The purpose of this research was to develop new mixed fiber from waste cocoon and other plant fibers. It was found that waste cocoon has qualitative properties to produce new mixed fiber when mixed with five kinds of plant fibers namely cotton yarn linen yarn pineapple yarn ramie yarn and hemp yarn. The processes included boiling waste cocoon in wetting agent water and Sodium Carbonate for 30 minutes at 90 ºC and dehydrating it. After that short cocoon yarn was obtained. Then mix it with the five kinds of plant fibers with the ratio of 50:50 in carding at silk card and undergo mixing and spinning process. Qualitative test result of new mixed fiber from waste cocoon used as weft yarn and five kinds of plant fibers used as warp yarn in industrial weaving showed that fiber from waste cocoon mixed with hemp yarn has the best breaking strength of 194 CN/tex followed by waste cocoon mixed with ramie yarn of 149 CN/tex waste cocoon mixed with linen yarn of 146 CN/tex waste cocoon mixed with pineapple yarn of 145 CN/tex and waste cocoon mixed with cotton yarn of 143 CN/tex. Meanwhile fiber from waste cocoon mixed with heft yarn has the best mean elongation of 2.30 cm followed by waste cocoon mixed with cotton yarn of 2.32 cm waste cocoon mixed with ramie yarn of 2.77 cm waste cocoon mixed with linen yarn of 3.42 cm. and waste cocoon mixed with pineapple yarn of 3.43 cm. Thus the research results indicated that fiber from waste cocoon mixed with hemp yarn is good for producing home textile as it has the highest breaking strength while fiber from waste cocoon mixed with pineapple yarn is good for producing clothes.

The Academic Treatise “The 1st RMUTP International Conference: Green Trends in Foods Crafts Fashion & Textiles” aims to collect and distribute academic papers from oral and poster presentation approved to be presented in the 1st RMUTP International Conference: Green Trends in Foods Crafts Fashion & Textiles held on 13-14 July 2009 at Novotel Hotel Bangkok.

The objectives of this study were 1 ) to investigate the marketing mix factors influencing sukiyaki consumption among the elderly in Bangkok 2) to explore the consumer behavior of the elderly in sukiyaki consumption and 3 ) to study the relationship between marketing mix factors and the behavior of the elderly in sukiyaki consumption in Bangkok. The sample was 400 elderly people aged 6 0 years and over who living in Bangkok and consumed sukiyaki as food. A questionnaire was used as a research instrument. Statistics used in data analysis were frequency percentage mean standard deviation and hypothesis testing using Chi-Square. The results found that 1) overall opinion of the sample group was at a high level in terms of opinion on service staffs distribution channels product price service process and physical environment except for marketing promotion there was at moderate opinion. 2) In terms of sukiyaki consumption behavior the most popular ingredients in sukiyaki were fresh vegetables meat and meat products noodles and starchy foods eggs and mushrooms. The sample group liked to consume in sukiyaki restaurants. The reasons for sukiyaki consumption were the taste quality freshness various menus and the price of the food was reasonable with the quantity and quality. The frequency of consuming sukiyaki was less than once a month followed by once a month. The average food cost was between 201-300 bath per person. Most sukiyaki consumption time was on weekends between 13.01-16.00. Most of the consumption consisted of family members and the number of people eating was 4 or more. 3) Marketing mix factors included product factors price distribution channels marketing promotion service staffs service process and the physical environment found to be related to Suki food consumption behavior in terms of the reason for consumption the frequencies used in food consumption per month the average consumption cost per time per person and the time spent in food intake with statistical significance at the .05 level.

This research focuses on 1) designing packaging for dairy products to increase value for ecotourism in the Lower Central Region. 2) to promote and develop packaging in accordance with ecotourism. (Eco-tourism) Linking tourist attraction to community in the area to increase income. In the central region 3) to test the consumer satisfaction on the packaging of processed products from Province of Lower Central Thailand Has been developed to increase the value of the product. There are samples people are buying products for the Kao keat Community and art Kao Koet Royal Folk Arts and Crafts Center Phra Nakhon Si Ayutthaya Province. Design and development of specialist print design packaging design materials and methods: 1) questionnaire give feedback before drafting the sample for use as a draft design guideline. Packaging and quality evaluation forms packaging design 2) questionnaireSatisfaction survey for sample with the draft of the package products “Milk Kgaw Yacu Dessert Kgaw Yacu ” The analysis of the data uses a summary method consisting of the results of the lecture. Average and standard deviation The results are as follows. (1) The study on design and development of packaging for duckweed milk products to promote value added for ecotourism “Milk Kgaw Yacu Dessert Kgaw Yacu” have a lot of questions. Specialists pay attention to the form and material of the Product 1A packaging as a package. Dairy Products Ranked 112 peple accounting for 56%. Product 2 /LO-YACU1 43 people 21.5% and 77 product / LO-YACU2. 38.5 percent chose plastic materials 80 percent and quality assurance Professional Satisfaction Characteristics of the packaging. (2) Summarize the results of the selection of the overall development mod¬el from the packaging design survey 4 most “Milk Kgaw Yacu Dessert Kgaw Yacu ” products SET 1A-design 4 Mean = 3.81. Standard Deviation is 0.15 / Product 2 LO-YACU1.design 4 the average is 3.90 the standard deviation is 0.17 and Product 3 LO-YACU1 design 4 with an average value of 3.87 a standard deviation of 0.15.