The research aims to 1) study process and management of supply chain and local product quality, salted jellyfish, in Samut Song Khram, 2) study problems and obstacles in the supply chain of salted jellyfish processing of local food processing group in Samut Songkhram, and 3) study the guideline to improve efficiency and upgrade the supply chain of a local food processing group in Samut Songkhram. The research instrument was a survey, observation, and unofficial interview. The samples for data collection were 46 people. Content analysis was used as an analysis tool. The results of this research revealed that, according to the SCOR model, all people concerned with raw materials such as suppliers and contractors have to plan extensively for the supply chain and apply the SCOR model to manage their activities in the jellyfish processing community enterprises. All processes of the SCOR model; Plan-Source-Make-Delivery-Return, showed that the community enterprises in Samut Songkhram can handle their supply flows from the upstream to downstream efficiently. Besides, they connect and build their networks internally and externally, specifically with the government sector that concern with their activity. Therefore, they have fewer problems in the situation of COVID-19 spreads. The supply chain management of the community enterprises in Samut Sonkhram can be used as the guideline for other food processing industries to manage their supply chain.