theme: global business management: asean perspectivesres.bus.ubu.ac.th/db/dilemmas of food security...
TRANSCRIPT
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2 nd Business Management International Conference
Theme Global Business Management ASEAN Perspectives
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co-host by
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~lIgust 22-23 201 3 Pullman Pattaya Chonburl Thailand
Contents
Page
Message from President of Burapha University
Message from Dean of Faculty of Management and Tourism
I
II
Message from co-host of BMIC 2013
Universitas Brawijaya Indonesia
Far East University South Korea
III
IV
Llnstitutd Administrationes Entreprises de MontpeJlier France
Keynote Speaker
Conference Schedule
V
VI
IX
Concurrent X
Concurrent Session
1 Invited Paper Research on Outward Internationalization Degree and Risks
of Chinas Private Enterprises after Financial Crisis Bo Zhang ling tai Wu and Ningxiu Li
Shenyang Aerospace University China
1
2 Invited Paper Main Issues on the Arbitral Awards in International Arbitration Practice leongil Sub Far East University Korea
9
3 Investor Types and Reaction to Discretionary Accruals Arpavee Tor-ekbundit
Chulalongkorn University Thailand
14
4 Institutional Investors and Capital structure A Case of Malaysian Firms
Majid Ashrafi University ofSains Malaysia Malaysia
35
5 Measuring Skewness in ASEAN Stock Markets Jatupon Hongviseschai and Pariyada Sukcharoensin National Institute ofDevelopment Administration Thailand
45
6 R2 in ASEAN 5 Stock Markets Tienchai Ekkun Pariyada Sukcharoensin National Institute ofDevelopment Administration Thailand
52
7 Market Competition Analysis in ASEAN Siriwan Jirajarupat Sorasart Sukcharoensin National Institute ofDevelopment Administration Thailand
56
PageXN
Page
8 The Assessment of the SET Competitiveness in ASEAN An Application 64 of Porters Diamond Model Wanida larungkitkul and Sukcharoensin
National Institute 0Development Administration Thailand
65
Dr Hermann Gruenwald and Sirintom Thepmongkom
9 Cross Cultural Awareness of Thai Logistics Management Students
Burapha University International College Thailand
10Dilemmas of Food Security in ASEAN Community Case Study of 86 Fermented Fish or Pla-ra in Thailand Sumalee Ngeoywijit and Tawamin Kruasom Ubonratchathani University Thailand
11An Exploratory Study in Characteristics and Outcomes of Knowledge 97 Management (KM) Case Study of Organic Rice Farmers in Ubon Ratchathani Province Thailand Tawamin Kruasom and Sumalee Ngeoywijit
Ubonratchathani University Thailand
12Cross-functional communication and participation in NPD teams 110
of Thai firms ASEAN perspectives
Chonlatis Darawong Sripatum University Chonburi Campus Thailand
13Increasing the Accountability of the Institution Through the 121 Whistleblowing System Jony Oktavian Haryanto Yefta Andi Kus Nugroho Edy Halim Rizal Edwin Manansang and Satya Wacana
Christian University
14Invited Paper Industrial Relations Values A Comparative Study of 136 Western and ASEAN+3 Countries Values - Thailand and Korea Jamnean Joungtrakul Brian Sheehan Byoung Mohk Choi and In-Sook Ju Far East University Korea
1SBusiness Strategy and Environmental Variables of Hotels 158 in Batam City Indonesia Agus Riyadi
- Trisakti Institute oTourism Indonesia
16Preference among Managers of Different Demographics and Levels 184 of Management for McGregors Theory X and Theory Y or The Use
of Negative vs Positive Motivations Napat Kingsumrit Assumption University Thailand
Page XV
17The Required Compdencies of the Middle Managers in Five-Star Hotel Industry A Case Study of Five-Star Hotels in Phnom Penh1 Cambodia Samphors Chum Graduate School ofPublic Administration Burapha University Thailand
194
18Retaining the Engineers HRM Practices for the AEC 2015 Emergence Monparath Charatwattananich DrNart Nontasak
Burapha Business School Burapha University Thailand
205
19The influence of emotional factors underpinning international students decisiouwhen selecting to pursue their university degree in the UK A Case Study on Malaysian students pre-purchase evaluation behavior Alex Lee University ofHerifordshire UK
216
20Empowerment of Coastal Community by CBCRM Method Through Synergy of Islamic Bank and Mitra Bahari in Indonesia Prasetyo Adi Sulistyono and Anik Imawati Nur Rohimah
University ofBrawijaya Indonesia
233
21A content analysis of further education (FE) organizations mission statements in the small island state of Malta a case of misalignment with government policy
or poor mission statements
Nicholas Zarb University ofMalta Msida Malta
250
22 Use of the Hamilton method and divisory methods in the case of the powemiddot function allocation Janusz Lyko Wroclaw University ofEconomics Poland
265
23The Implication of Tourism Management to Local Society in Batu as Tourism City in Indonesia 2012 Shelvia Rizky Arifanda Brawijaya University Indonesia
273
24Core Competence as a Strategic Capability on Competitive Advantage A study in Four Star Hotels in Anyer Beach Indonesia Saeful AnwarSPdI ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
288
25Sense of Community and Community participation for tourism development A Case of Banten Lama Village Kasemen District Banten Province - Indonesia
Apud Mahpudin SSTPar ProfDrAzril Azahari and DrIssarapom Pholnaraksa Burapha Business School Burapha University Thailand
305
Page XVI
Page
26Invited Paper How national culture can support ERP implementation a Thai company case study Regis Meissonier Liette Lapointe Emmanuel Houze and Veronique Bessiere L Institut dAdministration des Entreprises de Monpellier
324
27The Effects of E-Personalization Strategy on Customer E-Satisfaction
and Customer E-Loyalty in Airline Industries Pattama Treesinthuros Assumption University Thailand
340
28Evolution and Growth of Private Labels An Empirical Study about Who Shops each Type of Private Label OSCAR GONZALEZ BENITO Universidad de Salamanca
349
29The Model ofImplementation of National Single Window System toward Customs Service User Satisfaction Rate (Survey on service users import documents of Soekarno- Batta customs supervision and service offices) Dr Hj Ratih Hurriyati Saripudin SPd MT and Chis Hardjono Adji SPd University ofEducation Indonesia
362
30Factors Affecting Bankers Electronic Banking Use Behavior in Krungthai Bank Ubonratchani Province Kawinchida Vetchayan Penpak Phuenpha Greg Gagnon Ubonratchathani University Thailand
375
31Tbe House Brand Strategy The Competitiveness of Retail Modern Trade Business to AEC Comparative Cases of Big C Supercenter and Tesco Lotus DrChuensumon Bunnag and Busarapom Aree
Mahanakorn University ofTechnology Thailand
391
32Approach Local Community Participation Intention in Development
ofPrek Thnouts Eco-tourism towards ASEAN Economic Community (AEC) Socheat Moeuk Petcharut Viriyasuebphong and Parameth Voraseyanont Burapha Business School Burapha University Thailand
404
33The Determinants of Green Policy Implementation The Study of Thai Exhibition Venues Nantapom Mingkwan and Chanin YoopetciL
Mahidol University International College Thailand
420
34Local Tourism Development with the Intervention ofYuru-kyara How Japanese Local Governments Use Mascots for Promotion Naho Ishiki Ubonratchathani University Thailand
432
Page XVII
Page
3SFactors in Decision Making of Tourists to Revisit A Case ofTidung Island Thousand Islands DKI Jakarta Indonesia SupinaSSt ParDrIssarapom Pholnaruksa and ProfDrAzril Azahari
Burapha Business School Burapha University Thailand
438
36Factors of Visitor Motivation to Visit Taman Mini Indonesia Indah Jakarta Indonesia FarrahSSt ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
456
37Satisfaction of Visitor in Jakarta History Museum Indonesia Fristi Bellia Annishia SKM ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
466
Page XVIII
Dilemmas of Food Security in ASEAN Community Case Study of Fermented Fish or Pla-ra in Thailand
Sumalee Ngeoywijit and Tawamin Kruasom Faculty of Management Science Ubon Ratchathani University Thailand
E-mail ngeoywijitsumaleegmailcom
ABSTRACT The purpose of the present study is to explore the dilemmas reluted with both
producers and consumers by which consideration in the issue offood security A case of well-known menu of food as fermented fish or Pla-ra is addressed dominantly The samples in Ubon Ratchathani province Thailand oriented as stakeholders were selected purposely in both ofproducers and consumers There are 7 local communities and 15 consumers for being the key informants The focus group and observation were employed for gathering data rom producers An in-depth interview was conducted through semi-structural interview for consumers The findings show that the dilemmas offood security with the case offermented fish that is the simple menu ofAsian people are discussed in two aspects as the view point of producers and consumers For the side ofproducers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw materials by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both ofbudget and knowledge in producing fermented fish The quality and quantity have to consider seriously in order to promoting this product to be widely consume among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generatiOn Importantly in cooperation to be ASEAN Community food security should be regulated widely with same standard among members Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region around the world
INTRODUCTION Historically on August 8 1967 in Bangkok ASEAN was established with five
pioneer member countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam -Vietnam Laos and Myanmar and Cambodia had participated in later (Ba 2009) However at the 12th ASEAN Summit in January 2007 in Cebu the Philippines the time was shortened to be 2015 (Choy et ai 2010) Within ASEAN Community the three main pillars was conducted namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (AEC) and 3) ASEAN SocioshyCultural Community (ASCC) by which having ASEAN Charter as the guideline of the operation Presently the population of Asian country is about 580 million people or 10 percent of the total world population (National Science and Technology Development Agency (NSTDR) 2013) In prediction of the Center for Strategic and International Studies (CSIS) of the United State estimated that in year 2030 the population of Asian
BMIC 2013 Ipage 86
region will be 700 million people Moreover the expansion of economic will be bigger from 15 MMUSD to be 65 MMUSD or twice time compared to the present situation This prediction is also related with the estimation of the Organization for Economic Coshyoperation and Development (OECD) by which identified that the more 65 percent of economic growth will be progressing during 2011 -20 15 This will be very huge growth comparing with some developed countries such as the United State Japan or European countries (NSTDR 2013) It is therefore the amount of consumption will be larger
With the huge increase in both of population and economic growth the establishment for being ASEAN Conununity especially in ASEAN Economic Conununity (AEC) will be conducted the strength of economy in the whole region Additionally the Asian region is attractive for foreign investment (Kruasom 2012) and objected to make any cooperation with other countries around the world such as China India Japan South Korea Australia and New Zealand (NSTDR 2013) The integration of Asian countries is also made the three main opportunities for all members such as 1) expansion of the market 2) increase of bargaining power and 3) supporting foreign direct investment (NSTDR 2013) However with the difference of all members in ASEAN Community is also indicated as a barrier to implement following the blueprint or regulation With the data collected by the World Bank the differences may identify into two main classifications as 1) level of the ability or power of purchasing and 2) level of economic development (NSTDR 20l3) For instance Singapore and Brunei Darussalam are the countries by which the level of income is indicated in high level On the other hand the level of income of people in Indonesia the Philippines Vietnam and Laos are indicated in medium to low (World Bank 2013) That means the power of purchasing and the quality of life are different dramatically
Furthermore with the ASEAN Ministerial Meetings on Science and Technology (AMMST) during 11-17 December 2010 at Krabi province Thailand the Krabi Initiative 2010 was established to be a blueprint in the cooperation in science technology and innovation for a competitive sustainable and inclusive ASEAN (NSTDR 2013) The one issue that had discussed within this meeting was the concerning in development of economy society and people in the bottom level Importantly the issue of Food Security was argued Generally the concept of food security is defined in the availability to access with nutritionally sufficient in quantity quality and variety Besides the food has to be acceptable with the culture in each society (Food and Agriculture Organization of the United State (FAO) 1996 Khan Azid and Toseef 2012) Unfortunately the challenge in reducing global food security is becoming more complex today than about the three previous decades (Hussain and Routray 2012) In addition The United States Government and ASEAN have cooperation together with a three-year project to facilitate the trade of food commodities in Southeast Asia today at the ASEAN Secretariat Jakarta The project is called Maximizing Agricultural Revenue through Knowledge Enterprise Development and Trade (MARKET) It aims to improve food security for ASEANs member and contribute to ASEAN regional integration by enabling free movement of food products and commodities (ASEAN Secretariat 2012)
In fundamental need and basic right of all human the adequate and safe food is very important (Rehber 2012) However South Asia is the one of the most vulnerable regions with 299 million of its people remains undernourished accounting for about 40 percent of the worlds undernourished population (Hussain and Routray 2012) In fact
BMIC 2013 Ipage 87
fermented fish (or Pla-ra in Thai language) is the one kind of food which the most Asian people are familiar with Basically fermented fish is from the method of fish preservation From the data of National Bureau of Agricultural Commodity and Food Standards (ACFS) (2003) it reports that the amount of fermented fish consumption by Thai people is about 115 gramspersonday or 41975 gramspersonyear With a year the total consumption is by 260000 tons in approximately In Thailand the size of manufacture is indicated in both large to household level The main exporting oversea market is in the United State Germany France Australia and Middle East country It is because there is a number of Asian people in that country as well (ACFS 2003) Fermented fish is a menu of food that located culturally in Asian community because of the climate and topography For Thailand it is the top fish producing nation in the world Because of the advantage in geography it contributes to make high annual fish production There are about 2600 kIn of coastline Interestingly the Gulf of Thailand and Andaman Sea are Thailands Exclusive Economic Zone covered a total area by about 316600 square kilometer Also the inland water is covered by 3750 square kilometer in approximately It is therefore fisheries production in Thailand demonstrates a remarkable growth over many years ago (FAO 2013a) However the rising of energy costs impacts of climate change and uncertainties of economy affect to achieve food security nowadays (Hussain and Routray 2012 Jafry 2012)
In literature there are not many studies in focusing of fermented fish and ASEAN Community whereas the fermented fish is closely to Asian people and eating culture The main research collected presently in the topic of food security is done dominantly in Africa and other rural areas with are risky in nonsufficient and unsafe food (see more in Essuman (1992) Hussain and Routray (20120 Khan Azid and Toseef (2012) Khatiwada Chulgain and Osti (2012) Molua (2012) Wang Tang ans Cao (2012) Chikhuri (2013) Yu and You (2013) etc) This purpose of the present study is to explore the problefns or dilemmas related with both producers and consumers by which consideration in the issue of food security (see more in the study of Yu and You (2013raquo The widely used menu in Asian region as fermented fish is argued The samples or cases in Ubon Ratchathani were selected purposively This is because the fermented fish from Ubon Ratchathani Province is discussed as a high quality product with the highest price in selling at the main market in the central of Thailand (Talaad Thai Market 2007)
LITERATURE REVIEW
Development of the Association of South East Asian Nation (ASEAN) to ASEAN Community
Historically on August 8 1967 in Bangkok ASEAN was established with five pioneer member_countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam Vietnam Lao PDR and Myanmar and Cambodia had participated on January 81984 July 28 1995 July 23 1997 and April 30 1999 respectively (Ba 2009 Choy et ai 2010) ASEAN has obtained gross domestic product in totally by US$ 1100 billion and achieved about US$1 400 billion of the total trade (Choy et al 2010) In fact NSTDR (2013) states that there are three main pillars in ASEAN Community that having ASEAN Charter as the guideline of the operation namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (ABC) and 3) ASEAN Socio-Cultural Community (ASCC)
BMIC 2013 Ipage 88
I
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e a a r c n
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Sudsawasd and Mongsawad (2007) state that the purposes of ASEAN are classified into two main issues as 1) ASEAN prefers to accelerate economic growth society and cultural development among member countries 2) ASEAN intends to promote regional peace and stability through justice and law in order to make closely relationship among member countries According to the Treaty of Amity and Cooperation in South East Asia that formulated in 1976 in order to sustain the growth and the development of all parts in the region all member countries have to follow these given perspectives [Choy et al 2010 p 164] There are 1) Mutual respect for the independence sovereignty equality territorial integrity and national identity of all nations 2) The right of every state to lead its national existence free from external interference subversion or coercion 3) Non-interference in the internal affairs of one another 4) Settlement of differences or disputes by peaceful means 5) Renunciation of the threat or use of force and 6) Effective cooperation among member states
Theoretical Framework of Food Security With the challenges of many factors such as cost of production climate change
and the uncertain economy around the world it forces to increase the number of hungers especially in the least developing countries It is approximately estimated that there are 800 million people facing hunger (Hussain and Routray 2012) Food security was begun as a concept in the mid -1970s as a consequence of discussion of international food problems Until the mid-1990s the issue of food security was recognized as an important concern spanning from individual to the global level (Rehber 2012) Food security is a complex term with is not simply considered Many researches or studies of any organization were interpreted food security in various ways by using different indicators or perspectives Also the detenninants of food security are used differently in the different level such as global national regional household and individual level (Khan Azid and Toseef 2012)
For instance Hussain and Routray (2012) indicate the factors of food security into two main criteria such as food availability and food consumption Nijkamp and Vindigni (2002) identify the food security by focusing on agricultural productivity as sustainable land use food supply and security growths aspects agricultural labour migration and fanner income Additionally Khan Azid and Toseef (2012) have analyzed the determinants of food security into three factors named food availability food accessibility and food absorption Importantly FAO (20 13b) posted the food security indicators by four main factors namely food availability physical access economic access and utilization Similarly Molua (2012) had defined food security in availability accessibility and utilization On the other hand Chikhuri (2013) has addressed food security into two main categories as food self-sufficiency and food selfshyreliance Besides Wang Tang and Cao (2012) mention only food safety to be considered in food security Rehber (2012) argues that food security should be mentioned seriously in 4Ss namely security safety sovereignty and shareability
Broadly defined this study generalized the conceptual framework ofYu and You (2013) that considered in both of food security outcomes and consumption outcomes The food security outcomes include health and nutrition outcomes Additionally the consumption outcomes contain of nutrient intake The conceptual framework for the present study is given in Figure 1
BMIC 2013 Ipage 89
Health and Nutrition
Food Consumption
Food Import
Agricultural Potential
Social Environment
Food Distribution
Figure 1 The Conceptual Framework of Food Security (Yu and You 2013 p 122)
By the conceptual framework in Figure 1 the all definitions of each indicator or factors are described briefly and adapted appropriately for the present study as given in the Table 1 below
Table 1 Factors and Definitions
Factors Definitions Agricultural ~otential The ability of producing fermented fish Food production The productivity of fermented fish Food imports The outsource of raw material for producing fermented fish Food consumption The amount of selling or consuming Health and nutrition The concerns in healthy and nutrition Food distribution The ways to distribute finished goods Social environment The relative concerns in cultures or social acceptance
Source Authors
Fermented Fish Essuman (1992 pp 2-4) had summarized the relative information of
