Material culture and way of life of the mon sao - kradong community in bang pa-in district, phra nakhon si ayutthaya province

Abstract

             This research aims to 1. study the connection between Matat and the Mon way of life in the Mon community of Ban Sao-Kradong, and 2. examine the problems, obstacles, and solutions regarding the management of Matat within the community. The key informants consisted of 13 individuals selected through purposive sampling, including community leaders, village committee members, and residents of the Mon community of Ban Sao-Kradong, Khanon Luang Subdistrict, Bang Pa-in District, Phra Nakhon Si Ayutthaya Province. Data collection involved both participant and non-participant observation. Content analysis was employed to interpret the findings, and direct quotes from interviews were utilized to support the analysis.

            The research findings indicate that 1. the culture of consuming Matat has long been part of the Mon way of life in the Mon community of Ban Sao-Kradong. Residents traditionally use the fruit in cooking based on local wisdom and ethnic-specific methods, such as preparing Matat curry (Kaeng Khua Matat) and sour curry with Matat (Kaeng Som Matat), which are culinary traditions reflecting the lifestyle of this ethnic group. 2. Current problems and obstacles include difficulties in managing Matat yields. The cause is that Matat trees in the community produce fruit only seasonally, and the yield per tree often exceeds local consumption needs. Furthermore, the younger generation lacks interest in consuming fruit, and there is a lack of appropriate preservation technology, resulting in spoilage. These issues make finding markets a significant obstacle in developing this local plant, preventing it from being promoted as a commercial agricultural product or a One Tambon One Product (OTOP). Proposed solutions focus on promoting processing activities to extend shelf life, alongside collaborating with local administrative organizations to integrate marketing channels with the conservation of the Mon ethnic identity and culinary heritage.