On September 6, 2026, the Research and Academic Service Center of Engineering (RACE) School of Engineering, University of Phayao, led by Assistant Professor Dr. Erawin Thavorn, Vice Dean for Research and Academic Services, together with the RACE team, organized the “KiriKhan Community Spirits: Public Awareness and Promotion” initiative. The activity was implemented under the project entitled “Enhancing Quality Control Processes for Community Distilled Spirits to Strengthen Sustainable Competitiveness: A Case Study of a Community Enterprise in Lo Subdistrict, Chun District, Phayao Province”
The project was undertaken within the framework of the “One School, One Sustainable Development Goal (SDG): App Tech Approach” initiative for Fiscal Year 2026 at the University of Phayao. The activity was held as part of the 3rd Walk and Wonder: “Flowers in Bloom at Khwang Sin Kao Ko”, hosted in the Ratchabutr Lane Creative Tourism District, Phayao Province.
The initiative was designed to translate research-based knowledge into market testing, knowledge transfer, and strategic communication of the identity of KiriKhan community spirits. It also sought to communicate the standards and production processes enhanced through research to consumers and entrepreneurs, thereby strengthening awareness of the product's distinctive value and potential. Ultimately, the initiative aims to support the development of KiriKhan spirits into a premium craft beverage while expanding the commercial utilization and societal impact of research outcomes.
A range of activities was organized throughout the event. One of the key components was “KiriKhan Heritage & Storytelling” which presented the story and identity of KiriKhan community spirits, encompassing the locally sourced ingredients, distinctive characteristics of the area, production processes, as well as locally grounded knowledge and research findings. The session was intended to foster a deeper understanding of, and meaningful connection between, the product and its community context among participants.
Another highlight was the “KiriKhan Tasting & Mixology Session” which provided participants with an experiential opportunity to explore KiriKhan spirits through product tasting and creative beverage demonstrations. The session also featured informative presentations on the products, enabling participants to gain new perspectives on the value, distinctive character, and development potential of community-based products.
The event also featured “Business Networking & Matching” which provided a platform for producers to engage in dialogue and explore potential collaborations with tourism operators, retailers, and media professionals. This component aimed to establish collaborative networks while creating new opportunities for public relations, market development, and the expansion of future distribution channels.
The implementation of this initiative demonstrates the School of Engineering, University of Phayao’s role in translating research-based knowledge into practical applications by connecting academic research with stakeholders in the tourism and creative economy sectors. Such interdisciplinary collaboration serves as an important mechanism for creating economic opportunities, promoting equitable income distribution within local communities, and supporting the development of Phayao’s creative districts. In the long term, these efforts contribute to sustainable local growth grounded in community identity, research-based knowledge, innovation, and the effective utilization of local resources.