fermentation and fermented fish in the study titled of Fermented fish in Africa A study on processing marketing and consumption with the interesting data given below
Fermentation is one method of fish curing in which the development of a distinctive flavor in the final product is the principal objective It is therefore this product is mainly used as a condiment in the preparation of traditional sauces Fermentation alone as a curing process does not preserve fish because it results in the breakdown of fish muscle For this reason fermentation is often combined with salting andor drying in order to reduce water activity
BMIC 20131 page 90
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_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
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and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
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Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
BMIC 2013 Ipage 91
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
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I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
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Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
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prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
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- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
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Contents
Page
Message from President of Burapha University
Message from Dean of Faculty of Management and Tourism
I
II
Message from co-host of BMIC 2013
Universitas Brawijaya Indonesia
Far East University South Korea
III
IV
Llnstitutd Administrationes Entreprises de MontpeJlier France
Keynote Speaker
Conference Schedule
V
VI
IX
Concurrent X
Concurrent Session
1 Invited Paper Research on Outward Internationalization Degree and Risks
of Chinas Private Enterprises after Financial Crisis Bo Zhang ling tai Wu and Ningxiu Li
Shenyang Aerospace University China
1
2 Invited Paper Main Issues on the Arbitral Awards in International Arbitration Practice leongil Sub Far East University Korea
9
3 Investor Types and Reaction to Discretionary Accruals Arpavee Tor-ekbundit
Chulalongkorn University Thailand
14
4 Institutional Investors and Capital structure A Case of Malaysian Firms
Majid Ashrafi University ofSains Malaysia Malaysia
35
5 Measuring Skewness in ASEAN Stock Markets Jatupon Hongviseschai and Pariyada Sukcharoensin National Institute ofDevelopment Administration Thailand
45
6 R2 in ASEAN 5 Stock Markets Tienchai Ekkun Pariyada Sukcharoensin National Institute ofDevelopment Administration Thailand
52
7 Market Competition Analysis in ASEAN Siriwan Jirajarupat Sorasart Sukcharoensin National Institute ofDevelopment Administration Thailand
56
PageXN
Page
8 The Assessment of the SET Competitiveness in ASEAN An Application 64 of Porters Diamond Model Wanida larungkitkul and Sukcharoensin
National Institute 0Development Administration Thailand
65
Dr Hermann Gruenwald and Sirintom Thepmongkom
9 Cross Cultural Awareness of Thai Logistics Management Students
Burapha University International College Thailand
10Dilemmas of Food Security in ASEAN Community Case Study of 86 Fermented Fish or Pla-ra in Thailand Sumalee Ngeoywijit and Tawamin Kruasom Ubonratchathani University Thailand
11An Exploratory Study in Characteristics and Outcomes of Knowledge 97 Management (KM) Case Study of Organic Rice Farmers in Ubon Ratchathani Province Thailand Tawamin Kruasom and Sumalee Ngeoywijit
Ubonratchathani University Thailand
12Cross-functional communication and participation in NPD teams 110
of Thai firms ASEAN perspectives
Chonlatis Darawong Sripatum University Chonburi Campus Thailand
13Increasing the Accountability of the Institution Through the 121 Whistleblowing System Jony Oktavian Haryanto Yefta Andi Kus Nugroho Edy Halim Rizal Edwin Manansang and Satya Wacana
Christian University
14Invited Paper Industrial Relations Values A Comparative Study of 136 Western and ASEAN+3 Countries Values - Thailand and Korea Jamnean Joungtrakul Brian Sheehan Byoung Mohk Choi and In-Sook Ju Far East University Korea
1SBusiness Strategy and Environmental Variables of Hotels 158 in Batam City Indonesia Agus Riyadi
- Trisakti Institute oTourism Indonesia
16Preference among Managers of Different Demographics and Levels 184 of Management for McGregors Theory X and Theory Y or The Use
of Negative vs Positive Motivations Napat Kingsumrit Assumption University Thailand
Page XV
17The Required Compdencies of the Middle Managers in Five-Star Hotel Industry A Case Study of Five-Star Hotels in Phnom Penh1 Cambodia Samphors Chum Graduate School ofPublic Administration Burapha University Thailand
194
18Retaining the Engineers HRM Practices for the AEC 2015 Emergence Monparath Charatwattananich DrNart Nontasak
Burapha Business School Burapha University Thailand
205
19The influence of emotional factors underpinning international students decisiouwhen selecting to pursue their university degree in the UK A Case Study on Malaysian students pre-purchase evaluation behavior Alex Lee University ofHerifordshire UK
216
20Empowerment of Coastal Community by CBCRM Method Through Synergy of Islamic Bank and Mitra Bahari in Indonesia Prasetyo Adi Sulistyono and Anik Imawati Nur Rohimah
University ofBrawijaya Indonesia
233
21A content analysis of further education (FE) organizations mission statements in the small island state of Malta a case of misalignment with government policy
or poor mission statements
Nicholas Zarb University ofMalta Msida Malta
250
22 Use of the Hamilton method and divisory methods in the case of the powemiddot function allocation Janusz Lyko Wroclaw University ofEconomics Poland
265
23The Implication of Tourism Management to Local Society in Batu as Tourism City in Indonesia 2012 Shelvia Rizky Arifanda Brawijaya University Indonesia
273
24Core Competence as a Strategic Capability on Competitive Advantage A study in Four Star Hotels in Anyer Beach Indonesia Saeful AnwarSPdI ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
288
25Sense of Community and Community participation for tourism development A Case of Banten Lama Village Kasemen District Banten Province - Indonesia
Apud Mahpudin SSTPar ProfDrAzril Azahari and DrIssarapom Pholnaraksa Burapha Business School Burapha University Thailand
305
Page XVI
Page
26Invited Paper How national culture can support ERP implementation a Thai company case study Regis Meissonier Liette Lapointe Emmanuel Houze and Veronique Bessiere L Institut dAdministration des Entreprises de Monpellier
324
27The Effects of E-Personalization Strategy on Customer E-Satisfaction
and Customer E-Loyalty in Airline Industries Pattama Treesinthuros Assumption University Thailand
340
28Evolution and Growth of Private Labels An Empirical Study about Who Shops each Type of Private Label OSCAR GONZALEZ BENITO Universidad de Salamanca
349
29The Model ofImplementation of National Single Window System toward Customs Service User Satisfaction Rate (Survey on service users import documents of Soekarno- Batta customs supervision and service offices) Dr Hj Ratih Hurriyati Saripudin SPd MT and Chis Hardjono Adji SPd University ofEducation Indonesia
362
30Factors Affecting Bankers Electronic Banking Use Behavior in Krungthai Bank Ubonratchani Province Kawinchida Vetchayan Penpak Phuenpha Greg Gagnon Ubonratchathani University Thailand
375
31Tbe House Brand Strategy The Competitiveness of Retail Modern Trade Business to AEC Comparative Cases of Big C Supercenter and Tesco Lotus DrChuensumon Bunnag and Busarapom Aree
Mahanakorn University ofTechnology Thailand
391
32Approach Local Community Participation Intention in Development
ofPrek Thnouts Eco-tourism towards ASEAN Economic Community (AEC) Socheat Moeuk Petcharut Viriyasuebphong and Parameth Voraseyanont Burapha Business School Burapha University Thailand
404
33The Determinants of Green Policy Implementation The Study of Thai Exhibition Venues Nantapom Mingkwan and Chanin YoopetciL
Mahidol University International College Thailand
420
34Local Tourism Development with the Intervention ofYuru-kyara How Japanese Local Governments Use Mascots for Promotion Naho Ishiki Ubonratchathani University Thailand
432
Page XVII
Page
3SFactors in Decision Making of Tourists to Revisit A Case ofTidung Island Thousand Islands DKI Jakarta Indonesia SupinaSSt ParDrIssarapom Pholnaruksa and ProfDrAzril Azahari
Burapha Business School Burapha University Thailand
438
36Factors of Visitor Motivation to Visit Taman Mini Indonesia Indah Jakarta Indonesia FarrahSSt ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
456
37Satisfaction of Visitor in Jakarta History Museum Indonesia Fristi Bellia Annishia SKM ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
466
Page XVIII
Dilemmas of Food Security in ASEAN Community Case Study of Fermented Fish or Pla-ra in Thailand
Sumalee Ngeoywijit and Tawamin Kruasom Faculty of Management Science Ubon Ratchathani University Thailand
E-mail ngeoywijitsumaleegmailcom
ABSTRACT The purpose of the present study is to explore the dilemmas reluted with both
producers and consumers by which consideration in the issue offood security A case of well-known menu of food as fermented fish or Pla-ra is addressed dominantly The samples in Ubon Ratchathani province Thailand oriented as stakeholders were selected purposely in both ofproducers and consumers There are 7 local communities and 15 consumers for being the key informants The focus group and observation were employed for gathering data rom producers An in-depth interview was conducted through semi-structural interview for consumers The findings show that the dilemmas offood security with the case offermented fish that is the simple menu ofAsian people are discussed in two aspects as the view point of producers and consumers For the side ofproducers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw materials by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both ofbudget and knowledge in producing fermented fish The quality and quantity have to consider seriously in order to promoting this product to be widely consume among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generatiOn Importantly in cooperation to be ASEAN Community food security should be regulated widely with same standard among members Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region around the world
INTRODUCTION Historically on August 8 1967 in Bangkok ASEAN was established with five
pioneer member countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam -Vietnam Laos and Myanmar and Cambodia had participated in later (Ba 2009) However at the 12th ASEAN Summit in January 2007 in Cebu the Philippines the time was shortened to be 2015 (Choy et ai 2010) Within ASEAN Community the three main pillars was conducted namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (AEC) and 3) ASEAN SocioshyCultural Community (ASCC) by which having ASEAN Charter as the guideline of the operation Presently the population of Asian country is about 580 million people or 10 percent of the total world population (National Science and Technology Development Agency (NSTDR) 2013) In prediction of the Center for Strategic and International Studies (CSIS) of the United State estimated that in year 2030 the population of Asian
BMIC 2013 Ipage 86
region will be 700 million people Moreover the expansion of economic will be bigger from 15 MMUSD to be 65 MMUSD or twice time compared to the present situation This prediction is also related with the estimation of the Organization for Economic Coshyoperation and Development (OECD) by which identified that the more 65 percent of economic growth will be progressing during 2011 -20 15 This will be very huge growth comparing with some developed countries such as the United State Japan or European countries (NSTDR 2013) It is therefore the amount of consumption will be larger
With the huge increase in both of population and economic growth the establishment for being ASEAN Conununity especially in ASEAN Economic Conununity (AEC) will be conducted the strength of economy in the whole region Additionally the Asian region is attractive for foreign investment (Kruasom 2012) and objected to make any cooperation with other countries around the world such as China India Japan South Korea Australia and New Zealand (NSTDR 2013) The integration of Asian countries is also made the three main opportunities for all members such as 1) expansion of the market 2) increase of bargaining power and 3) supporting foreign direct investment (NSTDR 2013) However with the difference of all members in ASEAN Community is also indicated as a barrier to implement following the blueprint or regulation With the data collected by the World Bank the differences may identify into two main classifications as 1) level of the ability or power of purchasing and 2) level of economic development (NSTDR 20l3) For instance Singapore and Brunei Darussalam are the countries by which the level of income is indicated in high level On the other hand the level of income of people in Indonesia the Philippines Vietnam and Laos are indicated in medium to low (World Bank 2013) That means the power of purchasing and the quality of life are different dramatically
Furthermore with the ASEAN Ministerial Meetings on Science and Technology (AMMST) during 11-17 December 2010 at Krabi province Thailand the Krabi Initiative 2010 was established to be a blueprint in the cooperation in science technology and innovation for a competitive sustainable and inclusive ASEAN (NSTDR 2013) The one issue that had discussed within this meeting was the concerning in development of economy society and people in the bottom level Importantly the issue of Food Security was argued Generally the concept of food security is defined in the availability to access with nutritionally sufficient in quantity quality and variety Besides the food has to be acceptable with the culture in each society (Food and Agriculture Organization of the United State (FAO) 1996 Khan Azid and Toseef 2012) Unfortunately the challenge in reducing global food security is becoming more complex today than about the three previous decades (Hussain and Routray 2012) In addition The United States Government and ASEAN have cooperation together with a three-year project to facilitate the trade of food commodities in Southeast Asia today at the ASEAN Secretariat Jakarta The project is called Maximizing Agricultural Revenue through Knowledge Enterprise Development and Trade (MARKET) It aims to improve food security for ASEANs member and contribute to ASEAN regional integration by enabling free movement of food products and commodities (ASEAN Secretariat 2012)
In fundamental need and basic right of all human the adequate and safe food is very important (Rehber 2012) However South Asia is the one of the most vulnerable regions with 299 million of its people remains undernourished accounting for about 40 percent of the worlds undernourished population (Hussain and Routray 2012) In fact
BMIC 2013 Ipage 87
fermented fish (or Pla-ra in Thai language) is the one kind of food which the most Asian people are familiar with Basically fermented fish is from the method of fish preservation From the data of National Bureau of Agricultural Commodity and Food Standards (ACFS) (2003) it reports that the amount of fermented fish consumption by Thai people is about 115 gramspersonday or 41975 gramspersonyear With a year the total consumption is by 260000 tons in approximately In Thailand the size of manufacture is indicated in both large to household level The main exporting oversea market is in the United State Germany France Australia and Middle East country It is because there is a number of Asian people in that country as well (ACFS 2003) Fermented fish is a menu of food that located culturally in Asian community because of the climate and topography For Thailand it is the top fish producing nation in the world Because of the advantage in geography it contributes to make high annual fish production There are about 2600 kIn of coastline Interestingly the Gulf of Thailand and Andaman Sea are Thailands Exclusive Economic Zone covered a total area by about 316600 square kilometer Also the inland water is covered by 3750 square kilometer in approximately It is therefore fisheries production in Thailand demonstrates a remarkable growth over many years ago (FAO 2013a) However the rising of energy costs impacts of climate change and uncertainties of economy affect to achieve food security nowadays (Hussain and Routray 2012 Jafry 2012)
In literature there are not many studies in focusing of fermented fish and ASEAN Community whereas the fermented fish is closely to Asian people and eating culture The main research collected presently in the topic of food security is done dominantly in Africa and other rural areas with are risky in nonsufficient and unsafe food (see more in Essuman (1992) Hussain and Routray (20120 Khan Azid and Toseef (2012) Khatiwada Chulgain and Osti (2012) Molua (2012) Wang Tang ans Cao (2012) Chikhuri (2013) Yu and You (2013) etc) This purpose of the present study is to explore the problefns or dilemmas related with both producers and consumers by which consideration in the issue of food security (see more in the study of Yu and You (2013raquo The widely used menu in Asian region as fermented fish is argued The samples or cases in Ubon Ratchathani were selected purposively This is because the fermented fish from Ubon Ratchathani Province is discussed as a high quality product with the highest price in selling at the main market in the central of Thailand (Talaad Thai Market 2007)
LITERATURE REVIEW
Development of the Association of South East Asian Nation (ASEAN) to ASEAN Community
Historically on August 8 1967 in Bangkok ASEAN was established with five pioneer member_countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam Vietnam Lao PDR and Myanmar and Cambodia had participated on January 81984 July 28 1995 July 23 1997 and April 30 1999 respectively (Ba 2009 Choy et ai 2010) ASEAN has obtained gross domestic product in totally by US$ 1100 billion and achieved about US$1 400 billion of the total trade (Choy et al 2010) In fact NSTDR (2013) states that there are three main pillars in ASEAN Community that having ASEAN Charter as the guideline of the operation namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (ABC) and 3) ASEAN Socio-Cultural Community (ASCC)
BMIC 2013 Ipage 88
I
1
1
s r a f S
e a a r c n
( 1 c f
Sudsawasd and Mongsawad (2007) state that the purposes of ASEAN are classified into two main issues as 1) ASEAN prefers to accelerate economic growth society and cultural development among member countries 2) ASEAN intends to promote regional peace and stability through justice and law in order to make closely relationship among member countries According to the Treaty of Amity and Cooperation in South East Asia that formulated in 1976 in order to sustain the growth and the development of all parts in the region all member countries have to follow these given perspectives [Choy et al 2010 p 164] There are 1) Mutual respect for the independence sovereignty equality territorial integrity and national identity of all nations 2) The right of every state to lead its national existence free from external interference subversion or coercion 3) Non-interference in the internal affairs of one another 4) Settlement of differences or disputes by peaceful means 5) Renunciation of the threat or use of force and 6) Effective cooperation among member states
Theoretical Framework of Food Security With the challenges of many factors such as cost of production climate change
and the uncertain economy around the world it forces to increase the number of hungers especially in the least developing countries It is approximately estimated that there are 800 million people facing hunger (Hussain and Routray 2012) Food security was begun as a concept in the mid -1970s as a consequence of discussion of international food problems Until the mid-1990s the issue of food security was recognized as an important concern spanning from individual to the global level (Rehber 2012) Food security is a complex term with is not simply considered Many researches or studies of any organization were interpreted food security in various ways by using different indicators or perspectives Also the detenninants of food security are used differently in the different level such as global national regional household and individual level (Khan Azid and Toseef 2012)
For instance Hussain and Routray (2012) indicate the factors of food security into two main criteria such as food availability and food consumption Nijkamp and Vindigni (2002) identify the food security by focusing on agricultural productivity as sustainable land use food supply and security growths aspects agricultural labour migration and fanner income Additionally Khan Azid and Toseef (2012) have analyzed the determinants of food security into three factors named food availability food accessibility and food absorption Importantly FAO (20 13b) posted the food security indicators by four main factors namely food availability physical access economic access and utilization Similarly Molua (2012) had defined food security in availability accessibility and utilization On the other hand Chikhuri (2013) has addressed food security into two main categories as food self-sufficiency and food selfshyreliance Besides Wang Tang and Cao (2012) mention only food safety to be considered in food security Rehber (2012) argues that food security should be mentioned seriously in 4Ss namely security safety sovereignty and shareability
Broadly defined this study generalized the conceptual framework ofYu and You (2013) that considered in both of food security outcomes and consumption outcomes The food security outcomes include health and nutrition outcomes Additionally the consumption outcomes contain of nutrient intake The conceptual framework for the present study is given in Figure 1
