The Knowledge Management on the Local Wisdom about Thai Desserts and Snacks from Rice in Yeelon Sub-district, Wiset Chai Chan District, Ang Thong Province

Abstract

This research aims to study local wisdom and knowledge management on the local wisdom about Thai desserts and snacks from rice in Yeelon Sub-district, Wiset Chai Chan District, Ang Thong Province. It was the qualitative research. The informants were 6 persons who were local wisdom about Thai desserts who were famous people for making Thai desserts in the sub-district. Data collection methods used in this research were the in-depth interview and focus group discussion. Findings were as follows: The local wisdom about Thai desserts and rice snacks that were mainly rice or rice flour ingredients had 25 items divided into 3 types: rice-based desserts, mainly used rice flour desserts, and desserts containing rice flour. The process of knowledge management on the local wisdom about Thai desserts and snacks followed 7 steps. 1) Knowledge identification according to the local people’s thought emphasized on the folklore about the culture tradition. 2) Knowledge creation and acquisitions by learning form the actual practice, and pursuit from the knowledgeable person. 3) Knowledge organization, with no written formula. 4) Knowledge codification and refinements as the tacit knowledge that still lacked clarity. 5) Knowledge access with the demonstration and verbal succession. 6) Knowledge sharing with informal exchange from educators to students and from mother to children and kinship. 7) Learning to utilize the knowledge to create the learning system of knowledge and new experience which led to the adaptation and development of dessert’s recipes. Therefore, knowledge organization should be done by recording knowledge in various forms. Knowledge codification and refinements should be explicited to publicize and transfer to future generations through persons and towards consumers