Paper Title
From Tradition to Innovation: Enhancing Competitiveness in Community Enterprises with New Product Development

Abstract
This study explores the enhancement of competitiveness in community enterprises through the development of new products and packaging, focusing on the Ban Tha Yiam Community Enterprise in Yasothon Province, Thailand. The primary product, fermented fish ("Pla Som"), faced challenges such as inconsistent quality, short shelf life, and inadequate packaging. Using a participatory action research approach, this project engaged community members in identifying issues, improving production processes, and designing suitable packaging to align with market demands. Key interventions included standardizing product sizes, adopting improved frying techniques, reducing oil retention, and introducing oil-resistant packaging to enhance quality, hygiene, and shelf life. Additionally, value-added products, such as chili paste and snacks, were developed to minimize waste and expand market opportunities. These efforts highlight the potential of integrating local expertise and modern technologies to foster sustainable growth and competitiveness in community enterprises.