BMIC 2013 Ipage 89
Health and Nutrition
Food Consumption
Food Import
Agricultural Potential
Social Environment
Food Distribution
Figure 1 The Conceptual Framework of Food Security (Yu and You 2013 p 122)
By the conceptual framework in Figure 1 the all definitions of each indicator or factors are described briefly and adapted appropriately for the present study as given in the Table 1 below
Table 1 Factors and Definitions
Factors Definitions Agricultural ~otential The ability of producing fermented fish Food production The productivity of fermented fish Food imports The outsource of raw material for producing fermented fish Food consumption The amount of selling or consuming Health and nutrition The concerns in healthy and nutrition Food distribution The ways to distribute finished goods Social environment The relative concerns in cultures or social acceptance
Source Authors
Fermented Fish Essuman (1992 pp 2-4) had summarized the relative information of
fermentation and fermented fish in the study titled of Fermented fish in Africa A study on processing marketing and consumption with the interesting data given below
Fermentation is one method of fish curing in which the development of a distinctive flavor in the final product is the principal objective It is therefore this product is mainly used as a condiment in the preparation of traditional sauces Fermentation alone as a curing process does not preserve fish because it results in the breakdown of fish muscle For this reason fermentation is often combined with salting andor drying in order to reduce water activity
BMIC 20131 page 90
- )
_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
- bull - - - bull l August ~2-23 2013 ~ - _
-
and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
-
Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
BMIC 2013 Ipage 91
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
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Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
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Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
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- Dilemmas of Food Security in ASEAN-Sumalee
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8 The Assessment of the SET Competitiveness in ASEAN An Application 64 of Porters Diamond Model Wanida larungkitkul and Sukcharoensin
National Institute 0Development Administration Thailand
65
Dr Hermann Gruenwald and Sirintom Thepmongkom
9 Cross Cultural Awareness of Thai Logistics Management Students
Burapha University International College Thailand
10Dilemmas of Food Security in ASEAN Community Case Study of 86 Fermented Fish or Pla-ra in Thailand Sumalee Ngeoywijit and Tawamin Kruasom Ubonratchathani University Thailand
11An Exploratory Study in Characteristics and Outcomes of Knowledge 97 Management (KM) Case Study of Organic Rice Farmers in Ubon Ratchathani Province Thailand Tawamin Kruasom and Sumalee Ngeoywijit
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13Increasing the Accountability of the Institution Through the 121 Whistleblowing System Jony Oktavian Haryanto Yefta Andi Kus Nugroho Edy Halim Rizal Edwin Manansang and Satya Wacana
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16Preference among Managers of Different Demographics and Levels 184 of Management for McGregors Theory X and Theory Y or The Use
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18Retaining the Engineers HRM Practices for the AEC 2015 Emergence Monparath Charatwattananich DrNart Nontasak
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19The influence of emotional factors underpinning international students decisiouwhen selecting to pursue their university degree in the UK A Case Study on Malaysian students pre-purchase evaluation behavior Alex Lee University ofHerifordshire UK
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20Empowerment of Coastal Community by CBCRM Method Through Synergy of Islamic Bank and Mitra Bahari in Indonesia Prasetyo Adi Sulistyono and Anik Imawati Nur Rohimah
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21A content analysis of further education (FE) organizations mission statements in the small island state of Malta a case of misalignment with government policy
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22 Use of the Hamilton method and divisory methods in the case of the powemiddot function allocation Janusz Lyko Wroclaw University ofEconomics Poland
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23The Implication of Tourism Management to Local Society in Batu as Tourism City in Indonesia 2012 Shelvia Rizky Arifanda Brawijaya University Indonesia
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324
27The Effects of E-Personalization Strategy on Customer E-Satisfaction
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28Evolution and Growth of Private Labels An Empirical Study about Who Shops each Type of Private Label OSCAR GONZALEZ BENITO Universidad de Salamanca
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29The Model ofImplementation of National Single Window System toward Customs Service User Satisfaction Rate (Survey on service users import documents of Soekarno- Batta customs supervision and service offices) Dr Hj Ratih Hurriyati Saripudin SPd MT and Chis Hardjono Adji SPd University ofEducation Indonesia
362
30Factors Affecting Bankers Electronic Banking Use Behavior in Krungthai Bank Ubonratchani Province Kawinchida Vetchayan Penpak Phuenpha Greg Gagnon Ubonratchathani University Thailand
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31Tbe House Brand Strategy The Competitiveness of Retail Modern Trade Business to AEC Comparative Cases of Big C Supercenter and Tesco Lotus DrChuensumon Bunnag and Busarapom Aree
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391
32Approach Local Community Participation Intention in Development
ofPrek Thnouts Eco-tourism towards ASEAN Economic Community (AEC) Socheat Moeuk Petcharut Viriyasuebphong and Parameth Voraseyanont Burapha Business School Burapha University Thailand
404
33The Determinants of Green Policy Implementation The Study of Thai Exhibition Venues Nantapom Mingkwan and Chanin YoopetciL
Mahidol University International College Thailand
420
34Local Tourism Development with the Intervention ofYuru-kyara How Japanese Local Governments Use Mascots for Promotion Naho Ishiki Ubonratchathani University Thailand
432
Page XVII
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3SFactors in Decision Making of Tourists to Revisit A Case ofTidung Island Thousand Islands DKI Jakarta Indonesia SupinaSSt ParDrIssarapom Pholnaruksa and ProfDrAzril Azahari
Burapha Business School Burapha University Thailand
438
36Factors of Visitor Motivation to Visit Taman Mini Indonesia Indah Jakarta Indonesia FarrahSSt ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
456
37Satisfaction of Visitor in Jakarta History Museum Indonesia Fristi Bellia Annishia SKM ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
466
Page XVIII
Dilemmas of Food Security in ASEAN Community Case Study of Fermented Fish or Pla-ra in Thailand
Sumalee Ngeoywijit and Tawamin Kruasom Faculty of Management Science Ubon Ratchathani University Thailand
E-mail ngeoywijitsumaleegmailcom
ABSTRACT The purpose of the present study is to explore the dilemmas reluted with both
producers and consumers by which consideration in the issue offood security A case of well-known menu of food as fermented fish or Pla-ra is addressed dominantly The samples in Ubon Ratchathani province Thailand oriented as stakeholders were selected purposely in both ofproducers and consumers There are 7 local communities and 15 consumers for being the key informants The focus group and observation were employed for gathering data rom producers An in-depth interview was conducted through semi-structural interview for consumers The findings show that the dilemmas offood security with the case offermented fish that is the simple menu ofAsian people are discussed in two aspects as the view point of producers and consumers For the side ofproducers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw materials by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both ofbudget and knowledge in producing fermented fish The quality and quantity have to consider seriously in order to promoting this product to be widely consume among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generatiOn Importantly in cooperation to be ASEAN Community food security should be regulated widely with same standard among members Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region around the world
INTRODUCTION Historically on August 8 1967 in Bangkok ASEAN was established with five
pioneer member countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam -Vietnam Laos and Myanmar and Cambodia had participated in later (Ba 2009) However at the 12th ASEAN Summit in January 2007 in Cebu the Philippines the time was shortened to be 2015 (Choy et ai 2010) Within ASEAN Community the three main pillars was conducted namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (AEC) and 3) ASEAN SocioshyCultural Community (ASCC) by which having ASEAN Charter as the guideline of the operation Presently the population of Asian country is about 580 million people or 10 percent of the total world population (National Science and Technology Development Agency (NSTDR) 2013) In prediction of the Center for Strategic and International Studies (CSIS) of the United State estimated that in year 2030 the population of Asian
BMIC 2013 Ipage 86
region will be 700 million people Moreover the expansion of economic will be bigger from 15 MMUSD to be 65 MMUSD or twice time compared to the present situation This prediction is also related with the estimation of the Organization for Economic Coshyoperation and Development (OECD) by which identified that the more 65 percent of economic growth will be progressing during 2011 -20 15 This will be very huge growth comparing with some developed countries such as the United State Japan or European countries (NSTDR 2013) It is therefore the amount of consumption will be larger
With the huge increase in both of population and economic growth the establishment for being ASEAN Conununity especially in ASEAN Economic Conununity (AEC) will be conducted the strength of economy in the whole region Additionally the Asian region is attractive for foreign investment (Kruasom 2012) and objected to make any cooperation with other countries around the world such as China India Japan South Korea Australia and New Zealand (NSTDR 2013) The integration of Asian countries is also made the three main opportunities for all members such as 1) expansion of the market 2) increase of bargaining power and 3) supporting foreign direct investment (NSTDR 2013) However with the difference of all members in ASEAN Community is also indicated as a barrier to implement following the blueprint or regulation With the data collected by the World Bank the differences may identify into two main classifications as 1) level of the ability or power of purchasing and 2) level of economic development (NSTDR 20l3) For instance Singapore and Brunei Darussalam are the countries by which the level of income is indicated in high level On the other hand the level of income of people in Indonesia the Philippines Vietnam and Laos are indicated in medium to low (World Bank 2013) That means the power of purchasing and the quality of life are different dramatically
Furthermore with the ASEAN Ministerial Meetings on Science and Technology (AMMST) during 11-17 December 2010 at Krabi province Thailand the Krabi Initiative 2010 was established to be a blueprint in the cooperation in science technology and innovation for a competitive sustainable and inclusive ASEAN (NSTDR 2013) The one issue that had discussed within this meeting was the concerning in development of economy society and people in the bottom level Importantly the issue of Food Security was argued Generally the concept of food security is defined in the availability to access with nutritionally sufficient in quantity quality and variety Besides the food has to be acceptable with the culture in each society (Food and Agriculture Organization of the United State (FAO) 1996 Khan Azid and Toseef 2012) Unfortunately the challenge in reducing global food security is becoming more complex today than about the three previous decades (Hussain and Routray 2012) In addition The United States Government and ASEAN have cooperation together with a three-year project to facilitate the trade of food commodities in Southeast Asia today at the ASEAN Secretariat Jakarta The project is called Maximizing Agricultural Revenue through Knowledge Enterprise Development and Trade (MARKET) It aims to improve food security for ASEANs member and contribute to ASEAN regional integration by enabling free movement of food products and commodities (ASEAN Secretariat 2012)
In fundamental need and basic right of all human the adequate and safe food is very important (Rehber 2012) However South Asia is the one of the most vulnerable regions with 299 million of its people remains undernourished accounting for about 40 percent of the worlds undernourished population (Hussain and Routray 2012) In fact
BMIC 2013 Ipage 87
fermented fish (or Pla-ra in Thai language) is the one kind of food which the most Asian people are familiar with Basically fermented fish is from the method of fish preservation From the data of National Bureau of Agricultural Commodity and Food Standards (ACFS) (2003) it reports that the amount of fermented fish consumption by Thai people is about 115 gramspersonday or 41975 gramspersonyear With a year the total consumption is by 260000 tons in approximately In Thailand the size of manufacture is indicated in both large to household level The main exporting oversea market is in the United State Germany France Australia and Middle East country It is because there is a number of Asian people in that country as well (ACFS 2003) Fermented fish is a menu of food that located culturally in Asian community because of the climate and topography For Thailand it is the top fish producing nation in the world Because of the advantage in geography it contributes to make high annual fish production There are about 2600 kIn of coastline Interestingly the Gulf of Thailand and Andaman Sea are Thailands Exclusive Economic Zone covered a total area by about 316600 square kilometer Also the inland water is covered by 3750 square kilometer in approximately It is therefore fisheries production in Thailand demonstrates a remarkable growth over many years ago (FAO 2013a) However the rising of energy costs impacts of climate change and uncertainties of economy affect to achieve food security nowadays (Hussain and Routray 2012 Jafry 2012)
In literature there are not many studies in focusing of fermented fish and ASEAN Community whereas the fermented fish is closely to Asian people and eating culture The main research collected presently in the topic of food security is done dominantly in Africa and other rural areas with are risky in nonsufficient and unsafe food (see more in Essuman (1992) Hussain and Routray (20120 Khan Azid and Toseef (2012) Khatiwada Chulgain and Osti (2012) Molua (2012) Wang Tang ans Cao (2012) Chikhuri (2013) Yu and You (2013) etc) This purpose of the present study is to explore the problefns or dilemmas related with both producers and consumers by which consideration in the issue of food security (see more in the study of Yu and You (2013raquo The widely used menu in Asian region as fermented fish is argued The samples or cases in Ubon Ratchathani were selected purposively This is because the fermented fish from Ubon Ratchathani Province is discussed as a high quality product with the highest price in selling at the main market in the central of Thailand (Talaad Thai Market 2007)
LITERATURE REVIEW
Development of the Association of South East Asian Nation (ASEAN) to ASEAN Community
Historically on August 8 1967 in Bangkok ASEAN was established with five pioneer member_countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam Vietnam Lao PDR and Myanmar and Cambodia had participated on January 81984 July 28 1995 July 23 1997 and April 30 1999 respectively (Ba 2009 Choy et ai 2010) ASEAN has obtained gross domestic product in totally by US$ 1100 billion and achieved about US$1 400 billion of the total trade (Choy et al 2010) In fact NSTDR (2013) states that there are three main pillars in ASEAN Community that having ASEAN Charter as the guideline of the operation namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (ABC) and 3) ASEAN Socio-Cultural Community (ASCC)
BMIC 2013 Ipage 88
I
1
1
s r a f S
e a a r c n
( 1 c f
Sudsawasd and Mongsawad (2007) state that the purposes of ASEAN are classified into two main issues as 1) ASEAN prefers to accelerate economic growth society and cultural development among member countries 2) ASEAN intends to promote regional peace and stability through justice and law in order to make closely relationship among member countries According to the Treaty of Amity and Cooperation in South East Asia that formulated in 1976 in order to sustain the growth and the development of all parts in the region all member countries have to follow these given perspectives [Choy et al 2010 p 164] There are 1) Mutual respect for the independence sovereignty equality territorial integrity and national identity of all nations 2) The right of every state to lead its national existence free from external interference subversion or coercion 3) Non-interference in the internal affairs of one another 4) Settlement of differences or disputes by peaceful means 5) Renunciation of the threat or use of force and 6) Effective cooperation among member states
Theoretical Framework of Food Security With the challenges of many factors such as cost of production climate change
and the uncertain economy around the world it forces to increase the number of hungers especially in the least developing countries It is approximately estimated that there are 800 million people facing hunger (Hussain and Routray 2012) Food security was begun as a concept in the mid -1970s as a consequence of discussion of international food problems Until the mid-1990s the issue of food security was recognized as an important concern spanning from individual to the global level (Rehber 2012) Food security is a complex term with is not simply considered Many researches or studies of any organization were interpreted food security in various ways by using different indicators or perspectives Also the detenninants of food security are used differently in the different level such as global national regional household and individual level (Khan Azid and Toseef 2012)
For instance Hussain and Routray (2012) indicate the factors of food security into two main criteria such as food availability and food consumption Nijkamp and Vindigni (2002) identify the food security by focusing on agricultural productivity as sustainable land use food supply and security growths aspects agricultural labour migration and fanner income Additionally Khan Azid and Toseef (2012) have analyzed the determinants of food security into three factors named food availability food accessibility and food absorption Importantly FAO (20 13b) posted the food security indicators by four main factors namely food availability physical access economic access and utilization Similarly Molua (2012) had defined food security in availability accessibility and utilization On the other hand Chikhuri (2013) has addressed food security into two main categories as food self-sufficiency and food selfshyreliance Besides Wang Tang and Cao (2012) mention only food safety to be considered in food security Rehber (2012) argues that food security should be mentioned seriously in 4Ss namely security safety sovereignty and shareability
Broadly defined this study generalized the conceptual framework ofYu and You (2013) that considered in both of food security outcomes and consumption outcomes The food security outcomes include health and nutrition outcomes Additionally the consumption outcomes contain of nutrient intake The conceptual framework for the present study is given in Figure 1
BMIC 2013 Ipage 89
Health and Nutrition
Food Consumption
Food Import
Agricultural Potential
Social Environment
Food Distribution
Figure 1 The Conceptual Framework of Food Security (Yu and You 2013 p 122)
By the conceptual framework in Figure 1 the all definitions of each indicator or factors are described briefly and adapted appropriately for the present study as given in the Table 1 below
Table 1 Factors and Definitions
Factors Definitions Agricultural ~otential The ability of producing fermented fish Food production The productivity of fermented fish Food imports The outsource of raw material for producing fermented fish Food consumption The amount of selling or consuming Health and nutrition The concerns in healthy and nutrition Food distribution The ways to distribute finished goods Social environment The relative concerns in cultures or social acceptance
Source Authors
Fermented Fish Essuman (1992 pp 2-4) had summarized the relative information of
fermentation and fermented fish in the study titled of Fermented fish in Africa A study on processing marketing and consumption with the interesting data given below
Fermentation is one method of fish curing in which the development of a distinctive flavor in the final product is the principal objective It is therefore this product is mainly used as a condiment in the preparation of traditional sauces Fermentation alone as a curing process does not preserve fish because it results in the breakdown of fish muscle For this reason fermentation is often combined with salting andor drying in order to reduce water activity
BMIC 20131 page 90
- )
_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
- bull - - - bull l August ~2-23 2013 ~ - _
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and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
