing the tangible changes of community. The changes of the subdistrict for better conforming to the goals were as follows:
1. The Center for Academic Service, Walailak University was able to create a career and income (SDG1) for the fishermen, house wife group and community enterprise group to have a better quality of life and well-being as well as creating economic sustainability. In addition, the university supported the community in the campaign against illegal fishing.
2. The aquatic animals from legal fishing could be processed as various special products (SDG 14), e.g., crispy squid with spicy coated.
3. The university provided insights and knowledge about packaging design sold through online and offline channels. This could make the 10 percent increase in sales (SDG 8).
4. Enhancing the old products of the subdistrict, such as shortnose gizzard-shad fish bar and sun-dried calamari with extending shelf life that was no chemicals to manufacturers and consumers (SDG 2).The health promoting activities could decrease the cost of healthcare and prevent occupational injuries in a workplace (SDG 3).Encouraging the fishermen to gain more knowledge through the effective management system and business plan in all aspects leading to small and micro community enterprise (SDG 1).
7. Create partnerships with the local government and private sectors in the subdistrict (SDG 17) in assessing the performance and processing time. The assessment could indicate the problems, barriers and needs of stakeholders.
Thus, the staff will continue to work on that in the next year in order to make a change around the subdistrict. The future goal is the enhancement of holistic fishing tourism at Bang Maprao.
GOAL 1: No Poverty
GOAL 2: Zero Hunger
GOAL 8: Decent Work and Economic Growth
GOAL 14: Life Below Water
GOAL 17: Partnerships to achieve the Goal