Ban Khlong Suan Community Turns Invasive Fish into 'Pla Chiang' to Generate Income
A rural community in Samut Prakan has tackled an invasive fish species problem by processing black-chin tilapia into pla chiang, a traditional fermented product that generates income while reducing the ecological threat.
The Ban Khlong Suan agritourism community enterprise has found an innovative solution to the invasive black-chin tilapia problem by processing the fish into 'pla chiang,' a traditional fermented fish product that generates income while reducing the invasive species population in local waterways.
The black-chin tilapia, an invasive aquatic species, has caused ecological damage and disrupted community life in many areas, including Khlong Suan Subdistrict in Phrasamut Chedi District, Samut Prakan Province. Rather than viewing this as merely a problem, the Ban Khlong Suan community enterprise chose to adapt and turn crisis into opportunity through food processing.
Therdsakdi Sonsathian, chairman of the community enterprise, explained that the group was established to promote livelihoods and income for local residents. The enterprise currently operates two main activities: community-based tourism and product processing. On the tourism side, they have developed 'Cha Len Camp' as a nature-based tourism destination near Bangkok. Their product processing maintains local raw materials and blends traditional community knowledge with modern technology.
The 'pla chiang' production process begins by grinding deboned and skinned fish meat, mixing it with seasonings like garlic, black pepper, sugar, and spices according to community recipes. The mixture is then kneaded until firm, stuffed into casings, formed into portions, and dried in the sun or oven to preserve shelf life and maintain distinctive flavors.
The turning point came with the black-chin tilapia infestation, prompting the community enterprise to adopt a new approach by using this invasive species as the primary raw material for processing. Through careful selection and preparation, they have developed multiple products including 'pla chiang,' boneless dried fish, and fish flakes that meet commercial standards. These products are also adapted into dishes served to tourists.
Although the black-chin tilapia population in Khlong Suan Subdistrict has decreased due to continuous removal efforts, the group's chairman emphasizes that success requires cooperation from all sectors. Widespread promotion of consumption and processing of this invasive species is the key to effective management.
The Ban Khlong Suan model is more than just business—it demonstrates how a resilient community with innovative solutions can transform seemingly intractable environmental crises into sustainable food security and income. Interested visitors can contact the 'Cha Len Camp Ban Khlong Suan' Facebook page or call 093-162-6478.