-
Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
BMIC 2013 Ipage 91
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
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18Retaining the Engineers HRM Practices for the AEC 2015 Emergence Monparath Charatwattananich DrNart Nontasak
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23The Implication of Tourism Management to Local Society in Batu as Tourism City in Indonesia 2012 Shelvia Rizky Arifanda Brawijaya University Indonesia
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27The Effects of E-Personalization Strategy on Customer E-Satisfaction
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28Evolution and Growth of Private Labels An Empirical Study about Who Shops each Type of Private Label OSCAR GONZALEZ BENITO Universidad de Salamanca
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34Local Tourism Development with the Intervention ofYuru-kyara How Japanese Local Governments Use Mascots for Promotion Naho Ishiki Ubonratchathani University Thailand
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3SFactors in Decision Making of Tourists to Revisit A Case ofTidung Island Thousand Islands DKI Jakarta Indonesia SupinaSSt ParDrIssarapom Pholnaruksa and ProfDrAzril Azahari
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36Factors of Visitor Motivation to Visit Taman Mini Indonesia Indah Jakarta Indonesia FarrahSSt ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
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37Satisfaction of Visitor in Jakarta History Museum Indonesia Fristi Bellia Annishia SKM ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
466
Page XVIII
Dilemmas of Food Security in ASEAN Community Case Study of Fermented Fish or Pla-ra in Thailand
Sumalee Ngeoywijit and Tawamin Kruasom Faculty of Management Science Ubon Ratchathani University Thailand
E-mail ngeoywijitsumaleegmailcom
ABSTRACT The purpose of the present study is to explore the dilemmas reluted with both
producers and consumers by which consideration in the issue offood security A case of well-known menu of food as fermented fish or Pla-ra is addressed dominantly The samples in Ubon Ratchathani province Thailand oriented as stakeholders were selected purposely in both ofproducers and consumers There are 7 local communities and 15 consumers for being the key informants The focus group and observation were employed for gathering data rom producers An in-depth interview was conducted through semi-structural interview for consumers The findings show that the dilemmas offood security with the case offermented fish that is the simple menu ofAsian people are discussed in two aspects as the view point of producers and consumers For the side ofproducers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw materials by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both ofbudget and knowledge in producing fermented fish The quality and quantity have to consider seriously in order to promoting this product to be widely consume among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generatiOn Importantly in cooperation to be ASEAN Community food security should be regulated widely with same standard among members Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region around the world
INTRODUCTION Historically on August 8 1967 in Bangkok ASEAN was established with five
pioneer member countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam -Vietnam Laos and Myanmar and Cambodia had participated in later (Ba 2009) However at the 12th ASEAN Summit in January 2007 in Cebu the Philippines the time was shortened to be 2015 (Choy et ai 2010) Within ASEAN Community the three main pillars was conducted namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (AEC) and 3) ASEAN SocioshyCultural Community (ASCC) by which having ASEAN Charter as the guideline of the operation Presently the population of Asian country is about 580 million people or 10 percent of the total world population (National Science and Technology Development Agency (NSTDR) 2013) In prediction of the Center for Strategic and International Studies (CSIS) of the United State estimated that in year 2030 the population of Asian
BMIC 2013 Ipage 86
region will be 700 million people Moreover the expansion of economic will be bigger from 15 MMUSD to be 65 MMUSD or twice time compared to the present situation This prediction is also related with the estimation of the Organization for Economic Coshyoperation and Development (OECD) by which identified that the more 65 percent of economic growth will be progressing during 2011 -20 15 This will be very huge growth comparing with some developed countries such as the United State Japan or European countries (NSTDR 2013) It is therefore the amount of consumption will be larger
With the huge increase in both of population and economic growth the establishment for being ASEAN Conununity especially in ASEAN Economic Conununity (AEC) will be conducted the strength of economy in the whole region Additionally the Asian region is attractive for foreign investment (Kruasom 2012) and objected to make any cooperation with other countries around the world such as China India Japan South Korea Australia and New Zealand (NSTDR 2013) The integration of Asian countries is also made the three main opportunities for all members such as 1) expansion of the market 2) increase of bargaining power and 3) supporting foreign direct investment (NSTDR 2013) However with the difference of all members in ASEAN Community is also indicated as a barrier to implement following the blueprint or regulation With the data collected by the World Bank the differences may identify into two main classifications as 1) level of the ability or power of purchasing and 2) level of economic development (NSTDR 20l3) For instance Singapore and Brunei Darussalam are the countries by which the level of income is indicated in high level On the other hand the level of income of people in Indonesia the Philippines Vietnam and Laos are indicated in medium to low (World Bank 2013) That means the power of purchasing and the quality of life are different dramatically
Furthermore with the ASEAN Ministerial Meetings on Science and Technology (AMMST) during 11-17 December 2010 at Krabi province Thailand the Krabi Initiative 2010 was established to be a blueprint in the cooperation in science technology and innovation for a competitive sustainable and inclusive ASEAN (NSTDR 2013) The one issue that had discussed within this meeting was the concerning in development of economy society and people in the bottom level Importantly the issue of Food Security was argued Generally the concept of food security is defined in the availability to access with nutritionally sufficient in quantity quality and variety Besides the food has to be acceptable with the culture in each society (Food and Agriculture Organization of the United State (FAO) 1996 Khan Azid and Toseef 2012) Unfortunately the challenge in reducing global food security is becoming more complex today than about the three previous decades (Hussain and Routray 2012) In addition The United States Government and ASEAN have cooperation together with a three-year project to facilitate the trade of food commodities in Southeast Asia today at the ASEAN Secretariat Jakarta The project is called Maximizing Agricultural Revenue through Knowledge Enterprise Development and Trade (MARKET) It aims to improve food security for ASEANs member and contribute to ASEAN regional integration by enabling free movement of food products and commodities (ASEAN Secretariat 2012)
In fundamental need and basic right of all human the adequate and safe food is very important (Rehber 2012) However South Asia is the one of the most vulnerable regions with 299 million of its people remains undernourished accounting for about 40 percent of the worlds undernourished population (Hussain and Routray 2012) In fact
BMIC 2013 Ipage 87
fermented fish (or Pla-ra in Thai language) is the one kind of food which the most Asian people are familiar with Basically fermented fish is from the method of fish preservation From the data of National Bureau of Agricultural Commodity and Food Standards (ACFS) (2003) it reports that the amount of fermented fish consumption by Thai people is about 115 gramspersonday or 41975 gramspersonyear With a year the total consumption is by 260000 tons in approximately In Thailand the size of manufacture is indicated in both large to household level The main exporting oversea market is in the United State Germany France Australia and Middle East country It is because there is a number of Asian people in that country as well (ACFS 2003) Fermented fish is a menu of food that located culturally in Asian community because of the climate and topography For Thailand it is the top fish producing nation in the world Because of the advantage in geography it contributes to make high annual fish production There are about 2600 kIn of coastline Interestingly the Gulf of Thailand and Andaman Sea are Thailands Exclusive Economic Zone covered a total area by about 316600 square kilometer Also the inland water is covered by 3750 square kilometer in approximately It is therefore fisheries production in Thailand demonstrates a remarkable growth over many years ago (FAO 2013a) However the rising of energy costs impacts of climate change and uncertainties of economy affect to achieve food security nowadays (Hussain and Routray 2012 Jafry 2012)
In literature there are not many studies in focusing of fermented fish and ASEAN Community whereas the fermented fish is closely to Asian people and eating culture The main research collected presently in the topic of food security is done dominantly in Africa and other rural areas with are risky in nonsufficient and unsafe food (see more in Essuman (1992) Hussain and Routray (20120 Khan Azid and Toseef (2012) Khatiwada Chulgain and Osti (2012) Molua (2012) Wang Tang ans Cao (2012) Chikhuri (2013) Yu and You (2013) etc) This purpose of the present study is to explore the problefns or dilemmas related with both producers and consumers by which consideration in the issue of food security (see more in the study of Yu and You (2013raquo The widely used menu in Asian region as fermented fish is argued The samples or cases in Ubon Ratchathani were selected purposively This is because the fermented fish from Ubon Ratchathani Province is discussed as a high quality product with the highest price in selling at the main market in the central of Thailand (Talaad Thai Market 2007)
LITERATURE REVIEW
Development of the Association of South East Asian Nation (ASEAN) to ASEAN Community
Historically on August 8 1967 in Bangkok ASEAN was established with five pioneer member_countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam Vietnam Lao PDR and Myanmar and Cambodia had participated on January 81984 July 28 1995 July 23 1997 and April 30 1999 respectively (Ba 2009 Choy et ai 2010) ASEAN has obtained gross domestic product in totally by US$ 1100 billion and achieved about US$1 400 billion of the total trade (Choy et al 2010) In fact NSTDR (2013) states that there are three main pillars in ASEAN Community that having ASEAN Charter as the guideline of the operation namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (ABC) and 3) ASEAN Socio-Cultural Community (ASCC)
BMIC 2013 Ipage 88
I
1
1
s r a f S
e a a r c n
( 1 c f
Sudsawasd and Mongsawad (2007) state that the purposes of ASEAN are classified into two main issues as 1) ASEAN prefers to accelerate economic growth society and cultural development among member countries 2) ASEAN intends to promote regional peace and stability through justice and law in order to make closely relationship among member countries According to the Treaty of Amity and Cooperation in South East Asia that formulated in 1976 in order to sustain the growth and the development of all parts in the region all member countries have to follow these given perspectives [Choy et al 2010 p 164] There are 1) Mutual respect for the independence sovereignty equality territorial integrity and national identity of all nations 2) The right of every state to lead its national existence free from external interference subversion or coercion 3) Non-interference in the internal affairs of one another 4) Settlement of differences or disputes by peaceful means 5) Renunciation of the threat or use of force and 6) Effective cooperation among member states
Theoretical Framework of Food Security With the challenges of many factors such as cost of production climate change
and the uncertain economy around the world it forces to increase the number of hungers especially in the least developing countries It is approximately estimated that there are 800 million people facing hunger (Hussain and Routray 2012) Food security was begun as a concept in the mid -1970s as a consequence of discussion of international food problems Until the mid-1990s the issue of food security was recognized as an important concern spanning from individual to the global level (Rehber 2012) Food security is a complex term with is not simply considered Many researches or studies of any organization were interpreted food security in various ways by using different indicators or perspectives Also the detenninants of food security are used differently in the different level such as global national regional household and individual level (Khan Azid and Toseef 2012)
For instance Hussain and Routray (2012) indicate the factors of food security into two main criteria such as food availability and food consumption Nijkamp and Vindigni (2002) identify the food security by focusing on agricultural productivity as sustainable land use food supply and security growths aspects agricultural labour migration and fanner income Additionally Khan Azid and Toseef (2012) have analyzed the determinants of food security into three factors named food availability food accessibility and food absorption Importantly FAO (20 13b) posted the food security indicators by four main factors namely food availability physical access economic access and utilization Similarly Molua (2012) had defined food security in availability accessibility and utilization On the other hand Chikhuri (2013) has addressed food security into two main categories as food self-sufficiency and food selfshyreliance Besides Wang Tang and Cao (2012) mention only food safety to be considered in food security Rehber (2012) argues that food security should be mentioned seriously in 4Ss namely security safety sovereignty and shareability
Broadly defined this study generalized the conceptual framework ofYu and You (2013) that considered in both of food security outcomes and consumption outcomes The food security outcomes include health and nutrition outcomes Additionally the consumption outcomes contain of nutrient intake The conceptual framework for the present study is given in Figure 1
BMIC 2013 Ipage 89
Health and Nutrition
Food Consumption
Food Import
Agricultural Potential
Social Environment
Food Distribution
Figure 1 The Conceptual Framework of Food Security (Yu and You 2013 p 122)
By the conceptual framework in Figure 1 the all definitions of each indicator or factors are described briefly and adapted appropriately for the present study as given in the Table 1 below
Table 1 Factors and Definitions
Factors Definitions Agricultural ~otential The ability of producing fermented fish Food production The productivity of fermented fish Food imports The outsource of raw material for producing fermented fish Food consumption The amount of selling or consuming Health and nutrition The concerns in healthy and nutrition Food distribution The ways to distribute finished goods Social environment The relative concerns in cultures or social acceptance
Source Authors
Fermented Fish Essuman (1992 pp 2-4) had summarized the relative information of
fermentation and fermented fish in the study titled of Fermented fish in Africa A study on processing marketing and consumption with the interesting data given below
Fermentation is one method of fish curing in which the development of a distinctive flavor in the final product is the principal objective It is therefore this product is mainly used as a condiment in the preparation of traditional sauces Fermentation alone as a curing process does not preserve fish because it results in the breakdown of fish muscle For this reason fermentation is often combined with salting andor drying in order to reduce water activity
BMIC 20131 page 90
- )
_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
- bull - - - bull l August ~2-23 2013 ~ - _
-
and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
-
Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
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Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
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---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
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Page
26Invited Paper How national culture can support ERP implementation a Thai company case study Regis Meissonier Liette Lapointe Emmanuel Houze and Veronique Bessiere L Institut dAdministration des Entreprises de Monpellier
324
27The Effects of E-Personalization Strategy on Customer E-Satisfaction
and Customer E-Loyalty in Airline Industries Pattama Treesinthuros Assumption University Thailand
340
28Evolution and Growth of Private Labels An Empirical Study about Who Shops each Type of Private Label OSCAR GONZALEZ BENITO Universidad de Salamanca
349
29The Model ofImplementation of National Single Window System toward Customs Service User Satisfaction Rate (Survey on service users import documents of Soekarno- Batta customs supervision and service offices) Dr Hj Ratih Hurriyati Saripudin SPd MT and Chis Hardjono Adji SPd University ofEducation Indonesia
362
30Factors Affecting Bankers Electronic Banking Use Behavior in Krungthai Bank Ubonratchani Province Kawinchida Vetchayan Penpak Phuenpha Greg Gagnon Ubonratchathani University Thailand
375
31Tbe House Brand Strategy The Competitiveness of Retail Modern Trade Business to AEC Comparative Cases of Big C Supercenter and Tesco Lotus DrChuensumon Bunnag and Busarapom Aree
Mahanakorn University ofTechnology Thailand
391
32Approach Local Community Participation Intention in Development
ofPrek Thnouts Eco-tourism towards ASEAN Economic Community (AEC) Socheat Moeuk Petcharut Viriyasuebphong and Parameth Voraseyanont Burapha Business School Burapha University Thailand
404
33The Determinants of Green Policy Implementation The Study of Thai Exhibition Venues Nantapom Mingkwan and Chanin YoopetciL
Mahidol University International College Thailand
420
34Local Tourism Development with the Intervention ofYuru-kyara How Japanese Local Governments Use Mascots for Promotion Naho Ishiki Ubonratchathani University Thailand
432
Page XVII
Page
3SFactors in Decision Making of Tourists to Revisit A Case ofTidung Island Thousand Islands DKI Jakarta Indonesia SupinaSSt ParDrIssarapom Pholnaruksa and ProfDrAzril Azahari
Burapha Business School Burapha University Thailand
438
36Factors of Visitor Motivation to Visit Taman Mini Indonesia Indah Jakarta Indonesia FarrahSSt ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
456
37Satisfaction of Visitor in Jakarta History Museum Indonesia Fristi Bellia Annishia SKM ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
466
Page XVIII
Dilemmas of Food Security in ASEAN Community Case Study of Fermented Fish or Pla-ra in Thailand
Sumalee Ngeoywijit and Tawamin Kruasom Faculty of Management Science Ubon Ratchathani University Thailand
E-mail ngeoywijitsumaleegmailcom
ABSTRACT The purpose of the present study is to explore the dilemmas reluted with both
producers and consumers by which consideration in the issue offood security A case of well-known menu of food as fermented fish or Pla-ra is addressed dominantly The samples in Ubon Ratchathani province Thailand oriented as stakeholders were selected purposely in both ofproducers and consumers There are 7 local communities and 15 consumers for being the key informants The focus group and observation were employed for gathering data rom producers An in-depth interview was conducted through semi-structural interview for consumers The findings show that the dilemmas offood security with the case offermented fish that is the simple menu ofAsian people are discussed in two aspects as the view point of producers and consumers For the side ofproducers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw materials by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both ofbudget and knowledge in producing fermented fish The quality and quantity have to consider seriously in order to promoting this product to be widely consume among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generatiOn Importantly in cooperation to be ASEAN Community food security should be regulated widely with same standard among members Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region around the world
INTRODUCTION Historically on August 8 1967 in Bangkok ASEAN was established with five
pioneer member countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam -Vietnam Laos and Myanmar and Cambodia had participated in later (Ba 2009) However at the 12th ASEAN Summit in January 2007 in Cebu the Philippines the time was shortened to be 2015 (Choy et ai 2010) Within ASEAN Community the three main pillars was conducted namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (AEC) and 3) ASEAN SocioshyCultural Community (ASCC) by which having ASEAN Charter as the guideline of the operation Presently the population of Asian country is about 580 million people or 10 percent of the total world population (National Science and Technology Development Agency (NSTDR) 2013) In prediction of the Center for Strategic and International Studies (CSIS) of the United State estimated that in year 2030 the population of Asian
BMIC 2013 Ipage 86
