การพฒนากจกรรมทองเทยวเชงสรางสรรคบนฐานนเวศวทยาวฒนธรรมขาวพนธพนเมองในพนทบานนำเยน อำเภอดานซาย จงหวดเลย

Information from the abstract

Background and Objectives: Creative tourism has increasingly emphasized the use of cultural and natural capital as important resources for community-based tourism development. Ban Nam Yen, Dansai District, Loei Province, possesses indigenous rice varieties and traditional rice-related knowledge that reflect the cultural ecology and local identity of the community. These resources provide opportunities for developing creative tourism based on indigenous rice and the community’s natural and cultural assets. Therefore, this research aimed (1) to explore creative tourism resources based on the cultural ecology of indigenous rice and (2) to develop creative tourism activities grounded in the cultural ecology of indigenous rice in Ban Nam Yen, Dansai District, Loei Province.Methods: The study employed Participatory Action Research (PAR), involving collaboration among researchers, community members, and local administrative agencies. A qualitative research methodology was used to collect and develop information through brainstorming sessions and in-depth interviews. Purposive sampling was employed to select participants with relevant knowledge and expertise, including community leaders, village committee members, local wisdom practitioners, community representatives, local government representatives, and tourism scholars or experts. These participants provided information, opinions, recommendations, and development guidelines throughout the fieldwork process. Data were analyzed using content analysis with inductive reasoning, and the findings were presented through descriptive narration. Research instruments included guiding questions for SWOT analysis and structured prompts for brainstorming activities. Results: The findings identified five creative tourism sites based on the cultural ecology of indigenous rice: (1) the Indigenous Upland Rice Learning Center, (2) the Indigenous Rice Cultivation Cultural Learning Site, (3) the Natural Resources and Local Food Learning Site at Phupha Phueng, (4) the Seasonal Agricultural Learning Area, and (5) nearby tourism attractions. Creative tourism activities were developed based on three dimensions. The first was seasonal agricultural tourism, including studying indigenous rice varieties, practicing traditional hole-seeding rice cultivation, crop maintenance, seasonal fruit planting and harvesting, and coffee bean collection. The second was nature-based tourism, including forest trekking, tree planting, herbal plant studies, and scenic appreciation. The third focused on local ways of life, culture, traditions, and beliefs, including mushroom and bamboo shoot foraging, collecting seasonal vegetables, traditional frog catching and fish trapping, preparing wild and local cuisine, rice-based food processing workshops, producing rice-based souvenir products, and participating in the “Heet Sib Song” or Twelve-Month Merit-Making Traditions. Two tourism packages were developed: a One-Day Trip and a Two-Day, One-Night program.Application of this study: The findings can be applied as guidelines for planning and developing Ban Nam Yen as a sustainable community tourism destination. The identified tourism resources and activities can also serve as learning resources for students and educational institutions, particularly for field-based learning related to local culture, agriculture, natural resources, and sustainable tourism. Furthermore, the participatory management approach can support community involvement in tourism planning, resource conservation, responsibility sharing, and equitable distribution of tourism benefits.Conclusions: The study demonstrates that indigenous rice and its cultural ecology can serve as important foundations for developing creative tourism in Ban Nam Yen. Community participation plays a significant role in fostering appreciation, pride, and stewardship toward local tourism resources and the conservation of indigenous rice varieties. Participatory management also promotes shared responsibility and equitable benefit distribution among stakeholders. The findings contribute to the development of a tourism model that seeks to minimize environmental impacts and conserve natural ecosystems, particularly through Green Tourism or Ecotourism, thereby supporting sustainable tourism development in the community.

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This record has an Impact Signal of 85/100 based on recency, source, collaboration, and bibliographic signals. It prioritizes monitoring and is not a judgment of research quality.

Related topics: Community-based Tourism Development and Sustainability · Diverse Aspects of Tourism Research · Culinary Culture and Tourism