This research main objective is to design and develop products lamps and wooden plate made from coconut leaves for home decorating items. The research began by studies the style and quality of coconut leaves after that questionnaire interview and observation of the behavior of people in the community were the tools to conduct this research. Samutsongkram District is the sample and the population was acquired by sampling group. The analysis of the data showed that the average percentage of products used in home decor products such as lamps and wooden plate. The products are used to decorate the home. The house should take into account the nature of the product because it allows the access to nature and the lifetime of the product are breaking easily digested because it is made from natural materials.

This research aims to study and develop fiber from Palmyra Palm to use In the design of furniture in the residence in Phetchaburi. The study was conducted by testing groups of user who use furniture made of fiber from Palmyra Palm in in the residence Puek Tian district in Phetchaburi the results are as follows. The study found that the criteria for design analysis from the experts were 4.13 at a high level and satisfaction in using the 4.30 on a high level. When evaluating the overall picture the average score of 4.22 was high level.

The development of loincloth at Ang-Hin Chonburi Stone Basin is to study the pattern of hand-woven cloth and to develop hand-woven cloth products. The area of study cloth loincloth and products of cloth loom hand Chonburi to be developed into a bag product. The results showed that. The information will be used to develop the luggage bag product three patterns of plaid pattern were studied Include Nok Ka Ta pattern Sai Pla Lai pattern and square pattern. The unique colour of the weaving group for design the bag has been developed in a variety of styles and functionalities that can accommodate five types of adolescent behavior. From the focus on the use of working age to study the behavior of the use of existing luggage and increase the usefulness of the use of behavior all models are versatile. Both can be transported for tourism can be inserted. There is a selection of materials other than loincloth to create a variety of materials including sewing so that the parts of the bag are strong especially the ear piece which requires heavy weight and is often damaged before. The first Choosing colors in cool colors. The majority of the sample chose Include Nok Ka Ta pattern (42.5%); they answered that cool tone loincloth was the most suitable tone for producing bag product(65%); the design was the most important factor affecting the purchase decision(60%); the sample mostly used bag when they worked (70%); the useful life of each bag was 2-3 years ( 52.25%); the sample decided to purchase the new bag because the old one was damaged (45%); the most wanted item for the sample was tote bags (42.5%); the suitable material to produce the bag product was leather (61.25%).

The objectives of this research are to propose a linear mixed model (LMM) with spatial correlation for an analysis of rice yields in Thailand to estimate the rice yield in each month of all provinces in Thailand to investigate factors influencing on the rice yields and to construct the maps of rice yields. A linear mixed model (LMM) in which the spatial effects follow the conditional autoregressive model (CAR) is used. The estimated rice yields are used to construct the rice yield maps. The dependent variables are the rice yield in each month of each province. The data are secondary data at a provincial level. The factors considered are rainfall averaged temperatures and regions. The results show that the factors influencing on the rice yields are rainfall averaged temperature and region. The amount of regional effects ordering from largest to smallest values are northestern region southern region western region central region eastern region and northern region respectively. The top ten provinces and months with high yields ranking from largest to smallest values are Ubon Ratchathani in November (1328000 ton) Surin in Novermber (1070000 ton) Si Sa Ket in Novermber (1023000 ton) Buri Ram in November (939400 ton) Nakhon Ratchasima in November (907500 ton) Roi Et in Novermber (852800 ton) Chiang Rai in Novermber (769800 ton) Khon Kaen in Novermber (692800 ton) Maha Sarakham in Novermber (676200 ton) Udon Thani in Novermber (620600 ton) respectively. The rice yeilds maps are easy for readers to identify which areas have high or low yields. They are a useful tool for planning decision making and implementing plans to help rice famers to increase their rice production.

This research has objectives to study about production process of four types of processed food product to study quality of processed food from pineapple Study the survey of consumer behavior of products made from pineapples that consumers like to eat if chopped chopped and processed into products that are already on the market. The top 3 are pineapple snacks (average 4.57) rice crackers (average 4.30). And flavored pineapple sheets (average 4.20) respectively. Study the processing process of pineapple from consumer product survey results. Pineapple pulp adds 40% in the ingredients of cracker products. The tasters give the most acceptance for their appearance color smell taste texture and overall liking. With an average of 8.10 8.83 7.95 8.03 7.95 and 8.00 respectively. Pineapple pulp replaced 100% banana juice. The tasters were the most accepted in terms of appearance color aroma taste texture and overall liking. The average values are 8.45 8.48 7.98 8.20 8.23 and 8.38 respectively. The optimum temperature and time for chopping and drying are temperatures at 90 degrees Celsius for 4 hours. Most respected in terms of appearance color smell taste texture and overall liking. With an average of 8.05 7.95 8.18 7.98 7.95 and 7.95 respectively. Study of chemical quality And physical quality of processed food products from pineapples Cracker products found that the quality of cracker chemistry Formula with the most moisture is as follows: Formula 3 (40%) Grams 3.30% Moisture Formula 2 (30%) Fat 21.37% Formula 3 (40%) crude fiber 8.38% Formula 1 (20%) Ash 2.00 percent Formula 2 (30%) Protein 2.03 percent as for physical quality brightness (L *) Formula 1 (20%) grams has the highest value 63.53 red (a *) and yellow (b *) Formula 3 (40%) grams has the highest values of 3.14 and 15.66. Pineapple pulp replaces some bananas by water. A pulp of banana pineapple replacement parts. The highest values are as follows: Formula 2 (30%) grams Moisture 54.01 percent Formula 1 (20%) grams Fat 0.35 percent Fat fiber 2.56 percent Ash 0.57 percent Formula 2 (30%) grams Protein 3.93 percent In physical quality the brightness (L *) formula 2 (30%) grams had the highest value 69.75 thered (a *) and the yellow (b *) formula 3 (40%) grams was very high. -1.61 and 12.67 dried seasoned pineapples The highest values are as follows: Formula 1 (20%) grams Moisture 8.02 percent Formula 3 (40%) Fat 0.68 percent Formula 2 (30%) grams Fiber 12.34 percent Formula 1 (20%) grams Ash 9.49 percent and 8.84 percent protein while the physical quality showed that the brightness (L *) formula 1 (20%) grams had the highest value 80.03 the red color (a *) had the highest value 9.24 and the yellow color ( b *) Formula 1 (20%) grams has the highest value. 24.76 Study consumer tests that affect In products processed pineapple Cracker products Consumers are satisfied with the product of cracker. At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level Pineapple snack products At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level Dehydrated Pineapple Products At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level