region will be 700 million people Moreover the expansion of economic will be bigger from 15 MMUSD to be 65 MMUSD or twice time compared to the present situation This prediction is also related with the estimation of the Organization for Economic Coshyoperation and Development (OECD) by which identified that the more 65 percent of economic growth will be progressing during 2011 -20 15 This will be very huge growth comparing with some developed countries such as the United State Japan or European countries (NSTDR 2013) It is therefore the amount of consumption will be larger
With the huge increase in both of population and economic growth the establishment for being ASEAN Conununity especially in ASEAN Economic Conununity (AEC) will be conducted the strength of economy in the whole region Additionally the Asian region is attractive for foreign investment (Kruasom 2012) and objected to make any cooperation with other countries around the world such as China India Japan South Korea Australia and New Zealand (NSTDR 2013) The integration of Asian countries is also made the three main opportunities for all members such as 1) expansion of the market 2) increase of bargaining power and 3) supporting foreign direct investment (NSTDR 2013) However with the difference of all members in ASEAN Community is also indicated as a barrier to implement following the blueprint or regulation With the data collected by the World Bank the differences may identify into two main classifications as 1) level of the ability or power of purchasing and 2) level of economic development (NSTDR 20l3) For instance Singapore and Brunei Darussalam are the countries by which the level of income is indicated in high level On the other hand the level of income of people in Indonesia the Philippines Vietnam and Laos are indicated in medium to low (World Bank 2013) That means the power of purchasing and the quality of life are different dramatically
Furthermore with the ASEAN Ministerial Meetings on Science and Technology (AMMST) during 11-17 December 2010 at Krabi province Thailand the Krabi Initiative 2010 was established to be a blueprint in the cooperation in science technology and innovation for a competitive sustainable and inclusive ASEAN (NSTDR 2013) The one issue that had discussed within this meeting was the concerning in development of economy society and people in the bottom level Importantly the issue of Food Security was argued Generally the concept of food security is defined in the availability to access with nutritionally sufficient in quantity quality and variety Besides the food has to be acceptable with the culture in each society (Food and Agriculture Organization of the United State (FAO) 1996 Khan Azid and Toseef 2012) Unfortunately the challenge in reducing global food security is becoming more complex today than about the three previous decades (Hussain and Routray 2012) In addition The United States Government and ASEAN have cooperation together with a three-year project to facilitate the trade of food commodities in Southeast Asia today at the ASEAN Secretariat Jakarta The project is called Maximizing Agricultural Revenue through Knowledge Enterprise Development and Trade (MARKET) It aims to improve food security for ASEANs member and contribute to ASEAN regional integration by enabling free movement of food products and commodities (ASEAN Secretariat 2012)
In fundamental need and basic right of all human the adequate and safe food is very important (Rehber 2012) However South Asia is the one of the most vulnerable regions with 299 million of its people remains undernourished accounting for about 40 percent of the worlds undernourished population (Hussain and Routray 2012) In fact
BMIC 2013 Ipage 87
fermented fish (or Pla-ra in Thai language) is the one kind of food which the most Asian people are familiar with Basically fermented fish is from the method of fish preservation From the data of National Bureau of Agricultural Commodity and Food Standards (ACFS) (2003) it reports that the amount of fermented fish consumption by Thai people is about 115 gramspersonday or 41975 gramspersonyear With a year the total consumption is by 260000 tons in approximately In Thailand the size of manufacture is indicated in both large to household level The main exporting oversea market is in the United State Germany France Australia and Middle East country It is because there is a number of Asian people in that country as well (ACFS 2003) Fermented fish is a menu of food that located culturally in Asian community because of the climate and topography For Thailand it is the top fish producing nation in the world Because of the advantage in geography it contributes to make high annual fish production There are about 2600 kIn of coastline Interestingly the Gulf of Thailand and Andaman Sea are Thailands Exclusive Economic Zone covered a total area by about 316600 square kilometer Also the inland water is covered by 3750 square kilometer in approximately It is therefore fisheries production in Thailand demonstrates a remarkable growth over many years ago (FAO 2013a) However the rising of energy costs impacts of climate change and uncertainties of economy affect to achieve food security nowadays (Hussain and Routray 2012 Jafry 2012)
In literature there are not many studies in focusing of fermented fish and ASEAN Community whereas the fermented fish is closely to Asian people and eating culture The main research collected presently in the topic of food security is done dominantly in Africa and other rural areas with are risky in nonsufficient and unsafe food (see more in Essuman (1992) Hussain and Routray (20120 Khan Azid and Toseef (2012) Khatiwada Chulgain and Osti (2012) Molua (2012) Wang Tang ans Cao (2012) Chikhuri (2013) Yu and You (2013) etc) This purpose of the present study is to explore the problefns or dilemmas related with both producers and consumers by which consideration in the issue of food security (see more in the study of Yu and You (2013raquo The widely used menu in Asian region as fermented fish is argued The samples or cases in Ubon Ratchathani were selected purposively This is because the fermented fish from Ubon Ratchathani Province is discussed as a high quality product with the highest price in selling at the main market in the central of Thailand (Talaad Thai Market 2007)
LITERATURE REVIEW
Development of the Association of South East Asian Nation (ASEAN) to ASEAN Community
Historically on August 8 1967 in Bangkok ASEAN was established with five pioneer member_countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam Vietnam Lao PDR and Myanmar and Cambodia had participated on January 81984 July 28 1995 July 23 1997 and April 30 1999 respectively (Ba 2009 Choy et ai 2010) ASEAN has obtained gross domestic product in totally by US$ 1100 billion and achieved about US$1 400 billion of the total trade (Choy et al 2010) In fact NSTDR (2013) states that there are three main pillars in ASEAN Community that having ASEAN Charter as the guideline of the operation namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (ABC) and 3) ASEAN Socio-Cultural Community (ASCC)
BMIC 2013 Ipage 88
I
1
1
s r a f S
e a a r c n
( 1 c f
Sudsawasd and Mongsawad (2007) state that the purposes of ASEAN are classified into two main issues as 1) ASEAN prefers to accelerate economic growth society and cultural development among member countries 2) ASEAN intends to promote regional peace and stability through justice and law in order to make closely relationship among member countries According to the Treaty of Amity and Cooperation in South East Asia that formulated in 1976 in order to sustain the growth and the development of all parts in the region all member countries have to follow these given perspectives [Choy et al 2010 p 164] There are 1) Mutual respect for the independence sovereignty equality territorial integrity and national identity of all nations 2) The right of every state to lead its national existence free from external interference subversion or coercion 3) Non-interference in the internal affairs of one another 4) Settlement of differences or disputes by peaceful means 5) Renunciation of the threat or use of force and 6) Effective cooperation among member states
Theoretical Framework of Food Security With the challenges of many factors such as cost of production climate change
and the uncertain economy around the world it forces to increase the number of hungers especially in the least developing countries It is approximately estimated that there are 800 million people facing hunger (Hussain and Routray 2012) Food security was begun as a concept in the mid -1970s as a consequence of discussion of international food problems Until the mid-1990s the issue of food security was recognized as an important concern spanning from individual to the global level (Rehber 2012) Food security is a complex term with is not simply considered Many researches or studies of any organization were interpreted food security in various ways by using different indicators or perspectives Also the detenninants of food security are used differently in the different level such as global national regional household and individual level (Khan Azid and Toseef 2012)
For instance Hussain and Routray (2012) indicate the factors of food security into two main criteria such as food availability and food consumption Nijkamp and Vindigni (2002) identify the food security by focusing on agricultural productivity as sustainable land use food supply and security growths aspects agricultural labour migration and fanner income Additionally Khan Azid and Toseef (2012) have analyzed the determinants of food security into three factors named food availability food accessibility and food absorption Importantly FAO (20 13b) posted the food security indicators by four main factors namely food availability physical access economic access and utilization Similarly Molua (2012) had defined food security in availability accessibility and utilization On the other hand Chikhuri (2013) has addressed food security into two main categories as food self-sufficiency and food selfshyreliance Besides Wang Tang and Cao (2012) mention only food safety to be considered in food security Rehber (2012) argues that food security should be mentioned seriously in 4Ss namely security safety sovereignty and shareability
Broadly defined this study generalized the conceptual framework ofYu and You (2013) that considered in both of food security outcomes and consumption outcomes The food security outcomes include health and nutrition outcomes Additionally the consumption outcomes contain of nutrient intake The conceptual framework for the present study is given in Figure 1
BMIC 2013 Ipage 89
Health and Nutrition
Food Consumption
Food Import
Agricultural Potential
Social Environment
Food Distribution
Figure 1 The Conceptual Framework of Food Security (Yu and You 2013 p 122)
By the conceptual framework in Figure 1 the all definitions of each indicator or factors are described briefly and adapted appropriately for the present study as given in the Table 1 below
Table 1 Factors and Definitions
Factors Definitions Agricultural ~otential The ability of producing fermented fish Food production The productivity of fermented fish Food imports The outsource of raw material for producing fermented fish Food consumption The amount of selling or consuming Health and nutrition The concerns in healthy and nutrition Food distribution The ways to distribute finished goods Social environment The relative concerns in cultures or social acceptance
Source Authors
Fermented Fish Essuman (1992 pp 2-4) had summarized the relative information of
fermentation and fermented fish in the study titled of Fermented fish in Africa A study on processing marketing and consumption with the interesting data given below
Fermentation is one method of fish curing in which the development of a distinctive flavor in the final product is the principal objective It is therefore this product is mainly used as a condiment in the preparation of traditional sauces Fermentation alone as a curing process does not preserve fish because it results in the breakdown of fish muscle For this reason fermentation is often combined with salting andor drying in order to reduce water activity
BMIC 20131 page 90
- )
_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
- bull - - - bull l August ~2-23 2013 ~ - _
-
and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
-
Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
BMIC 2013 Ipage 91
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
Page
3SFactors in Decision Making of Tourists to Revisit A Case ofTidung Island Thousand Islands DKI Jakarta Indonesia SupinaSSt ParDrIssarapom Pholnaruksa and ProfDrAzril Azahari
Burapha Business School Burapha University Thailand
438
36Factors of Visitor Motivation to Visit Taman Mini Indonesia Indah Jakarta Indonesia FarrahSSt ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
456
37Satisfaction of Visitor in Jakarta History Museum Indonesia Fristi Bellia Annishia SKM ProfDrAzril Azahari and DrKanvalai Nontakaew Burapha Business School Burapha University Thailand
466
Page XVIII
Dilemmas of Food Security in ASEAN Community Case Study of Fermented Fish or Pla-ra in Thailand
Sumalee Ngeoywijit and Tawamin Kruasom Faculty of Management Science Ubon Ratchathani University Thailand
E-mail ngeoywijitsumaleegmailcom
ABSTRACT The purpose of the present study is to explore the dilemmas reluted with both
producers and consumers by which consideration in the issue offood security A case of well-known menu of food as fermented fish or Pla-ra is addressed dominantly The samples in Ubon Ratchathani province Thailand oriented as stakeholders were selected purposely in both ofproducers and consumers There are 7 local communities and 15 consumers for being the key informants The focus group and observation were employed for gathering data rom producers An in-depth interview was conducted through semi-structural interview for consumers The findings show that the dilemmas offood security with the case offermented fish that is the simple menu ofAsian people are discussed in two aspects as the view point of producers and consumers For the side ofproducers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw materials by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both ofbudget and knowledge in producing fermented fish The quality and quantity have to consider seriously in order to promoting this product to be widely consume among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generatiOn Importantly in cooperation to be ASEAN Community food security should be regulated widely with same standard among members Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region around the world
INTRODUCTION Historically on August 8 1967 in Bangkok ASEAN was established with five
pioneer member countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam -Vietnam Laos and Myanmar and Cambodia had participated in later (Ba 2009) However at the 12th ASEAN Summit in January 2007 in Cebu the Philippines the time was shortened to be 2015 (Choy et ai 2010) Within ASEAN Community the three main pillars was conducted namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (AEC) and 3) ASEAN SocioshyCultural Community (ASCC) by which having ASEAN Charter as the guideline of the operation Presently the population of Asian country is about 580 million people or 10 percent of the total world population (National Science and Technology Development Agency (NSTDR) 2013) In prediction of the Center for Strategic and International Studies (CSIS) of the United State estimated that in year 2030 the population of Asian
BMIC 2013 Ipage 86
region will be 700 million people Moreover the expansion of economic will be bigger from 15 MMUSD to be 65 MMUSD or twice time compared to the present situation This prediction is also related with the estimation of the Organization for Economic Coshyoperation and Development (OECD) by which identified that the more 65 percent of economic growth will be progressing during 2011 -20 15 This will be very huge growth comparing with some developed countries such as the United State Japan or European countries (NSTDR 2013) It is therefore the amount of consumption will be larger
With the huge increase in both of population and economic growth the establishment for being ASEAN Conununity especially in ASEAN Economic Conununity (AEC) will be conducted the strength of economy in the whole region Additionally the Asian region is attractive for foreign investment (Kruasom 2012) and objected to make any cooperation with other countries around the world such as China India Japan South Korea Australia and New Zealand (NSTDR 2013) The integration of Asian countries is also made the three main opportunities for all members such as 1) expansion of the market 2) increase of bargaining power and 3) supporting foreign direct investment (NSTDR 2013) However with the difference of all members in ASEAN Community is also indicated as a barrier to implement following the blueprint or regulation With the data collected by the World Bank the differences may identify into two main classifications as 1) level of the ability or power of purchasing and 2) level of economic development (NSTDR 20l3) For instance Singapore and Brunei Darussalam are the countries by which the level of income is indicated in high level On the other hand the level of income of people in Indonesia the Philippines Vietnam and Laos are indicated in medium to low (World Bank 2013) That means the power of purchasing and the quality of life are different dramatically
Furthermore with the ASEAN Ministerial Meetings on Science and Technology (AMMST) during 11-17 December 2010 at Krabi province Thailand the Krabi Initiative 2010 was established to be a blueprint in the cooperation in science technology and innovation for a competitive sustainable and inclusive ASEAN (NSTDR 2013) The one issue that had discussed within this meeting was the concerning in development of economy society and people in the bottom level Importantly the issue of Food Security was argued Generally the concept of food security is defined in the availability to access with nutritionally sufficient in quantity quality and variety Besides the food has to be acceptable with the culture in each society (Food and Agriculture Organization of the United State (FAO) 1996 Khan Azid and Toseef 2012) Unfortunately the challenge in reducing global food security is becoming more complex today than about the three previous decades (Hussain and Routray 2012) In addition The United States Government and ASEAN have cooperation together with a three-year project to facilitate the trade of food commodities in Southeast Asia today at the ASEAN Secretariat Jakarta The project is called Maximizing Agricultural Revenue through Knowledge Enterprise Development and Trade (MARKET) It aims to improve food security for ASEANs member and contribute to ASEAN regional integration by enabling free movement of food products and commodities (ASEAN Secretariat 2012)
In fundamental need and basic right of all human the adequate and safe food is very important (Rehber 2012) However South Asia is the one of the most vulnerable regions with 299 million of its people remains undernourished accounting for about 40 percent of the worlds undernourished population (Hussain and Routray 2012) In fact
BMIC 2013 Ipage 87
fermented fish (or Pla-ra in Thai language) is the one kind of food which the most Asian people are familiar with Basically fermented fish is from the method of fish preservation From the data of National Bureau of Agricultural Commodity and Food Standards (ACFS) (2003) it reports that the amount of fermented fish consumption by Thai people is about 115 gramspersonday or 41975 gramspersonyear With a year the total consumption is by 260000 tons in approximately In Thailand the size of manufacture is indicated in both large to household level The main exporting oversea market is in the United State Germany France Australia and Middle East country It is because there is a number of Asian people in that country as well (ACFS 2003) Fermented fish is a menu of food that located culturally in Asian community because of the climate and topography For Thailand it is the top fish producing nation in the world Because of the advantage in geography it contributes to make high annual fish production There are about 2600 kIn of coastline Interestingly the Gulf of Thailand and Andaman Sea are Thailands Exclusive Economic Zone covered a total area by about 316600 square kilometer Also the inland water is covered by 3750 square kilometer in approximately It is therefore fisheries production in Thailand demonstrates a remarkable growth over many years ago (FAO 2013a) However the rising of energy costs impacts of climate change and uncertainties of economy affect to achieve food security nowadays (Hussain and Routray 2012 Jafry 2012)
In literature there are not many studies in focusing of fermented fish and ASEAN Community whereas the fermented fish is closely to Asian people and eating culture The main research collected presently in the topic of food security is done dominantly in Africa and other rural areas with are risky in nonsufficient and unsafe food (see more in Essuman (1992) Hussain and Routray (20120 Khan Azid and Toseef (2012) Khatiwada Chulgain and Osti (2012) Molua (2012) Wang Tang ans Cao (2012) Chikhuri (2013) Yu and You (2013) etc) This purpose of the present study is to explore the problefns or dilemmas related with both producers and consumers by which consideration in the issue of food security (see more in the study of Yu and You (2013raquo The widely used menu in Asian region as fermented fish is argued The samples or cases in Ubon Ratchathani were selected purposively This is because the fermented fish from Ubon Ratchathani Province is discussed as a high quality product with the highest price in selling at the main market in the central of Thailand (Talaad Thai Market 2007)
LITERATURE REVIEW
Development of the Association of South East Asian Nation (ASEAN) to ASEAN Community
