The objectives of this research are to study the Development of Souvenirs from Soap Carving as Dipping Vegetables. the researcher aimed to investigate the target group’s satisfaction on Souvenirs from Soap Carving as Dipping Vegetables. The researcher examined five methods of soap making from plentiful soaps and then the researcher designed one drafting of soap carving method and determined the size of container for containing carved soap types of vegetable patterns of leaf patterns of flower dipping sauce container and dyeing colors. Then these aforementioned details of soap carving were considered by five experts and they chose the method of soap making and overall patterns for developing of a carved soap product as a souvenir adapting the technique of dipped vegetable carving. After that the products were the instrument for observing target’s group satisfaction amount 100 participants. The data were analyzed as means percentage and standard deviation. The results revealed that. Most experts have chosen the soap type no.5 given that soap texture is fine smooth sticky. The Almost of experts chose the 8 inches diameter of sphere containers. The vegetables that were chosen for carving were long cucumbers cucumbers carrots eggplants Thai eggplants white eggplants white turmeric and long beans. For the leaves carving the patterns of leaves were grooving and stencil. The patterns of flowers carving were single layer flower pattern alternating flower pattern and long shaped flower pattern. Along with the pattern of container carving for chilling paste was the container with lid pattern and the colors for soap painting was batik dyeing color. The satisfaction level of the target group toward the product The highest level of an average of 4.82 for the elegance of the product. The creativity of the materials is at the highest level of an average of 4.74. The value and utility of the product for a souvenir are at the highest level with an average of 4.90.

The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed basic yogurts 2 4 and 6 percent with other components in the formula: Pasteurized milk natural flavored yogurt granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic stable yogurt. Which the yogurt has 21 solids soluble in water white light yellow The texture of the yogurt is stable. After that mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios namely 30:70 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37 the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture ash fat protein fiber protein and carbohydrate was found to be 86.81 ± 2.83 0.40 ± 0.32 0.37 ± 0.23 3.02 ± 0.77 0.14 ± 0. 26 and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days found that total microbial count yeast mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013)

The objective of this research is to study and find the relationship between Role Perception of conservation Fruits and Vegetable Carving with individual variables including gender educational level and experiences of fruits and vegetable carving Contributing factor including knowledge of fruit and vegetable carving Opinion towards fruit and vegetable carving and participating in fruit and vegetable carvings conservation activities. The research sample were randomly selected 249 of Bachelors degree students of Home Economics Technology Faculty from Rajamangala University of Technology Phra Nakorn Rajamangala University of Technology Krungthep and Rajamangala University of Technology Thanyaburi. The research methods were questionnaires and collected data were analyzed by using descriptive and inferential statistics. The study found that The Role Perception of conservation Fruits and Vegetable Carving is at high level The opinion towards fruit and vegetable carving and participating in fruit and vegetable carvings conservation activities is in relation to The Role Perception of conservation Fruits and Vegetable Carving The Statistically significant were at a level of 0.05. The knowledge of fruit and vegetable carving was not related to The Role Perception of conservation Fruits and Vegetable Carving.

The purposes of this research were to : 1) knowledge 2) attitude 3) vegetables and fruits consumption Behavior 4) the relationship between knowledge and consumption of vegetables and fruits Behavior and 5) the relationship between the attitude of junior high school students Srinakharinwirot University Demonstration School (secondary). The samples junior high school students School University Srinakharinwirot (secondary education) were studying into 2nd semester 2017 academic year 268 people used the questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation and the Chi-Square. The results showed that to : 1) most students have no knowledge of the consumption of fruits and vegetables at a good level 2) attitude to the consumption of vegetables and fruits of students were moderating 3) most students have been a habit of consuming vegetables and stir occasionally the consumption of leave stems the fresh fruit consumption was often an apple banana orange grape mango guava strawberry and pineapple were the reason. Consumption of vegetables was delicious and fruit consumption because was delicious the food choices breakfast of steamed boiled and poached. Lunch fried food and dinner choices eat steamed boiled and poached. For snacks breakfast and afternoon snacks were eating oranges and grapes .The consumption of vegetables in one day less than 4 ladles and fruit consumption in one day less than 3 parts 4) the relationship between knowledge consumption of vegetables and fruit to the consumption of vegetables and fruits found that the relationship between the frequency of consumption of processed foods such as vegetables pickled dried and the frequency of consumption of fruit compote. The frequency of consumption of fruits and stir. There was no relationship between and 5) the relationship between attitudes in the consumption of vegetables and fruits with the consumption of vegetables and fruits found that the relationship between the frequency of consumption of fresh vegetables fruit pickle consumption frequency. The reason for vegetables and for the consumption of fruit and what kind of fruit consumption. Statistically significant was at the .05 level. There were no relationship.

The purpose of the qualitative study was to seek for on guidelines for increasing productivity of organic products (vegetables) of Thamsua community members in Kaeng Krachan Phetchaburi Province. Data collection was done through observation interview and document analysis. The samples were 10 leaders and members of Organic Product Division of Thamsua Community in Kaeng Krachan Phetchaburi. The research results revealed that problems and obstacles in increasing the organic product were the lack of worker and continuity to produce goods for distributing to meet the market demand. The solution could be done by increasingly distributing products the surrounding communities to meet the needs and quality control standard of the market. In terms of the management the community should have a clear management plan and appoint a committee to co-ordinate its policies plans regulations and management. They could invite other members from neighboring communities to be involved. As for the solutions for the production and product diversification external agencies might be asked to participate in the productivity enhancement such as public or private sectors and educational institutions for example. The government might be in charge of supporting for career development and income private sectors for more marketing channels while educational institutions might support for knowledge needed for increasing the productivity. Concerning marketing solutions for more distribution channels online marketing should be set up by coordinating with private sectors to provide additional distribution channels such as organizing product display booths with public and private sectors. Financial and accounting solutions for the lack of management funding sources should be organized through the community savings such as the Cooperative Community Enterprise or Provincial Cooperative office to e involved in accounting management to create systematic financial management.