The preparation of this project is to Study and Development Packaging processed agricultural products from local knowledge. Women privatization Tha Sao Sai Yok district Kanchanaburi to design and develop a new form of packaging. Technically packaging design According to a study by the packaging. Can be divided into two categories : The study design packaging. Can be divided into two categories found. 1. Structural Packaging The format of the package can be purchased on the market. Based on the usage right. To comply with the reduced cost is not very high but can work well. The packaging is a rectangular shape that is easy to deploy overlap. Make no space to display the product for distribution. The printing system is offset (Off Set Printing) Printing System is the most commonly used around the world today. Because the prints are streamlined in the artwork. Printing is hassle-free printing multi-color or four-color images with exquisite beauty so much so type in the number. The price will be even lower. 2. Graphic Packaging It is the concept The format used bright colors beautifully. Notably The pattern of the illustration is based on the nature of the photo. Use graphic background decorations to match the content. Product Story / Product And highlight Group Identity / Community. Simplicity and crisp writing are easy to read. The findings Summary of satisfaction on the new packaging. 1. Structural Packaging Has satisfied most of the forms. The overall packaging Are appropriate to the product At the highest level with an average of 4.81 2. Design a graphic package. Most are sat

The purposes of this research were to Guidelines for design and development of products processed woven from sedge professional groups Ban Wa Wa Ban Muang Khon Kaen. Sample group in research is foreign tourists 50 people and Local people 50 people. Wants to buy processed of products processed woven from sedge professional groups Ban Wa Wa Ban Muang Khon Kaen. Tool used in research is a questionnaire want side different of the target audience have confidence equal to .930 statistical analysis was performed by percentage. Average mode and questionnaire to evaluate satisfaction in the field of use and in marketing processed products from woven reeds in the process evaluation choice and in the evaluation process compare with the original souvenirs by the questionnaire 2 copies have confidence equal to .830 and .784 respectively. Statistical analysis was performed by means of percentage mean and test the hypothesis with the t-test statistic type Dependent Sample. The research concludes that. 1. The processed product design woven from reeds method 1 suitable for buying relatives brethren. Method 2 suitable for buying in the family and Method 3 suitable for buying boss adults. 2. Select target group the processed product design woven from reeds in method 2. Statistically significant at the .05 level vendors are more satisfied than the original model in almost every aspect. 3. The target group is satisfied in processed products woven from reeds the new model is more than the original model on all sides and processed products woven from reeds powerful new applications rather than processed products woven from reeds original form.

Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.

The objectives of the Development of Thai Song Dum Fabric Pattern by Computerized Embroidery Machine for Living Room Products are as follows 1) to develop Thai Song Dum fabric pattern with computer machine for living room products and 2) to study the satisfaction of consumers towards the pattern of Thai Song Dum fabric with computerized machines for living room products. The sample group consumers who visit Bang Luang Market Thung Bua Daeng Floating Market and Lam Phaya Floating Market by using 50 consumers in each market including 150 consumers in 3 markets used to analyze data such as mean percentage standard deviation and analyzed the data by using computer software. The results of the research showed that most consumers were satisfied with the overall picture at a high level. The satisfaction of consumers Bang Luang market the first is the living room product the Dok Priew pattern with an average of 4.47. The Dok Chan Lom pattern has an average of 4.40 and the Dok Bua pattern has an average of 4.37. The consumer satisfaction Thung Bua Daeng floating market. The first is the Dok Bua patterned living room product has an average value of 4.56. The Dok Chan Lom pattern is 4.50 and the Dok Priew pattern has an average of 4.44. The consumers satisfaction Lam Phaya floating market is the Dok Priew has an average of 4.49 the Dok Chan Lom pattern is 4.48 and the Dok Bua pattern is 4.37.

The purposes of this research were : 1) to study the formulation of eggshell clay suitable for development which is a new material in home decoration products inspired by stucco work Wat Phra Chetuphon Wimol Mangkhalaram2) to design and fabricate home decoration products from inspiring stucco work Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay and 3) to study the satisfaction of experts on home decoration products from the inspiration of the stucco work Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay. The processes of the research were to study the formulation of clay from eggshell by assigning 5 experts 3 clay mold experts and 2 clay sculptors and select the most suitable formula for 1 formula design and development of home decoration products inspired by stucco work Wat Phra Chetuphon Wimol Mangkhalaram 3 types: mirror frame lamp and vase 3 types of each type 3 types of design 5 experts 2 design instructors 3 interior designers 3 types of the most suitable type 2 interior designers selected the most suitable type for each type of 3 ones. Then fabricated products for home decoration eggshell molding from inspiration stucco work Wat Phra Chetuphon Wimol Mangkhalaram.There were 10 experts for product evaluation ; 5 of them were from clay expertises and the remaining persons were the product designs and inquire about the satisfaction of experts with the product. The results showed that: 1) experts give the highest level of satisfaction to an appropriate eggshell formulation equal to 4.25 in all areas in formula 1 2) research results for product designs experts are interested in choosing a home decoration product designs from the inspiration of the stucco work of Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay. Classifying products for mirror frame type 2 (3 people 60 %) lamp type 2 ( 4 people 80%) and vase type 1 (3 people 60%) and 3) experts have overall satisfaction towards home decoration products from the inspiration of the stucco work of Wat Phra Chetuphon Wimol Mangkhalaram with eggshell clay at the highest score In every aspect of satisfaction such as product functional material and satisfaction with an overall average score of 4.53 from 10 experts.