Historically on August 8 1967 in Bangkok ASEAN was established with five pioneer member_countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam Vietnam Lao PDR and Myanmar and Cambodia had participated on January 81984 July 28 1995 July 23 1997 and April 30 1999 respectively (Ba 2009 Choy et ai 2010) ASEAN has obtained gross domestic product in totally by US$ 1100 billion and achieved about US$1 400 billion of the total trade (Choy et al 2010) In fact NSTDR (2013) states that there are three main pillars in ASEAN Community that having ASEAN Charter as the guideline of the operation namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (ABC) and 3) ASEAN Socio-Cultural Community (ASCC)
BMIC 2013 Ipage 88
I
1
1
s r a f S
e a a r c n
( 1 c f
Sudsawasd and Mongsawad (2007) state that the purposes of ASEAN are classified into two main issues as 1) ASEAN prefers to accelerate economic growth society and cultural development among member countries 2) ASEAN intends to promote regional peace and stability through justice and law in order to make closely relationship among member countries According to the Treaty of Amity and Cooperation in South East Asia that formulated in 1976 in order to sustain the growth and the development of all parts in the region all member countries have to follow these given perspectives [Choy et al 2010 p 164] There are 1) Mutual respect for the independence sovereignty equality territorial integrity and national identity of all nations 2) The right of every state to lead its national existence free from external interference subversion or coercion 3) Non-interference in the internal affairs of one another 4) Settlement of differences or disputes by peaceful means 5) Renunciation of the threat or use of force and 6) Effective cooperation among member states
Theoretical Framework of Food Security With the challenges of many factors such as cost of production climate change
and the uncertain economy around the world it forces to increase the number of hungers especially in the least developing countries It is approximately estimated that there are 800 million people facing hunger (Hussain and Routray 2012) Food security was begun as a concept in the mid -1970s as a consequence of discussion of international food problems Until the mid-1990s the issue of food security was recognized as an important concern spanning from individual to the global level (Rehber 2012) Food security is a complex term with is not simply considered Many researches or studies of any organization were interpreted food security in various ways by using different indicators or perspectives Also the detenninants of food security are used differently in the different level such as global national regional household and individual level (Khan Azid and Toseef 2012)
For instance Hussain and Routray (2012) indicate the factors of food security into two main criteria such as food availability and food consumption Nijkamp and Vindigni (2002) identify the food security by focusing on agricultural productivity as sustainable land use food supply and security growths aspects agricultural labour migration and fanner income Additionally Khan Azid and Toseef (2012) have analyzed the determinants of food security into three factors named food availability food accessibility and food absorption Importantly FAO (20 13b) posted the food security indicators by four main factors namely food availability physical access economic access and utilization Similarly Molua (2012) had defined food security in availability accessibility and utilization On the other hand Chikhuri (2013) has addressed food security into two main categories as food self-sufficiency and food selfshyreliance Besides Wang Tang and Cao (2012) mention only food safety to be considered in food security Rehber (2012) argues that food security should be mentioned seriously in 4Ss namely security safety sovereignty and shareability
Broadly defined this study generalized the conceptual framework ofYu and You (2013) that considered in both of food security outcomes and consumption outcomes The food security outcomes include health and nutrition outcomes Additionally the consumption outcomes contain of nutrient intake The conceptual framework for the present study is given in Figure 1
BMIC 2013 Ipage 89
Health and Nutrition
Food Consumption
Food Import
Agricultural Potential
Social Environment
Food Distribution
Figure 1 The Conceptual Framework of Food Security (Yu and You 2013 p 122)
By the conceptual framework in Figure 1 the all definitions of each indicator or factors are described briefly and adapted appropriately for the present study as given in the Table 1 below
Table 1 Factors and Definitions
Factors Definitions Agricultural ~otential The ability of producing fermented fish Food production The productivity of fermented fish Food imports The outsource of raw material for producing fermented fish Food consumption The amount of selling or consuming Health and nutrition The concerns in healthy and nutrition Food distribution The ways to distribute finished goods Social environment The relative concerns in cultures or social acceptance
Source Authors
Fermented Fish Essuman (1992 pp 2-4) had summarized the relative information of
fermentation and fermented fish in the study titled of Fermented fish in Africa A study on processing marketing and consumption with the interesting data given below
Fermentation is one method of fish curing in which the development of a distinctive flavor in the final product is the principal objective It is therefore this product is mainly used as a condiment in the preparation of traditional sauces Fermentation alone as a curing process does not preserve fish because it results in the breakdown of fish muscle For this reason fermentation is often combined with salting andor drying in order to reduce water activity
BMIC 20131 page 90
- )
_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
- bull - - - bull l August ~2-23 2013 ~ - _
-
and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
-
Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
BMIC 2013 Ipage 91
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
Dilemmas of Food Security in ASEAN Community Case Study of Fermented Fish or Pla-ra in Thailand
Sumalee Ngeoywijit and Tawamin Kruasom Faculty of Management Science Ubon Ratchathani University Thailand
E-mail ngeoywijitsumaleegmailcom
ABSTRACT The purpose of the present study is to explore the dilemmas reluted with both
producers and consumers by which consideration in the issue offood security A case of well-known menu of food as fermented fish or Pla-ra is addressed dominantly The samples in Ubon Ratchathani province Thailand oriented as stakeholders were selected purposely in both ofproducers and consumers There are 7 local communities and 15 consumers for being the key informants The focus group and observation were employed for gathering data rom producers An in-depth interview was conducted through semi-structural interview for consumers The findings show that the dilemmas offood security with the case offermented fish that is the simple menu ofAsian people are discussed in two aspects as the view point of producers and consumers For the side ofproducers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw materials by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both ofbudget and knowledge in producing fermented fish The quality and quantity have to consider seriously in order to promoting this product to be widely consume among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generatiOn Importantly in cooperation to be ASEAN Community food security should be regulated widely with same standard among members Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region around the world
INTRODUCTION Historically on August 8 1967 in Bangkok ASEAN was established with five
pioneer member countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam -Vietnam Laos and Myanmar and Cambodia had participated in later (Ba 2009) However at the 12th ASEAN Summit in January 2007 in Cebu the Philippines the time was shortened to be 2015 (Choy et ai 2010) Within ASEAN Community the three main pillars was conducted namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (AEC) and 3) ASEAN SocioshyCultural Community (ASCC) by which having ASEAN Charter as the guideline of the operation Presently the population of Asian country is about 580 million people or 10 percent of the total world population (National Science and Technology Development Agency (NSTDR) 2013) In prediction of the Center for Strategic and International Studies (CSIS) of the United State estimated that in year 2030 the population of Asian
BMIC 2013 Ipage 86
region will be 700 million people Moreover the expansion of economic will be bigger from 15 MMUSD to be 65 MMUSD or twice time compared to the present situation This prediction is also related with the estimation of the Organization for Economic Coshyoperation and Development (OECD) by which identified that the more 65 percent of economic growth will be progressing during 2011 -20 15 This will be very huge growth comparing with some developed countries such as the United State Japan or European countries (NSTDR 2013) It is therefore the amount of consumption will be larger
With the huge increase in both of population and economic growth the establishment for being ASEAN Conununity especially in ASEAN Economic Conununity (AEC) will be conducted the strength of economy in the whole region Additionally the Asian region is attractive for foreign investment (Kruasom 2012) and objected to make any cooperation with other countries around the world such as China India Japan South Korea Australia and New Zealand (NSTDR 2013) The integration of Asian countries is also made the three main opportunities for all members such as 1) expansion of the market 2) increase of bargaining power and 3) supporting foreign direct investment (NSTDR 2013) However with the difference of all members in ASEAN Community is also indicated as a barrier to implement following the blueprint or regulation With the data collected by the World Bank the differences may identify into two main classifications as 1) level of the ability or power of purchasing and 2) level of economic development (NSTDR 20l3) For instance Singapore and Brunei Darussalam are the countries by which the level of income is indicated in high level On the other hand the level of income of people in Indonesia the Philippines Vietnam and Laos are indicated in medium to low (World Bank 2013) That means the power of purchasing and the quality of life are different dramatically
Furthermore with the ASEAN Ministerial Meetings on Science and Technology (AMMST) during 11-17 December 2010 at Krabi province Thailand the Krabi Initiative 2010 was established to be a blueprint in the cooperation in science technology and innovation for a competitive sustainable and inclusive ASEAN (NSTDR 2013) The one issue that had discussed within this meeting was the concerning in development of economy society and people in the bottom level Importantly the issue of Food Security was argued Generally the concept of food security is defined in the availability to access with nutritionally sufficient in quantity quality and variety Besides the food has to be acceptable with the culture in each society (Food and Agriculture Organization of the United State (FAO) 1996 Khan Azid and Toseef 2012) Unfortunately the challenge in reducing global food security is becoming more complex today than about the three previous decades (Hussain and Routray 2012) In addition The United States Government and ASEAN have cooperation together with a three-year project to facilitate the trade of food commodities in Southeast Asia today at the ASEAN Secretariat Jakarta The project is called Maximizing Agricultural Revenue through Knowledge Enterprise Development and Trade (MARKET) It aims to improve food security for ASEANs member and contribute to ASEAN regional integration by enabling free movement of food products and commodities (ASEAN Secretariat 2012)
In fundamental need and basic right of all human the adequate and safe food is very important (Rehber 2012) However South Asia is the one of the most vulnerable regions with 299 million of its people remains undernourished accounting for about 40 percent of the worlds undernourished population (Hussain and Routray 2012) In fact
BMIC 2013 Ipage 87
fermented fish (or Pla-ra in Thai language) is the one kind of food which the most Asian people are familiar with Basically fermented fish is from the method of fish preservation From the data of National Bureau of Agricultural Commodity and Food Standards (ACFS) (2003) it reports that the amount of fermented fish consumption by Thai people is about 115 gramspersonday or 41975 gramspersonyear With a year the total consumption is by 260000 tons in approximately In Thailand the size of manufacture is indicated in both large to household level The main exporting oversea market is in the United State Germany France Australia and Middle East country It is because there is a number of Asian people in that country as well (ACFS 2003) Fermented fish is a menu of food that located culturally in Asian community because of the climate and topography For Thailand it is the top fish producing nation in the world Because of the advantage in geography it contributes to make high annual fish production There are about 2600 kIn of coastline Interestingly the Gulf of Thailand and Andaman Sea are Thailands Exclusive Economic Zone covered a total area by about 316600 square kilometer Also the inland water is covered by 3750 square kilometer in approximately It is therefore fisheries production in Thailand demonstrates a remarkable growth over many years ago (FAO 2013a) However the rising of energy costs impacts of climate change and uncertainties of economy affect to achieve food security nowadays (Hussain and Routray 2012 Jafry 2012)
In literature there are not many studies in focusing of fermented fish and ASEAN Community whereas the fermented fish is closely to Asian people and eating culture The main research collected presently in the topic of food security is done dominantly in Africa and other rural areas with are risky in nonsufficient and unsafe food (see more in Essuman (1992) Hussain and Routray (20120 Khan Azid and Toseef (2012) Khatiwada Chulgain and Osti (2012) Molua (2012) Wang Tang ans Cao (2012) Chikhuri (2013) Yu and You (2013) etc) This purpose of the present study is to explore the problefns or dilemmas related with both producers and consumers by which consideration in the issue of food security (see more in the study of Yu and You (2013raquo The widely used menu in Asian region as fermented fish is argued The samples or cases in Ubon Ratchathani were selected purposively This is because the fermented fish from Ubon Ratchathani Province is discussed as a high quality product with the highest price in selling at the main market in the central of Thailand (Talaad Thai Market 2007)
LITERATURE REVIEW
Development of the Association of South East Asian Nation (ASEAN) to ASEAN Community
Historically on August 8 1967 in Bangkok ASEAN was established with five pioneer member_countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam Vietnam Lao PDR and Myanmar and Cambodia had participated on January 81984 July 28 1995 July 23 1997 and April 30 1999 respectively (Ba 2009 Choy et ai 2010) ASEAN has obtained gross domestic product in totally by US$ 1100 billion and achieved about US$1 400 billion of the total trade (Choy et al 2010) In fact NSTDR (2013) states that there are three main pillars in ASEAN Community that having ASEAN Charter as the guideline of the operation namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (ABC) and 3) ASEAN Socio-Cultural Community (ASCC)
BMIC 2013 Ipage 88
I
1
1
s r a f S
e a a r c n
( 1 c f
Sudsawasd and Mongsawad (2007) state that the purposes of ASEAN are classified into two main issues as 1) ASEAN prefers to accelerate economic growth society and cultural development among member countries 2) ASEAN intends to promote regional peace and stability through justice and law in order to make closely relationship among member countries According to the Treaty of Amity and Cooperation in South East Asia that formulated in 1976 in order to sustain the growth and the development of all parts in the region all member countries have to follow these given perspectives [Choy et al 2010 p 164] There are 1) Mutual respect for the independence sovereignty equality territorial integrity and national identity of all nations 2) The right of every state to lead its national existence free from external interference subversion or coercion 3) Non-interference in the internal affairs of one another 4) Settlement of differences or disputes by peaceful means 5) Renunciation of the threat or use of force and 6) Effective cooperation among member states
Theoretical Framework of Food Security With the challenges of many factors such as cost of production climate change
and the uncertain economy around the world it forces to increase the number of hungers especially in the least developing countries It is approximately estimated that there are 800 million people facing hunger (Hussain and Routray 2012) Food security was begun as a concept in the mid -1970s as a consequence of discussion of international food problems Until the mid-1990s the issue of food security was recognized as an important concern spanning from individual to the global level (Rehber 2012) Food security is a complex term with is not simply considered Many researches or studies of any organization were interpreted food security in various ways by using different indicators or perspectives Also the detenninants of food security are used differently in the different level such as global national regional household and individual level (Khan Azid and Toseef 2012)
For instance Hussain and Routray (2012) indicate the factors of food security into two main criteria such as food availability and food consumption Nijkamp and Vindigni (2002) identify the food security by focusing on agricultural productivity as sustainable land use food supply and security growths aspects agricultural labour migration and fanner income Additionally Khan Azid and Toseef (2012) have analyzed the determinants of food security into three factors named food availability food accessibility and food absorption Importantly FAO (20 13b) posted the food security indicators by four main factors namely food availability physical access economic access and utilization Similarly Molua (2012) had defined food security in availability accessibility and utilization On the other hand Chikhuri (2013) has addressed food security into two main categories as food self-sufficiency and food selfshyreliance Besides Wang Tang and Cao (2012) mention only food safety to be considered in food security Rehber (2012) argues that food security should be mentioned seriously in 4Ss namely security safety sovereignty and shareability
Broadly defined this study generalized the conceptual framework ofYu and You (2013) that considered in both of food security outcomes and consumption outcomes The food security outcomes include health and nutrition outcomes Additionally the consumption outcomes contain of nutrient intake The conceptual framework for the present study is given in Figure 1
BMIC 2013 Ipage 89
Health and Nutrition
Food Consumption
Food Import
Agricultural Potential
Social Environment
Food Distribution
Figure 1 The Conceptual Framework of Food Security (Yu and You 2013 p 122)
By the conceptual framework in Figure 1 the all definitions of each indicator or factors are described briefly and adapted appropriately for the present study as given in the Table 1 below
Table 1 Factors and Definitions
Factors Definitions Agricultural ~otential The ability of producing fermented fish Food production The productivity of fermented fish Food imports The outsource of raw material for producing fermented fish Food consumption The amount of selling or consuming Health and nutrition The concerns in healthy and nutrition Food distribution The ways to distribute finished goods Social environment The relative concerns in cultures or social acceptance
Source Authors
Fermented Fish Essuman (1992 pp 2-4) had summarized the relative information of
fermentation and fermented fish in the study titled of Fermented fish in Africa A study on processing marketing and consumption with the interesting data given below
Fermentation is one method of fish curing in which the development of a distinctive flavor in the final product is the principal objective It is therefore this product is mainly used as a condiment in the preparation of traditional sauces Fermentation alone as a curing process does not preserve fish because it results in the breakdown of fish muscle For this reason fermentation is often combined with salting andor drying in order to reduce water activity
BMIC 20131 page 90
- )
_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
- bull - - - bull l August ~2-23 2013 ~ - _
-
and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
-
Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
BMIC 2013 Ipage 91
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
region will be 700 million people Moreover the expansion of economic will be bigger from 15 MMUSD to be 65 MMUSD or twice time compared to the present situation This prediction is also related with the estimation of the Organization for Economic Coshyoperation and Development (OECD) by which identified that the more 65 percent of economic growth will be progressing during 2011 -20 15 This will be very huge growth comparing with some developed countries such as the United State Japan or European countries (NSTDR 2013) It is therefore the amount of consumption will be larger
