The objective of this investigation was to examine the cultural relationship of the production and comsumption of Khao Puk of the Lahu and the Akha as well as the production process of Khao Puk for sale to tourists and the interested public. The data were collected by observing, interviewing and recoding the atmosphere while interviewing. It was found that Khao Puk was the food related to the lifestyles, traditions and rituals of the two ethnic tribes. It was produced not only for consumption but also as a sacrificial item in rituals. It responded to spiritual as well as physical needs of community members. The production and consumption were related to rituals, beliefs, social relationship, ethics and health. The belief was related to auspiciousness, prosperity, ancestral spirits and deities, bringing about family, kin, community and social relationships. The transference of this cultural trait was via the production and consumption at rituals, traditions and festivals. The production process revealed that producers did not have knowledge about food hygiene. The food preservation was conducted by drying in items the sun. The food item was sold mainly to community members and it was seasonal. Recommendations included change of the food item in other cultural dimensions and production improvement for sale to tourists and the general public.