รูปแบบการท่องเที่ยวเชิงอาหารที่เป็นมิตรกับสิ่งแวดล้อมในพื้นที่บ้านเกาะกลาง ต.คลองประสงค์ อ.เมือง จ.กระบี่

Abstract

The objectives of this research were 1) to study the context and tourism resources in the community 2) to study the form of environment-friendly food based tourism and 3) to study the satisfaction of tourists towards environment-friendly food based tourism in Ban Koh Klang, Klongprasong Sub-District, Muang District, Krabi Province. This is a research comprising both qualitative and quantitative research.The study of 400 tourists who traveled in Ban Koh Klang Community was found that most tourists were male (41.4%), most were 31-40 years of age (27.5%) and most were married (49.5%). Most had an education level of bachelor degree (37.8%), performed personal business/were private company employees (36.7%) and most had an income of 20,001-30,000 baht (31.8% ). Most tourists travelled to Ban Koh Klang Community 1 time/year (78.1%) with the travel purpose of recreation (62.3%). Chosen tourism activity was mostly seeing nature (31.3%), most traveled with friends (47.3%), most had the number of companions of 6-10 (45.5%) and most traveled by boat (64.2%). Type of accommodation was mostly hotel, favourite tourist attraction was mostly nature (53.2%) and tourist attraction in Krabi mostly travelled were seaside/beach (28.5%). Incentive that made tourists choose travel to Krabi the most was the beauty of its tourist attractions (24.8%) and most were still not sure whether return to Ban Koh Klang Community (56.5%). The overall satisfaction level of the samples towards Ban Koh Klang Community tourism was high with mean of 3.63. Upon considering each aspect of condition of tourist attraction, it was found that the overall satisfaction level of the samples towards tourist attraction condition on resource abundance was the highest with mean of 4.56. For management and environment-friendly management process, it was found that the overall satisfaction level of tourists was high with mean of 4.03. Upon considering each aspect, it was found that tourists had the highest level of satisfaction towards having raw material production process and having food making process that were environment- friendly with mean of 4.62. The management of industrial host village group for non-waste community rice was found that the group had an environment-friendly based production process and was ready for group development to support tourism. The brainstorming to analyze tour programs that can link with the routes of food raw material with environment-friendly based production process was found that Sangyod Rice, Sour Soup with grouper and screw shell salad were menus chosen by the community to be presented in the form of environment-friendly food based tourism. The researcher tested the satisfaction of tourists towards the routes of environment-friendly food based tourism using 20 tourist volunteers as samples and found that the form of tourism activity had the highest mean of satisfaction with mean of 4.15 and raising black crab in mud puddle center had the least mean of satisfaction with mean of 3.70. In order to build confidence to tourists, the researcher analyzed the three raw materials in accordance with safe food standard and did not find aflatoxin in Sangyod Rice while three heavy metals namely cadmium, lead and mercury were found in the screw shell (0.011,<0.060, <0.019 mg/kg) which were very little amount. For grouper, which was not over the limit annoured by the Food and Drug Administration, Ministry of Public Health, cadmium and lead were not found while very little amount of mercury was found (0.130 mg/kg). It is suggested that tour programs with the routes of environmental friendly food based tourism could be used to link for community tourism group to have tourism management that is able to distribute income and lead to further sustainable tourism management.