With the huge increase in both of population and economic growth the establishment for being ASEAN Conununity especially in ASEAN Economic Conununity (AEC) will be conducted the strength of economy in the whole region Additionally the Asian region is attractive for foreign investment (Kruasom 2012) and objected to make any cooperation with other countries around the world such as China India Japan South Korea Australia and New Zealand (NSTDR 2013) The integration of Asian countries is also made the three main opportunities for all members such as 1) expansion of the market 2) increase of bargaining power and 3) supporting foreign direct investment (NSTDR 2013) However with the difference of all members in ASEAN Community is also indicated as a barrier to implement following the blueprint or regulation With the data collected by the World Bank the differences may identify into two main classifications as 1) level of the ability or power of purchasing and 2) level of economic development (NSTDR 20l3) For instance Singapore and Brunei Darussalam are the countries by which the level of income is indicated in high level On the other hand the level of income of people in Indonesia the Philippines Vietnam and Laos are indicated in medium to low (World Bank 2013) That means the power of purchasing and the quality of life are different dramatically
Furthermore with the ASEAN Ministerial Meetings on Science and Technology (AMMST) during 11-17 December 2010 at Krabi province Thailand the Krabi Initiative 2010 was established to be a blueprint in the cooperation in science technology and innovation for a competitive sustainable and inclusive ASEAN (NSTDR 2013) The one issue that had discussed within this meeting was the concerning in development of economy society and people in the bottom level Importantly the issue of Food Security was argued Generally the concept of food security is defined in the availability to access with nutritionally sufficient in quantity quality and variety Besides the food has to be acceptable with the culture in each society (Food and Agriculture Organization of the United State (FAO) 1996 Khan Azid and Toseef 2012) Unfortunately the challenge in reducing global food security is becoming more complex today than about the three previous decades (Hussain and Routray 2012) In addition The United States Government and ASEAN have cooperation together with a three-year project to facilitate the trade of food commodities in Southeast Asia today at the ASEAN Secretariat Jakarta The project is called Maximizing Agricultural Revenue through Knowledge Enterprise Development and Trade (MARKET) It aims to improve food security for ASEANs member and contribute to ASEAN regional integration by enabling free movement of food products and commodities (ASEAN Secretariat 2012)
In fundamental need and basic right of all human the adequate and safe food is very important (Rehber 2012) However South Asia is the one of the most vulnerable regions with 299 million of its people remains undernourished accounting for about 40 percent of the worlds undernourished population (Hussain and Routray 2012) In fact
BMIC 2013 Ipage 87
fermented fish (or Pla-ra in Thai language) is the one kind of food which the most Asian people are familiar with Basically fermented fish is from the method of fish preservation From the data of National Bureau of Agricultural Commodity and Food Standards (ACFS) (2003) it reports that the amount of fermented fish consumption by Thai people is about 115 gramspersonday or 41975 gramspersonyear With a year the total consumption is by 260000 tons in approximately In Thailand the size of manufacture is indicated in both large to household level The main exporting oversea market is in the United State Germany France Australia and Middle East country It is because there is a number of Asian people in that country as well (ACFS 2003) Fermented fish is a menu of food that located culturally in Asian community because of the climate and topography For Thailand it is the top fish producing nation in the world Because of the advantage in geography it contributes to make high annual fish production There are about 2600 kIn of coastline Interestingly the Gulf of Thailand and Andaman Sea are Thailands Exclusive Economic Zone covered a total area by about 316600 square kilometer Also the inland water is covered by 3750 square kilometer in approximately It is therefore fisheries production in Thailand demonstrates a remarkable growth over many years ago (FAO 2013a) However the rising of energy costs impacts of climate change and uncertainties of economy affect to achieve food security nowadays (Hussain and Routray 2012 Jafry 2012)
In literature there are not many studies in focusing of fermented fish and ASEAN Community whereas the fermented fish is closely to Asian people and eating culture The main research collected presently in the topic of food security is done dominantly in Africa and other rural areas with are risky in nonsufficient and unsafe food (see more in Essuman (1992) Hussain and Routray (20120 Khan Azid and Toseef (2012) Khatiwada Chulgain and Osti (2012) Molua (2012) Wang Tang ans Cao (2012) Chikhuri (2013) Yu and You (2013) etc) This purpose of the present study is to explore the problefns or dilemmas related with both producers and consumers by which consideration in the issue of food security (see more in the study of Yu and You (2013raquo The widely used menu in Asian region as fermented fish is argued The samples or cases in Ubon Ratchathani were selected purposively This is because the fermented fish from Ubon Ratchathani Province is discussed as a high quality product with the highest price in selling at the main market in the central of Thailand (Talaad Thai Market 2007)
LITERATURE REVIEW
Development of the Association of South East Asian Nation (ASEAN) to ASEAN Community
Historically on August 8 1967 in Bangkok ASEAN was established with five pioneer member_countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam Vietnam Lao PDR and Myanmar and Cambodia had participated on January 81984 July 28 1995 July 23 1997 and April 30 1999 respectively (Ba 2009 Choy et ai 2010) ASEAN has obtained gross domestic product in totally by US$ 1100 billion and achieved about US$1 400 billion of the total trade (Choy et al 2010) In fact NSTDR (2013) states that there are three main pillars in ASEAN Community that having ASEAN Charter as the guideline of the operation namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (ABC) and 3) ASEAN Socio-Cultural Community (ASCC)
BMIC 2013 Ipage 88
I
1
1
s r a f S
e a a r c n
( 1 c f
Sudsawasd and Mongsawad (2007) state that the purposes of ASEAN are classified into two main issues as 1) ASEAN prefers to accelerate economic growth society and cultural development among member countries 2) ASEAN intends to promote regional peace and stability through justice and law in order to make closely relationship among member countries According to the Treaty of Amity and Cooperation in South East Asia that formulated in 1976 in order to sustain the growth and the development of all parts in the region all member countries have to follow these given perspectives [Choy et al 2010 p 164] There are 1) Mutual respect for the independence sovereignty equality territorial integrity and national identity of all nations 2) The right of every state to lead its national existence free from external interference subversion or coercion 3) Non-interference in the internal affairs of one another 4) Settlement of differences or disputes by peaceful means 5) Renunciation of the threat or use of force and 6) Effective cooperation among member states
Theoretical Framework of Food Security With the challenges of many factors such as cost of production climate change
and the uncertain economy around the world it forces to increase the number of hungers especially in the least developing countries It is approximately estimated that there are 800 million people facing hunger (Hussain and Routray 2012) Food security was begun as a concept in the mid -1970s as a consequence of discussion of international food problems Until the mid-1990s the issue of food security was recognized as an important concern spanning from individual to the global level (Rehber 2012) Food security is a complex term with is not simply considered Many researches or studies of any organization were interpreted food security in various ways by using different indicators or perspectives Also the detenninants of food security are used differently in the different level such as global national regional household and individual level (Khan Azid and Toseef 2012)
For instance Hussain and Routray (2012) indicate the factors of food security into two main criteria such as food availability and food consumption Nijkamp and Vindigni (2002) identify the food security by focusing on agricultural productivity as sustainable land use food supply and security growths aspects agricultural labour migration and fanner income Additionally Khan Azid and Toseef (2012) have analyzed the determinants of food security into three factors named food availability food accessibility and food absorption Importantly FAO (20 13b) posted the food security indicators by four main factors namely food availability physical access economic access and utilization Similarly Molua (2012) had defined food security in availability accessibility and utilization On the other hand Chikhuri (2013) has addressed food security into two main categories as food self-sufficiency and food selfshyreliance Besides Wang Tang and Cao (2012) mention only food safety to be considered in food security Rehber (2012) argues that food security should be mentioned seriously in 4Ss namely security safety sovereignty and shareability
Broadly defined this study generalized the conceptual framework ofYu and You (2013) that considered in both of food security outcomes and consumption outcomes The food security outcomes include health and nutrition outcomes Additionally the consumption outcomes contain of nutrient intake The conceptual framework for the present study is given in Figure 1
BMIC 2013 Ipage 89
Health and Nutrition
Food Consumption
Food Import
Agricultural Potential
Social Environment
Food Distribution
Figure 1 The Conceptual Framework of Food Security (Yu and You 2013 p 122)
By the conceptual framework in Figure 1 the all definitions of each indicator or factors are described briefly and adapted appropriately for the present study as given in the Table 1 below
Table 1 Factors and Definitions
Factors Definitions Agricultural ~otential The ability of producing fermented fish Food production The productivity of fermented fish Food imports The outsource of raw material for producing fermented fish Food consumption The amount of selling or consuming Health and nutrition The concerns in healthy and nutrition Food distribution The ways to distribute finished goods Social environment The relative concerns in cultures or social acceptance
Source Authors
Fermented Fish Essuman (1992 pp 2-4) had summarized the relative information of
fermentation and fermented fish in the study titled of Fermented fish in Africa A study on processing marketing and consumption with the interesting data given below
Fermentation is one method of fish curing in which the development of a distinctive flavor in the final product is the principal objective It is therefore this product is mainly used as a condiment in the preparation of traditional sauces Fermentation alone as a curing process does not preserve fish because it results in the breakdown of fish muscle For this reason fermentation is often combined with salting andor drying in order to reduce water activity
BMIC 20131 page 90
- )
_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
- bull - - - bull l August ~2-23 2013 ~ - _
-
and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
-
Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
BMIC 2013 Ipage 91
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
fermented fish (or Pla-ra in Thai language) is the one kind of food which the most Asian people are familiar with Basically fermented fish is from the method of fish preservation From the data of National Bureau of Agricultural Commodity and Food Standards (ACFS) (2003) it reports that the amount of fermented fish consumption by Thai people is about 115 gramspersonday or 41975 gramspersonyear With a year the total consumption is by 260000 tons in approximately In Thailand the size of manufacture is indicated in both large to household level The main exporting oversea market is in the United State Germany France Australia and Middle East country It is because there is a number of Asian people in that country as well (ACFS 2003) Fermented fish is a menu of food that located culturally in Asian community because of the climate and topography For Thailand it is the top fish producing nation in the world Because of the advantage in geography it contributes to make high annual fish production There are about 2600 kIn of coastline Interestingly the Gulf of Thailand and Andaman Sea are Thailands Exclusive Economic Zone covered a total area by about 316600 square kilometer Also the inland water is covered by 3750 square kilometer in approximately It is therefore fisheries production in Thailand demonstrates a remarkable growth over many years ago (FAO 2013a) However the rising of energy costs impacts of climate change and uncertainties of economy affect to achieve food security nowadays (Hussain and Routray 2012 Jafry 2012)
In literature there are not many studies in focusing of fermented fish and ASEAN Community whereas the fermented fish is closely to Asian people and eating culture The main research collected presently in the topic of food security is done dominantly in Africa and other rural areas with are risky in nonsufficient and unsafe food (see more in Essuman (1992) Hussain and Routray (20120 Khan Azid and Toseef (2012) Khatiwada Chulgain and Osti (2012) Molua (2012) Wang Tang ans Cao (2012) Chikhuri (2013) Yu and You (2013) etc) This purpose of the present study is to explore the problefns or dilemmas related with both producers and consumers by which consideration in the issue of food security (see more in the study of Yu and You (2013raquo The widely used menu in Asian region as fermented fish is argued The samples or cases in Ubon Ratchathani were selected purposively This is because the fermented fish from Ubon Ratchathani Province is discussed as a high quality product with the highest price in selling at the main market in the central of Thailand (Talaad Thai Market 2007)
LITERATURE REVIEW
Development of the Association of South East Asian Nation (ASEAN) to ASEAN Community
Historically on August 8 1967 in Bangkok ASEAN was established with five pioneer member_countries namely Indonesia Malaysia the Philippines Singapore and Thailand Later Brunei Darussalam Vietnam Lao PDR and Myanmar and Cambodia had participated on January 81984 July 28 1995 July 23 1997 and April 30 1999 respectively (Ba 2009 Choy et ai 2010) ASEAN has obtained gross domestic product in totally by US$ 1100 billion and achieved about US$1 400 billion of the total trade (Choy et al 2010) In fact NSTDR (2013) states that there are three main pillars in ASEAN Community that having ASEAN Charter as the guideline of the operation namely 1) ASEAN Political and Security (ASC) 2) ASEAN Economic Community (ABC) and 3) ASEAN Socio-Cultural Community (ASCC)
BMIC 2013 Ipage 88
I
1
1
s r a f S
e a a r c n
( 1 c f
Sudsawasd and Mongsawad (2007) state that the purposes of ASEAN are classified into two main issues as 1) ASEAN prefers to accelerate economic growth society and cultural development among member countries 2) ASEAN intends to promote regional peace and stability through justice and law in order to make closely relationship among member countries According to the Treaty of Amity and Cooperation in South East Asia that formulated in 1976 in order to sustain the growth and the development of all parts in the region all member countries have to follow these given perspectives [Choy et al 2010 p 164] There are 1) Mutual respect for the independence sovereignty equality territorial integrity and national identity of all nations 2) The right of every state to lead its national existence free from external interference subversion or coercion 3) Non-interference in the internal affairs of one another 4) Settlement of differences or disputes by peaceful means 5) Renunciation of the threat or use of force and 6) Effective cooperation among member states
Theoretical Framework of Food Security With the challenges of many factors such as cost of production climate change
and the uncertain economy around the world it forces to increase the number of hungers especially in the least developing countries It is approximately estimated that there are 800 million people facing hunger (Hussain and Routray 2012) Food security was begun as a concept in the mid -1970s as a consequence of discussion of international food problems Until the mid-1990s the issue of food security was recognized as an important concern spanning from individual to the global level (Rehber 2012) Food security is a complex term with is not simply considered Many researches or studies of any organization were interpreted food security in various ways by using different indicators or perspectives Also the detenninants of food security are used differently in the different level such as global national regional household and individual level (Khan Azid and Toseef 2012)
For instance Hussain and Routray (2012) indicate the factors of food security into two main criteria such as food availability and food consumption Nijkamp and Vindigni (2002) identify the food security by focusing on agricultural productivity as sustainable land use food supply and security growths aspects agricultural labour migration and fanner income Additionally Khan Azid and Toseef (2012) have analyzed the determinants of food security into three factors named food availability food accessibility and food absorption Importantly FAO (20 13b) posted the food security indicators by four main factors namely food availability physical access economic access and utilization Similarly Molua (2012) had defined food security in availability accessibility and utilization On the other hand Chikhuri (2013) has addressed food security into two main categories as food self-sufficiency and food selfshyreliance Besides Wang Tang and Cao (2012) mention only food safety to be considered in food security Rehber (2012) argues that food security should be mentioned seriously in 4Ss namely security safety sovereignty and shareability
Broadly defined this study generalized the conceptual framework ofYu and You (2013) that considered in both of food security outcomes and consumption outcomes The food security outcomes include health and nutrition outcomes Additionally the consumption outcomes contain of nutrient intake The conceptual framework for the present study is given in Figure 1
BMIC 2013 Ipage 89
Health and Nutrition
Food Consumption
Food Import
Agricultural Potential
Social Environment
Food Distribution
Figure 1 The Conceptual Framework of Food Security (Yu and You 2013 p 122)
By the conceptual framework in Figure 1 the all definitions of each indicator or factors are described briefly and adapted appropriately for the present study as given in the Table 1 below
Table 1 Factors and Definitions
Factors Definitions Agricultural ~otential The ability of producing fermented fish Food production The productivity of fermented fish Food imports The outsource of raw material for producing fermented fish Food consumption The amount of selling or consuming Health and nutrition The concerns in healthy and nutrition Food distribution The ways to distribute finished goods Social environment The relative concerns in cultures or social acceptance
Source Authors
Fermented Fish Essuman (1992 pp 2-4) had summarized the relative information of
fermentation and fermented fish in the study titled of Fermented fish in Africa A study on processing marketing and consumption with the interesting data given below
Fermentation is one method of fish curing in which the development of a distinctive flavor in the final product is the principal objective It is therefore this product is mainly used as a condiment in the preparation of traditional sauces Fermentation alone as a curing process does not preserve fish because it results in the breakdown of fish muscle For this reason fermentation is often combined with salting andor drying in order to reduce water activity
BMIC 20131 page 90
- )
_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
- bull - - - bull l August ~2-23 2013 ~ - _
-
and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
-
Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
BMIC 2013 Ipage 91
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
Sudsawasd and Mongsawad (2007) state that the purposes of ASEAN are classified into two main issues as 1) ASEAN prefers to accelerate economic growth society and cultural development among member countries 2) ASEAN intends to promote regional peace and stability through justice and law in order to make closely relationship among member countries According to the Treaty of Amity and Cooperation in South East Asia that formulated in 1976 in order to sustain the growth and the development of all parts in the region all member countries have to follow these given perspectives [Choy et al 2010 p 164] There are 1) Mutual respect for the independence sovereignty equality territorial integrity and national identity of all nations 2) The right of every state to lead its national existence free from external interference subversion or coercion 3) Non-interference in the internal affairs of one another 4) Settlement of differences or disputes by peaceful means 5) Renunciation of the threat or use of force and 6) Effective cooperation among member states
Theoretical Framework of Food Security With the challenges of many factors such as cost of production climate change
