THE TRAINING PROGRAMS FOR UTILIZATION OF WHEAT BASED MEALS AT FANG AND MAETANG DISTRICTS, CHIANGMAI

Abstract

Wheat technology transfer for local Utilization's Project Chiang Mai University organised the training programs for wheat and non wheat growers to utilise local wheat based meals at Fang and Maetang districts. The programs were divided into two periods which were in the years 1986/87 and 1988/89. But Meatang involved only in the last section. The wheat based meals used for promotion in the first period were wheat flour and whole grain meals such as egg noodles, chinese dumpling, lady finger and chilli paste. For the last period, the promoted items were concentrated on wheat flour meals.

To evaluate the training programs fourty random house-holds were used in the first period and sixty random households in the last period. The consequences of training had not much influence on increasing plantations of wheat for former and new wheat growers, the reasons of which some new wheat growers were unable to cultivate because of lacking of lands and budgets. Most of the former growers were willing to cultivate consecutively because they could sale their produces rather than kept for own consumption, the reason of which their favourable wheat based meals e.g. egg noodle required costly utensil and other introduced products e.g. chinese dumpling as well as chilli paste had multistage recipes. In general all participants accepted these foods due to their existed palatability.