| Target | Indicator | Result |
|---|---|---|
SDG 2
ZERO HUNGER
|
||
| 2.3 By 2030, double the agricultural productivity and incomes of small-scale food producers, in particular women, indigenous peoples, family farmers, pastoralists and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets and opportunities for value addition and non-farm employment | 2.3.2 Average income of small-scale food producers, by sex and indigenous status |
1. Number of innovative food products 2 products 2. Household/community income increased by 5% |
Activity 1: Workshop on developing innovative food products from raw materials in Nakhon Nayok Province. (Development of creative products from Madan)
Held a workshop on March 31, 2021 at the Institute of Science and Technology Research. Pathum Thani Province By bringing representatives from community enterprise groups and various agencies to train on expanding the production of Madan seafood dipping sauce. The prototype product is Seafood dipping sauce, Madan recipe and heat sterilization techniques
Activity 2: Workshop on developing innovative food products from raw materials in Nakhon Nayok Province. (Developing products from local raw materials in Nakhon Nayok Province)
Organized a training workshop on March 29, 2021 at the Academic Services Laboratory. Srinakharinwirot University By training representatives from community enterprise groups and various agencies in Nakhon Nayok Province. The training products include:
1. Gooseberry syrup
2. Ready-to-drink mango juice
3. Mayongchid Loi Kaew
4. Mangosteen ice cream
Activity 3: Discussion and dissemination of knowledge according to community needs for further development of commercial products.
Organize discussions and disseminate knowledge to the community. It will be made into a video clip of a discussion between the Faculty of Technology and Agricultural Product Innovation. with representatives of various community enterprise groups in Nakhon Nayok Province regarding further development of commercial products and will be published on the Faculty's website and various online media.
1. From a discussion with 2 representatives of various community enterprise groups in Nakhon Nayok Province regarding the further development of commercial products, it was found that from the project organizing committee and communities coming to participate in various projects Community representatives commented that they were able to apply their knowledge which increased their income by more than 5 percent.
2. Number of innovative food products: 6 products
