นวัตกรรมชุมชนเพื่อการผลิตและการใช้ประโยชน์ข้าวบนพื้นที่สูงที่สอดคล้องกับภูมิสังคมในภาคเหนือตอนบน

Title

Community Innovation for Highland Rice Production and Utilization Corresponding to the Social Geography in Upper North Region

Keywords

food security,community food bank,rice production system

Abstract

This research has led the development guidelines of His Majesty King Rama IX that corresponds to the social geography by emphasizing the adherence to the reality of the terrain. The project series is carried out in 4 districts: Bo Kluea, Wiang Haeng, Mae Chaem and Pang Mapha. The objectives are to obtain guidelines for managing communities in the highlands for food security and can increase rice production to be sufficient for consumption, technology to support systematic and efficient production, processing, and income generated from operating activities in each sub-project. This is to support the main work of the rice department to enhance working with farmers and communities by creating a learning process through various activities. The results are as follows: Organizing a community forum and transferring rice production technology were carried out in 4 districts and 12 sub-districts by allowing farmers to learn and apply the process of solving problems in rice production in the highlands. The transfer of rice production technology during the rice-growing season by academics from departments and universities in the area to organize the training for providing knowledge, study visits and real practice in their plots. Then, the community innovators were selected by training through analysis and assessing the qualifications of 45 people who can be representatives of the community in each area. Increasing the efficiency of rice production in the highlands was the creation of a group of farmers creating model plots in 13 target communities, totaling 54 field plots. The fields were using sustainable rice production technologies such as using rice varieties suitable for the area and increasing the fertility of the soil. The technology of rice terraces on the highlands such as the cultivation of paddy rice with the precision agriculture, the using of rice varieties suitable for the area, the using of the fertilizer according to soil analysis, and the preventing rice disease by using antagonistic bacteria. Development of a rice reserve system within the community using the rice bank model. The learning process of producing good quality rice seeds has been established for farmers in the area. The community rice banking system was conducted with 8 banks. Each bank has a supervisory committee that can operate independently from providing knowledge on the production and management of seeds of the Rice Department. They can produce about 4 tons of rice seeds, which are certified and native varieties that are commonly planted in the area. Farmers can borrow or buy them to use as seeds for the next season. From the operation, there are activities to make the most of the resources in the area to reduce the use of chemicals and increase income for farmers. Another way of the project is to increase the production efficiency and utilization of rice in the highlands in Bo Kluea District, Nan Province. The learning process was organized through model community development activities to create a balance between rice insect pests and natural enemies and promoting the cultivation of integrated crops and the processing of rice products and iv integrated crops in the community. It was found that ecosystems in rice fields can be created to be suitable for increasing the number and diversity of beneficial organisms, reducing the use of pesticides, and supporting the preservation of the environment in the community of rice products. It is the utilization of rice and community crops that are already cultivated which are rice, wheat and buckwheat. They are the leftover items for consumption to process of adding value that can be the option for farmers and communities to make more income. The products that farmers can produce by themselves, such as cereal bars, buckwheat rolls, crispy protein bars, noodles and tea.