Participatory Extension Approaches for Good Manufacturing Practices (GMP) Adoption in Rural Fish Processing: Evidence from Southern Thailand

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Amonrat Thanonkaew
Pornpimon Mayachiew
Thanidchaya Luanunkarb
Pimchana Hoktha
Suphada Kiriratnikom
Vilailak Klompong

Abstract

Dry-fermented catfish (pla-duk-ra) is a potential value-added product in Southern Thailand; however, it faces food safety hazards because small-scale backyard operations dominate and lack supporting regulations.


This study evaluated a participatory extension approach to promote Good Manufacturing Practices (GMP) within the Banphabontam Agricultural Innovation Community Enterprise (BAICE). The original GMP evaluation involved the design of facilities, control of equipment, process operations, cleanliness and sanitation, maintenance, and personnel practices. None of the six domains achieved a score of 60%, indicating that all areas remained below the minimum acceptable level. Participatory extension led to the implementation of various improvements, such as facility redesign, workflow zoning, hygiene training, and basic sanitation systems. Following the upgrade, BAICE achieved GMP certification and formal recognition as a licensed food producer. The refined layout separated wet and dry zones, improved drainage and pest control, and established distinct storage and preparation spaces. These interventions increased workers’ hygiene awareness and responsibility without altering the sensory characteristics or cultural identity of pla-duk-ra. This initiative exemplifies community-driven food safety enhancement through participatory extension. It demonstrates how scientific principles and traditional knowledge can align to improve product quality, regulatory compliance, and market potential. Findings from the BAICE case provide practical, context-specific evidence that may inform GMP implementation and rural food system improvement in similar community-based food enterprises. The results align with national agendas to support the development of sustainable food and highlight that extension work plays a crucial role in making traditional foods safe, competitive, and sustainable products.

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Research Articles

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