: Research on the business model of curry paste products Ban Khlong Samrong Community Enterprise Ban Phaeo District Samut Sakhon Province towards a sustainable community economy the researcher aims to study and analyze a business model for curry paste products and to develop curry paste products. to be desired and choice for consumers by qualitative research and participative action research. (Participatory Action Research: PAR) and the research was conducted in 3 steps namely 1) to study the concepts and theories of Business Model Canvas in order to formulate a business model for Nam Prik Kaeng products; 2) Analyze the data from an in-depth interview. Focus group discussion from the stakeholders and 3) Content Analysis with the Nam Prik Kaeng product business model. Ban Khlong Samrong Community Enterprise Ban Phaeo District Samut Sakhon Province and summarized the research results by descriptive analysis. Enterprise Ban Phaeo District Samut Sakhon Province towards a sustainable community economy is to enable the development of a business model of the Ban Khlong Samrong Community Enterprise Group. By applying modern management knowledge to manage community enterprises The results of this research can be used to communicate and create mutual understanding among community enterprise members. as a guideline for further development of curry paste products And the knowledge from this research can be used to train the community enterprise group to have knowledge on business management. Suggestions from this research found that Ban Khlong Samrong Community Enterprise Ban Phaeo District Samut Sakhon Province still lacks knowledge in marketing. Therefore there should be an extension in the next market research project.

Study on the amount of soybean powder for substitution of coconut milk powder. The purpose is to reduce fat from coconut milk and use soybean powder to replace the concentration of finished coconut milk. By studying the basic formula of coconut milk powder by selecting 3 formulas and taking the most scores formula Bake at 70 degrees Celsius for 7 hours humidity at 1%. The results of consumer acceptance study by measuring the quality of the appearance texture color smell By leading to being accepted by consumers Testing the quantity of soybean powder suitable for the product by measuring the quality of appearance texture color smell. To be acceptedby consumers Study on shelf life of soybean powder substitution products in coconut milk powder in replacement of soybean powder Suitable and accepted by consumers Taken separately in an aluminum foil bag During the 2 month storage period quality assessments are done every 2 weeks. By measuring moisture color Aw and general microbes and mold yeast. Found that longer duration increased moisture and microbial values. But the number of microbes is less than 1 × 103 colonies pergram which does not exceed the standard of the community product standards.

The purposes of this research were 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School and 3) to study the students satisfaction towards multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials practical test appropriateness assessment form the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation. The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. Overall the efficiency was 80.70/89.75 which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School Overall it was at the highest level and 3) students were satisfied with multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program students MSC Thai culinary school. Overall it was at the highest level.

The research has developed the recipes and methods of producing chili curry green curry coconut milk red curry (Southern) and sour curry. The curry paste mixed with shrimp paste to make it convenient and to use. Learn how to mold chili curry the use of stainless steel blocks in forming the most convenient. Drying temperature of 65°C 2-stage and 11-hour drying time. The quality and physical chemical microbiological and sensory characteristics of chilli curry also passed the standard of community products. The design of packaging for cube green curry cube coconut milk curry (southern) and cube sour curry paste were the most accepted among Khuan Prai community members. To use the recipes for commercial distribution continues. A study of consumer acceptance of cube chili curry products. It was found that 150 general consumers accepted 100% Shelf life of 5 months was from April to August 2018. It was found that cube curry had a number of yeasts. Exceeded the standard in 5 months Red Curry (Southern) and Red Curry are also standard products. The research was conducted on September 1-2 2018 at Khuan Prai community enterprise Phunphin Surat Thani. 25 people can make cube chili curry products. It will also scale up the product to the community for distribution

The research project is to study and develop promotional and packaging. Show local identity Case Packagingcurry puff pastryproducts.Saraburi To design and develop a curry puff pastry product packaging. Saraburi up The concept presented by local identity of offense to the principles of packaging design. According to a study by the packaging. Can be divided into two categories: 1. Structural design of the packaging. The layout had a curry puff pastry products up. It will be arranged in two rows in such a way to save the living space for less. The size and structure of the packaging has a smaller size. So do not waste space on the arrangement for distribution. Form of packaging to handle. Can carry phones Bring more convenient Materials and structures to find in the market. Adopted by the user to suit up. It also ensures consistency in the cost reduction is not high but it can also work well. Shaped packaging is a rectangular shape that is easy to deploy overlap. Can unfold when not in use thus saving space. The material is used as a zip-lock plastic bag. In regard to air light and humidity allow the product packaging. Therefore it helps prolong the life of food to live longer. And types of packaging are paper coated PET plastic that is resistant to moisture and grease. 2. Graphic Design Packaging. It is the concept The format used is colorful eye-catching bright primary colors used to highlight the Crimson. It uses packaging with curry puff recipe because it expresses the colors of the local identity of SaraburiSaraburi. Packaging curry puff recipe is used as a flavor and bright color schemes. Beautiful as well but will have more color variations. By using blue yellow orange and green of the selected pattern. And illustrations of the design; The choice of symbols and illustrations that show the uniqueness of the offense. The target group mainly wants to emphasize is the Lord Buddha. The Benedictine people respect is very minor and sunflower image of curry puff pastry and so on. By adjusting the image application form. For a more contemporary. Arising out of the shortening to look simple. The detailed information on the product packaging design principles and the law. The specified quantity of goods that the original packaging is not listed. This will give confidence to more buyers. There are also more specific information on the introduction of Saraburi. To achieve more memorable. It also helps to promote tourism and sales as well. Letters used to highlight the characteristics of simplicity. Scripts are or flick to look stylish easily read. The results of the study results to evaluate their satisfaction with the packaging curry puff pastry products. The new offense below. At first the status of the target respondents were mostly people in Saraburi province. (Percentage 59.00) is mostly female (percentage 70.00) between the ages of 35-44 years (percentage 39.00) Professional Group is the first contract (of 37.00) and education level is Bachelor (hundred. 53.00 percent) The two assessed the satisfaction of new packaging formats found that the overall assessment of satisfaction packaging formats curry puff of a new target group. Satisfaction at the highest level with a mean of 4.66 divided by the package design. The following 1. The packaging structure The satisfaction rating for the packaging Currie.New puff of the target group. Satisfaction is the highest form of the overall package. The products are suitable In the most with a mean of 4.80 followed by the ability to turn - off the package tightly. It also has good storage facilities have satisfied the most with a mean of 4.76 2. Design Graphic Packaging. The most satisfied are the packaging.Identity and conveys the offense well. In the most with a mean of 4.86 and a minor use of color. Look at the bright beautiful colors that range