Suan Sunandha Rajabhat University, Udon Thani Education Center, Drives Community Development Through Wolffia Processing Innovation, Creating Jobs, Increasing Income, and Promoting Sustainable Resource Utilization in Line with the Sustainable Development Goals (SDGs)

Under the Project for the Development of a Learning Center for Innovation in Sustainable Community Resource Management through Wolffia Food Processing in Udon Thani Province, Fiscal Year 2026, implemented as part of the Rajabhat University Strategic Academic Service Project for Local Development, funded by the national budget for Fiscal Year 2026.

On Friday, July 3, 2026, at 9:00 a.m., Asst. Prof. Dr. Pattaravis Yuwattana assigned Ms. Teerarat Amnartcharoen, Director of the Special Affairs Administration Center, to organize a knowledge transfer workshop at Chor Thong Kwao Conference Room, Suan Sunandha Rajabhat University, Udon Thani Education Center. The activity aimed to enhance the capacity of local residents, community leaders, and community networks in Sam Phrao Subdistrict by equipping them with innovative techniques for cultivating and processing Wolffia, enabling them to develop sustainable careers, generate income, and strengthen the grassroots economy.

The program featured demonstrations and hands-on training under the theme, “Cultivating Wolffia: A Tiny Superfood for Home Consumption and Commercial Production.” The workshop was honored by the participation of Acting Sub-Lieutenant Phanus Sritrairuang, Director of the Social Welfare Division, Ban Chan Subdistrict Municipality, and Mrs. Sriprapa Sirikhamsing, Head of the Office of the Sam Phrao Subdistrict Administrative Organization, both recognized experts in Wolffia cultivation. They shared knowledge on the nutritional benefits of Wolffia, cultivation techniques using an organic closed-system with coral tree leaves, methods for improving production quality, and strategies for product processing and value-added marketing.

The training demonstrated that innovative Wolffia cultivation can increase the market value of the product from approximately 150 THB per kilogram to 250 THB per kilogram. Moreover, the cultivation system produces clean and safe Wolffia suitable for fresh consumption while reducing contamination risks. The harvested Wolffia can also be developed into a variety of value-added products, including fresh Wolffia, Wolffia noodles, dried Wolffia powder, and animal feed. This approach maximizes resource efficiency in accordance with the Zero Waste concept by minimizing waste and making full use of available resources.

The project reflects the university’s commitment to integrating academic knowledge, research, and innovation into local development. It aims to strengthen food security, promote sustainable livelihoods, improve the quality of life for local communities, and support the achievement of the Sustainable Development Goals (SDGs), including:

SDG 1: No Poverty – Creating employment opportunities and increasing household income.

SDG 2: Zero Hunger – Promoting the production of nutritious food and enhancing food security.

SDG 8: Decent Work and Economic Growth – Supporting career development and strengthening community enterprises.

SDG 9: Industry, Innovation and Infrastructure – Transferring innovative Wolffia cultivation and food processing technologies to local communities.

SDG 12: Responsible Consumption and Production – Encouraging comprehensive agricultural processing based on the Zero Waste concept.

SDG 17: Partnerships for the Goals – Fostering collaboration among the university, government agencies, local administrative organizations, and community members to achieve sustainable community development.

The event attracted significant public interest, with participants gaining practical knowledge and cultivation models that can be applied at the household level or expanded into supplementary occupations. The initiative is expected to help generate additional household income, strengthen the grassroots economy of Udon Thani Province, and promote environmental conservation through sustainable resource management.

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