and the uncertain economy around the world it forces to increase the number of hungers especially in the least developing countries It is approximately estimated that there are 800 million people facing hunger (Hussain and Routray 2012) Food security was begun as a concept in the mid -1970s as a consequence of discussion of international food problems Until the mid-1990s the issue of food security was recognized as an important concern spanning from individual to the global level (Rehber 2012) Food security is a complex term with is not simply considered Many researches or studies of any organization were interpreted food security in various ways by using different indicators or perspectives Also the detenninants of food security are used differently in the different level such as global national regional household and individual level (Khan Azid and Toseef 2012)
For instance Hussain and Routray (2012) indicate the factors of food security into two main criteria such as food availability and food consumption Nijkamp and Vindigni (2002) identify the food security by focusing on agricultural productivity as sustainable land use food supply and security growths aspects agricultural labour migration and fanner income Additionally Khan Azid and Toseef (2012) have analyzed the determinants of food security into three factors named food availability food accessibility and food absorption Importantly FAO (20 13b) posted the food security indicators by four main factors namely food availability physical access economic access and utilization Similarly Molua (2012) had defined food security in availability accessibility and utilization On the other hand Chikhuri (2013) has addressed food security into two main categories as food self-sufficiency and food selfshyreliance Besides Wang Tang and Cao (2012) mention only food safety to be considered in food security Rehber (2012) argues that food security should be mentioned seriously in 4Ss namely security safety sovereignty and shareability
Broadly defined this study generalized the conceptual framework ofYu and You (2013) that considered in both of food security outcomes and consumption outcomes The food security outcomes include health and nutrition outcomes Additionally the consumption outcomes contain of nutrient intake The conceptual framework for the present study is given in Figure 1
BMIC 2013 Ipage 89
Health and Nutrition
Food Consumption
Food Import
Agricultural Potential
Social Environment
Food Distribution
Figure 1 The Conceptual Framework of Food Security (Yu and You 2013 p 122)
By the conceptual framework in Figure 1 the all definitions of each indicator or factors are described briefly and adapted appropriately for the present study as given in the Table 1 below
Table 1 Factors and Definitions
Factors Definitions Agricultural ~otential The ability of producing fermented fish Food production The productivity of fermented fish Food imports The outsource of raw material for producing fermented fish Food consumption The amount of selling or consuming Health and nutrition The concerns in healthy and nutrition Food distribution The ways to distribute finished goods Social environment The relative concerns in cultures or social acceptance
Source Authors
Fermented Fish Essuman (1992 pp 2-4) had summarized the relative information of
fermentation and fermented fish in the study titled of Fermented fish in Africa A study on processing marketing and consumption with the interesting data given below
Fermentation is one method of fish curing in which the development of a distinctive flavor in the final product is the principal objective It is therefore this product is mainly used as a condiment in the preparation of traditional sauces Fermentation alone as a curing process does not preserve fish because it results in the breakdown of fish muscle For this reason fermentation is often combined with salting andor drying in order to reduce water activity
BMIC 20131 page 90
- )
_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
- bull - - - bull l August ~2-23 2013 ~ - _
-
and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
-
Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
BMIC 2013 Ipage 91
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
Health and Nutrition
Food Consumption
Food Import
Agricultural Potential
Social Environment
Food Distribution
Figure 1 The Conceptual Framework of Food Security (Yu and You 2013 p 122)
By the conceptual framework in Figure 1 the all definitions of each indicator or factors are described briefly and adapted appropriately for the present study as given in the Table 1 below
Table 1 Factors and Definitions
Factors Definitions Agricultural ~otential The ability of producing fermented fish Food production The productivity of fermented fish Food imports The outsource of raw material for producing fermented fish Food consumption The amount of selling or consuming Health and nutrition The concerns in healthy and nutrition Food distribution The ways to distribute finished goods Social environment The relative concerns in cultures or social acceptance
Source Authors
Fermented Fish Essuman (1992 pp 2-4) had summarized the relative information of
fermentation and fermented fish in the study titled of Fermented fish in Africa A study on processing marketing and consumption with the interesting data given below
Fermentation is one method of fish curing in which the development of a distinctive flavor in the final product is the principal objective It is therefore this product is mainly used as a condiment in the preparation of traditional sauces Fermentation alone as a curing process does not preserve fish because it results in the breakdown of fish muscle For this reason fermentation is often combined with salting andor drying in order to reduce water activity
BMIC 20131 page 90
- )
_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
- bull - - - bull l August ~2-23 2013 ~ - _
-
and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
-
Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
BMIC 2013 Ipage 91
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
- )
_ 2nd Business Management International Conference Burapha Business School Faculty-of Managemen t and Tourism Burapha Unh ersity Thailand
- bull - - - bull l August ~2-23 2013 ~ - _
-
and retard or eliminate the gro1h of proteolytical and putrefying bacteria In Southeast Asia the fermentation process often lasts for several months and the final product is usually a paste sauce or liquid Under such conditions fermentation is usually partial and the muscle structure is not broken down completely Consequently the fish retains its original form of whole or cut pieces after fennentation and can be eaten as food fish or used as a condiment
In Thailand the procedure of producing fermented fish is not too much different The differences are mentioned in the type of fish type and amount of salt duration of fermentation and the additional components such as ground rice or rice bran Fermented fish has been developing and promoting for export around the world (Dailynews 2013)
METHODOLOGY This study uses an exploratory research whereas the information concerning
with the dilemmas of food security in ASEAN Community is rare (Hair Money Samouel and Page 2007) The case study of both stakeholders producers and consumers in Ubon Ratchathani province was selected purposively Due to Ubon Ratchathani is the famous place that having high quality of fermented fish selling at the central market in Bangkok is at the highest price per kilogram (Talaad Thai Market 2007) For triangulation typologies the data source theory and methodological triangulation were employed for conducting both validity and reliability (Neuman 2006) The fermented fish producers were mentioned into the local community who cooperated by funding through The Urban Village and National Fund It was classified into 2 groups Importantly the consumers are selected based on income level for getting deep information The selling price of a house in the village was used to classified income level of the consumers (see more in Mackereth and Milner 2007) The focus group and observation were employed for gathering data from producers An in-depth interview was conducted through semi-structural interview for consumers The interview was taken on the average of 1 to 2 hours Interview was tape recorded and the respondent offered the opportunity to view the transcripts Moreover the criteria of sampling selection were described additionally in Table 2
Table 2 The Characteristics of Key Informants
f y
s f h t1
Remarks The price selling price of Sarin Village Pindow III Village and y
Key Informants Descriptions Producers
-
Group 1 Achieved certificate by Thai Industrial Standards Institute for 2 local communities with having 10 members in each Group 2 Non or used to Achieved certificate by Thai Industrial Standards Institute for 5 local communities with having 5-10 members in each
Consumers Group 1 High income - Sarin Village for 5 interviewees Group 2 Medium income - Pindow III Village for 5 interviewees Group 3 Low income - Government Housing Village for 5 interviewees
BMIC 2013 Ipage 91
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
Government Housing Village is 35-45 million baht 15-25 million baht and 250000shy650000 baht respectively
FINDINGS
With the factor of agricultural potential the main problems m producing fermented fish are discussed in budgeting and knowledge
the difficulty of being a group to produce fermented fish in our village is in money for initial investment it is very good that the government support us for this implementation ils a necessity to have financial supports
the know-how in making fermented fish is from our parents we learn how to produce fermented fish from one generation to other generation It is the real local wisdom There are many techniques in producing qualified product beginning with selected raw material until gettingjinished goods
By the factor of food production the main barrier is in having not enough fermented fish to sell or having shortened stock Besides in food imports the main problems are concerned with lacking qualified fish that should to be fed naturally and the salt used has not to be sea salt Basically the salt can produce locally in the Northshyeastern part of Thailand but the price is high That means the all raw materials are from outsourcing Moreover with the food distribution there are not many problems in distribute fermented fish because with high volume of local consumption and high order from middlemen
there is not enough fermented fish to sell in our villager there are many middlemen who called us earlier to order our product They do really know that our product is in high qualification and able to sell with high price it s also able to make other menu from our product as well
Nowadays all offish in producing fermented fish have to be selected seriously from the certain source the qualified fish have to be fed naturally we cannot use the jish in our village because all offarmers in our village used pesticide We do really care about the toxic contaminant
there are not problems in distribution ofour products because with the high order in both oflocal villagers and many middlemen It makes shorten stock often
In the factor of food consumption and health and nutrition by the opinion of consumers reveals that they consume fermented fish in daily life Fermented fish is in the eating culture of Thai-Esarn people Fermented fish is able to make several menus and can be important ingredient for Thai-Esam food However the safety of consumption should be encouraged in the early stage of production until at the end of distribution point Moreover the producers are not sure about the completed clean and the amount of nutrition (eg protein fat or vitamin) of fermented fish
I do really like to eat fermented fish It is always in my kitchen 1dont know how much is suitable for eating in daily life and 1often eat without making it hot
my dad got the high blood pressure and the doctor recommended that it may
BMIC 2013 Ipage 92
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
---- --
I from eating high salty food
I do care in eating clean fermented fish but it is not sure when I have eating out at the restaurant because my favorite menu is spicy papaya salad with the main ingredient is fermented fish also
It is very hard to achieve the certificate to verify our product completely because the normal characteristics offermented fish are risky to contaminate with some taxies or parasites Its uncontrollable as well
I don I know how to make sure that our product having high protein or having other vitamins it needs to be check further by specialist We really dont know how to check it ourselves as well
With the factor of social environment the consumers OpInlOnS reveal that fermented fish is the local eating culture Although they leave their home away they have to seek fermented fish for cooking However they are worry in eating fermented fish in publicly due to the strong smell Interestingly the view point of people in Thai society seems not feel good with menu composing of fermented fish It is therefore the improvement of both product and attitude are needed to be changed immediately
1 do love to eatfermentedfish in several menus such as Som Tum Pla-ra So when 1 go aboard USA 1 try to order this menu in Thai restaurant there But the taste may be already changed softly for the foreigners there
I must care other people in my workplace after having lunch with Som Tum Pla-ra I need to clean my mouth suddenly
the main problems of fermented fish are in the strong odor and safety guarantee it will be good if it produce with standard and improve the quality of it as well
SUMMARY AND DISCUSSION The dilemmas of food security with the case of fermented fish that is the simple
menu of Asian people are discussed in two aspects There are the view point of producers and consumers The problem in each factor is different for each stakeholder as well For the side of producers the main problems are in the factor of agricultural potential (eg budget and knowledge) food production (eg shorten stock) food imports (eg qualified raw material by outsourcing) In addition by the consumers the main problems are in the factor of food consumption health and nutrition and social environment Therefore it is a necessity for the responsible sector as government to support in both of budget and knowledge in producing fermented fish for the upper stream of production The support of having organic farm is an alternative for reducing raw material outsourcing It is also made the producers confident that their raw materials (eg fish ground rice or rice bran) are nontoxic This implementation will create sustainability (Smith 2013) The quality and quantity have to be considered seriously in order to promoting this product to be widely consumed among Asian countries Moreover the local wisdom in producing fermented fish has to be learned and transferred this knowledge to the next generation The experience or knowledge from household can be a tool to improve food security (Perez-Escamilla 2012) Furthermore in medical care it should be supported and promoted through the healthy information for all consumers in having safety food (see more in the study of Mock
BMIC 20131 page 93
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
Morrow and Papendieck (2013)) ImportantlYl in cooperation to be ASEAN Community food security should be regulated widely with same standard among members (NSTDR 2013) Additionally it is very necessary to produce fit the international standard for opening a good opportunity in exporting to other region
around the world
LIMITATION AND FUTURE RESEARCH A single case in Ubon Ratchathani Province for this study provides rich context
and in-depth data (Yin 1994) Besides the sample was chosen by purposive sampling from infonnation-rich cases (Patton 2002 Djuric 2009) However as the suggestion of Eisenhardt (1989) and Grill (1993) the selected case is used for theoretical rather than statistical generalizability for conducting theory development The other key informants of other province should be studied further Moreover the key informants in other Asian country should be made a research in order to comparing the findings (see more the study ofCarletto Zezza and Banerjee (2013))
REFFERENCES
ASEAN Secretariat Strengthening Food Security for ASEAN Citizens ASEAN - us Cooperation on Food Security initiative MARKET Project Reduces Market Volatility through Increased Regional Trade [online] 2012 [cited 2013 June 2) Available from httpwwwaseanorgnewsasean-secretariat-newsitemstrengthening-food-securifyshyfor-asean-citizens-asean-us-cooperation-on-food-security-initiative-market-projectshyreduces-market-volatility-through-increased-regional-trade
Ba AD 2009 Regionalisms multiple negotiations ASEAN in East Asia Cambridge Review of International Affairs 22(3) 345-366
Carletto c Zezza A and Banerjee R 2013 Towards better measurement of household food security Harmonizing indicators and the role of household surveys Global Food Security 2 30-40
Chikhuri K 2013 Impact of alternative agricultural trade liberalization strategies on food security in the Sub-Saharan Africa region International Journal of Social Economics 4(3) 188-206
Choy KW Ramburuth P and Lee EA 2010 The Peoples Republic of China the ASEAN and Singapore A matter of economic cooperation and differentiated management Chinese Management Studies 4(2) 162-183
Dailynews The researchers from Khon Kaen University developed and added more value for feremented fish [online] 2013 [cited 2013 June 2] Available from httpwwwdailynewscothJthailand207905
Djuric A 2009 Qualitative approach to the research into the parameters of human security in the community Policing An International Journal of Police Strategies amp Management 32(3) 541-559
Eisenhardt KM 1989 Building theories from case study research Academy of Management Review 14(4) 532-550
Essuman KM 1992 Fennented fish in Africa A study on processing marketing and consumption FAO Fisheries Technical Paper No 329 Rome FAO
Food and Agriculture Organization of the United State (FAO) 1996 Rome Declaration on World Food Security and World Food Summit Plan ofAction FAO Rome
Food and Agriculture Organization of the United State (FAO) FAO Fisheries statistics [online] 2013 a [cited 2013 June 2] Available from
httpwwwfaoorgifisheryfacp216enCountrySector-Statistics
BMIC 20131 page 94
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
Food and Agriculture Organization of the United State (FAO) Food Security Indicators [online] 2013 b [cited 2013 June 2] Available from
httpwww faoorgpub Ii cationssoftfood -secu rity- i nd icatorsen Grill J 1993 Building theory from case studies Journal of Small Business and Enterprise
Development 2(2) 71-75 Hair 1 Money A Page M and Samouel P 2007 Research Methods for Business John
Wiley amp Sons England Hussain A and Routray J K 2012 Status and factors of food security in Pakistan International
Journal of Development Issues 11(2) 164-185 Jafry T 2012 Global trade and climate change challenges A brief overview of impacts on food
~ecurity and gender issues International Journal of Climate Change Strategies and Management 4(4) 442-451
Khan REA Azid T and Toseef MU 2012 Determinants of food security in rural areas of Pakistan International Journal of Social Economics 39(12) 951-964
Khatiwada BP Chaulgain B and Osti S 2012 Availability and use status of plant genetic diversities from forests for food nutrition and livelihood security A case from Chepang tribal communities of Nepal World Journal of Science Technology and Sustainable Development 9(2) 147-158
Kruasom T 2012 The Establishment of Sustainable Competitive Advantage of Rice Exporter through ASEANs Market A Case Study GMSARN International Journal 6(3) 105shy114
Mackereth cJ and Milner S1 2007 The influence of family culture on eating in low income families British Food Journal 109(3) 198-205
Mock N Morrow N and Papendieck A 2013 From complexity to food security decisionshysupport Novel methods of assessment and their role in enhancing the timeliness and relevance of food and nutrition security information Global Food Security 2 41-49
Molua EL 2012 Gendered response and risk-coping capacity to climate variability for sustained food security in Northern Cameroon International of Climate Change Strategies and Management 4(3) 277-307
National Bureau of Agricultural Commodity and Food Standards (ACFS) To be rich with exporting fennented fish [online] 2003 [cited 2013 June 1) Available from httpwwwacfsgothlnews detailphpntype=09ampid=6298
National Science and Technology Development Agency (NSTDR) 2013 Understanding AEC in Science and Technology NSTDR Pathumthani
Neuman wL 2006 Social Research Methods Qualitative and Quantitative Approaches Pearson USA
Nijkamp P and Vindigni G Food security and agricultural sustainability an overview of critical success factors Environmental Management and Health 13(5) 495-5 II
Patton MQ 2002 Qualitative Research and Evaluation Methods 3rd ed Sage California Perez-Escamilla R 2012 Can experience-based household food security scales help improve
food security governance Global Food Security I 120-125 Rehber E 2012 Food for thought four Ss with one F Security safety sovereignty and
shareability of food British Food Journal 114(3) 353-37l Smith P 2013 Delivering food security without increasing pressure on land Global Food
Security 2 18-23 Sudsawasd S and Mongsawad P 2007 Go with the Gang ASEAN ASEAN Economic
Bulletin 24(3) 339-356 Talaad Thai Market Product Prices [online] 2007 [cited 2013 June 2] Available from
httpwwwtalaadthaicompricesearchresultphptags=BBC5D2C3E9Diamp sresu lttext=ampsu bm it x=Oampsu bmity=O
Wang Y Tang J and Cao W 2012 Grey prediction model-based food security early warning
BMIC 2013 Ipage 95
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-
prediction Grey System Theory and Application 2(1) 13-23 Word Bank World Development Indicators (WDI) amp Global Development Finance (GDF)
[online] 2013 [cited 2013 June 1] Available from httpdatabank wor Id ban korgdatalhomeaspx Yin RK 1994 Case Study Research Sage California Yu B and You L 2013 A typology of food security In developing countries China
Agricultural Economic Review 5(1) I J 8-153
BMIC 2013 Ipage 96
- Dilemmas of Food Security in ASEAN-Sumalee
- sumalee2pdf
-