IST, Suratthani Rajabhat University Empowers GI Nasan Rambutan Products through Soft Power and the BCG Economy
Developing innovative community products and creative packaging to enhance the value of Geographical Indication (GI) products and strengthen sustainable local economies.
The International School of Tourism, Suratthani Rajabhat University (IST SRU), organized the workshop entitled "Creative Product Design for GI Nasan Rambutan through Soft Power and Prototype Packaging Development", held on 23 January and 16–17 March 2026 at Suan Sala Athit, Ban Na San District, Surat Thani Province. The program aimed to enhance community products, increase the value of GI agricultural products, and strengthen entrepreneurs' capabilities through the concepts of Soft Power and the Bio-Circular-Green (BCG) Economy.
The workshop was conducted as part of the university's academic service mission, focusing on transforming the unique identity of Nasan School Rambutan, a registered Geographical Indication (GI) product, into high-value products through creative innovation. The project adopted the Soft Power concept together with the BCG Economy Model to create sustainable economic opportunities for local communities.
The initiative encouraged active participation from farmers, community enterprises, entrepreneurs, and local stakeholders to jointly develop innovative products that generate greater economic value while preserving local identity and cultural heritage.
The first phase, held on 23 January 2026, focused on analyzing the strengths of GI Nasan Rambutan and brainstorming innovative product concepts. Participants explored methods for identifying the distinctive characteristics of local ingredients and transforming them into food and beverage products that meet modern consumer demands.
The second phase, conducted on 16 March 2026, emphasized food processing techniques, including ingredient selection, quality control, and hands-on syrup production using GI Nasan Rambutan. Participants developed prototype products with strong commercial potential and higher agricultural value.
The final phase, on 17 March 2026, introduced participants to the production of prototype beverages, including fermented products derived from GI Nasan Rambutan. Participants also learned logo creation, label design, and environmentally friendly packaging development using local materials to reinforce product identity and improve market competitiveness.
Project Outcomes
Participants successfully developed a wide range of prototype products, including processed foods, beverages, syrups, product branding concepts, logos, labels, and innovative packaging reflecting the identity of Ban Na San. They also strengthened their knowledge of branding, product development, value creation, and commercial marketing strategies.
Throughout the project, participants were divided into three practical learning groups under the guidance of distinguished experts: Mr. Yutthapong Matitham with Assistant Professor Dr. Yoksamon Jeheng, Mr. Jongchai Phakdee with Lecturer Tuangkarn Watbun, and Assistant Professor Dr. Uraporn Ruengwatcharin with Lecturer Pongkrit Nantanakorn. The instructors shared their expertise in product innovation, creative design, branding, marketing, and value-added development of local resources.
The project highlights Suratthani Rajabhat University's commitment to integrating academic knowledge, research, and innovation with community engagement. By applying the principles of Soft Power and the BCG Economy, the initiative contributes to increasing the value of Surat Thani's GI products, strengthening grassroots economies, and promoting sustainable community development.
SDG Report & Relevant Goals
This activity contributes to the following United Nations Sustainable Development Goals (SDGs):
| SDG Goal | Target Description | Connection to the Activity |
|---|---|---|
|
Goal 8: Decent Work and Economic Growth | Enhances local entrepreneurship by creating value-added GI products, increasing community income, and promoting sustainable economic growth. |
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Goal 9: Industry, Innovation and Infrastructure | Encourages innovation in food processing, creative product design, packaging development, and commercialization of local agricultural resources. |
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Goal 12: Responsible Consumption and Production | Promotes efficient utilization of local agricultural resources through environmentally friendly processing methods and sustainable packaging design. |
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Goal 17: Partnerships for the Goals | Strengthens collaboration among the university, local communities, farmers, entrepreneurs, and partner organizations to transform cultural assets into sustainable creative economic opportunities. |
