The development of information system to promote the product of Ban Samruen Community Enterprise Phetchaburi Province has the objective to promote the product of Ban Samruen Community Enterprise. Increase distribution channels for community products. In addition assess the satisfaction with the information systems to promote community science products. The built system makes operation easier. Data storage and product type classification Organized using PHP5 HTML5 CSS3 SQL and phpMyAdmin to design the database. The results of the satisfaction assessment of 30 website visitors was 4.57 the highest level. And the evaluation of system performance by experts on average 4.60 was at the highest level showing that the information system for promoting products of Ban Samruen Community Enterprise Phetchaburi can be applied to promote community enterprise products for the future use

The research purposes were aimed to study the demand for Thai scented popped rice packaging to develop Thai scented popped rice products of a handicraft community in Bang Kaew Sub-district Bang Phli District Samutprakarn Province and transfer the obtained knowledge to the interested one and community. The population and samples of the research study on the demand for Thai scented popped rice packaging product development from a handicraft community in Bang Kaew SubdistrictBang Phli District Samutprakarn Province were 50 handicraft workers including 38 womenmostly housewives and 12 men. Most of their professions were labors aged between 31 and 60years old. The samples that were 31-40 years old were accounting for 20 percent 41-50 years oldaccounting for 44 percent and 51-60 years old accounting for 20 percent of the group. The research tools used to collect data was the questionnaire administered to evaluate the satisfaction of the Thai scented popped rice packaging. The results of the study revealed their needs on these following features: the materials used in the production of Thai scented popped rice packaging to have a mixture of paper and plastic accounting for 54 percent and the environmental -friendly packaging accounting for 26 percent. In terms of the packaging size 64 percent of the group agreed with the size of 21.0x29.7 cm (A4) and 36 percent for 14.85x21.0 cm (A5). Concerning the objectives of the use of the Thai scented popped rice products 66 % was used as presents and 34% as souvenirs. In relation to the distributing location 54 percent believed the products should be available in the provincial souvenir shop and pricing should base on the size of Thai scented popped rice packaging: 21.0x29.7 cm. (A4) priced 500-800 Baht accounting for 36% and 14.85x21.0 cm. (A5) priced 200-300 baht or accounting for 30 percent. The majority of the 30 participants were female accounting for 10.00% aged 46-55 years old or 46.67% revealed in the evaluation that their satisfaction regarding the project was at the highest level with the mean of 4.65 or 91.67%.

This research study was aimed to investigate 1) elementary Information economic and social factors 2) happiness 3) compare the level of happiness classified by elementary information and economic factors and 4) study the relationship between social factors with the happiness of the people. The sample consisted of 400 people living in the community of National Housing (Wat PhraNgoen). The statistics used were frequency percentage mean standard deviation the comparison of t-Test and f-Test with one-way ANOVA and Pearsons Product-moment correlation coefficient. It was found that most of the samples were married females between the ages of 41-50 years old with high school education (M.4 - M.6) or vocational training. They had their own business and the number of family members were one or two persons earning the personal income per month of 10001 - 15000 per person and the family income per month of 10001 - 20000 Baht without the implementation of the household accounting. Their household expenses included the payment for water electricity and other utilities. Most of them had liabilities and had to make the payment of 29.44% for debt repayment on time. The debt settlement was moderate with a few savings each month and the income was closely equal to the expenditure. In the overall the people had practical social factors. In the overall each aspect also yielded high level of family leisure and personal relationship while the remaining three including the social relationship living behavior and the community characteristics were moderate. In addition the results revealed that senior people number of family members and the difference in debt payment had different levels of happiness in the overall. The social factors had a low positive relationship with the happiness of the residents living in the community of National Housing (Wat PhraNgoen) at the .05 statistic level.

Sweet tamarind is a unique and economic plant of Phetchaboon province and it has already been geographical indication (GI) registered. One of its main problems is fungal degeneration which cannot be physically visible. This causes the consumer’s uncertainty on its quality especially sweet tamarind from small communities. This led to the study on the use of household heat to reduce fungal degeneration by steaming at 100oC for 50 60 70 and 80 minutes and drying in the hot air oven at 70oC for 3 hours. It was found that increasing the heat resulted in darkening the sweet tamarind color and heightening up its content moisture (p<0.05) statistical significance. Drying temperature at 60 70 and 80oC revealed the higher the heat the shorter the drying time and the sweet tamarind content was darker. In addition drying significantly decreased the moisture and preference score of sweet tamarind (p<0.05). The storage of sweet tamarind in mesh bag at ambient temperature revealed that the increase of the storage time resulted in a significant increase in the moisture of the sweet tamarind shell (p<0.05) and could preserve the tamarind for at least 12 weeks without the deterioration from the fungus.

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community The potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer in Praknamdaeng Community and Study knowledge of food ingredients method traditional food in Praknamdaeng Community. This research design was survey research conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 1. There are 132 types of local foods were found and classified into three groups namely main dish dessert as well as preserved and processed foods. 2. As for the potential in raw material resources two types of traditional foods were at a high level and in the aspect of the potential in production process all kinds of the foods were also at a high level preserved and processed foods .From the result of wisdom transfer all types of the foods were at a moderate level 3. As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and Meats such as Thai fish tilapia mullet sea catfish snapper mackerel shrimp shrimp shrimp crab sea crab etc. Vegetables such as vegetables vegetables sprout etc. Most sweeteners use coconut milk coconut sugar and sugar. Food preservation and food processing will use raw materials such as fish shrimp and use salt as an ingredient in preserving such as drying preserving by using salt etc. In addition the traditional cooking methods of the local in Praknamdaeng Community most of the red curry dishes are made from curry with local vegetables are used in the local cooking such as hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat.There is no easy way to do that. Food preservation and processing were sun-dried fish and deep-fried marinated fish