The purpose of this study was to examine the knowledge management of local wisdom. This qualitative research was mainly conducted at Bang-Khurat Subdistrict Bangbuathong Nonthaburi. The research tools were in-depth and focus group interview. The statistical data analysis was SWOT and content analysis. The results were found as follows: 1. Community products: Bang-Khurat’s local products were commercially available including 1. traditional Khao-Chae 2. plastic basketry 3. clay artificial flowers 4.silk artificial flowers 5. genuine leather/patent leather bag products 6. magnetic mobile 7. leather bags 8. silk-lined pottery 9. organic riceberry 10. water spinach farm groups 11. OTOP Nawatwithi tourism community Khlong Ta-Chom Village moo.9 Bang-Khurat Subdistrict. 2. The SWOT analysis of Bang-Khurat products: It was revealed as following: 1. Strength: There were good leaders well-qualified staff and high-quality materials found in the local community. 2. Weakness: Most of the staff did not have enough money and lack of IT marketing and public relation knowledge. The last problem was ignorance of younger generation. 3. Opportunity: As a result of todays many more lines of businesses the community had opportunities to do E-commerce establish a small and micro community enterprise (SMCE) to earn their living increase income and build their brand. Moreover the government sectors were ready to support the community. 4. Threat: According to the community discussions their main obstacles were production marketing and technology. 3. Bang-Khurat s knowledge management: The source of knowledge came from their ancestors knowledgeable persons experts from the outside communities autonomy learning and study visit. 4. Body of knowledge’s process: The characteristics of local wisdom were both traditional and developed mostly starting from acquiring the knowledge experimenting adapting and improving the original products to the new ones. 5. Knowledge transfer: The knowledge was transmitted both formally and informally to their offspring interested neighbors students and youth in the community. 6. Knowledge management plans: They included family businesses group member training taking knowledge notes online teaching and providing some learning courses for local schools and academic institutions. 7. Knowledge management problems: According to the community discussions there were lack of continuity management and coordinators no official grouping limited scope of knowledge ignorance of younger generation and lack of inheritors.

Research on this It is a quasi-experimental research. The objectives 1) to study the current weaving patterns and techniques about product processing with the participation of communities in Nakhon Nayok and Chanthaburi 2) to extract fibers from reeds tree 3) to design weave patterns in reed fibers 4) to create new weaving patterns in reed fibers 5) to dye the reed fibers 6) to carry out weaving of fabrics according to different patterns 7) to create products from weaving patterns from reed fabrics for commercial purpose 8) to examine the performance of reed fabric and reed fiber processing products 9) to improve and develop the defect product processing in order to meet the standards and market demands. the research team began training to extract fibers from reed fibers designing on fabric product processing and reed fiber products processing with have an interview observe and create a research evaluation tool. The results were obtained for statistical and qualitative analysis and summarize the results of research. Population and sample groups used in this study were people interested in weaving The sample of 75 people was obtained by simple randomness. The study method used to collect data by constructing a satisfaction survey questionnaire The research found that people in two provinces the community of Bang Sa Kao Sub-district Laem Sing Chanthaburi and the community of Kaem Khong and Lam Bua Loi Sub-district Pak Phli Nakhon Nayok 1) can take a training weaving course from reed fibers in practice able to extract fibers from papyrus and designed more than 10 beautiful weaving patterns from reed fibers the satisfaction was at a high level. 2) the group of people was able to weave fabrics from reed fibers with the technique of using yarn from reed fibers as weft yarn and uses artificial fibers real silk and cotton as yarns will make the fabric not broken while weaving and having dense fabric with a high level of satisfaction 3) able to dye the reed fibers from natural materials such as indigo shellac jackfruit coconut shell etc. 4) can weave the fabric according to the pattern more than 15 beautifully designed weaves and 5) can be transformed into a beautiful reed fabric product such as the handbag womens bag in various forms to meet the needs of the community shoes and household appliances as well as bringing the results of product testing to develop to be even more standardized in order to develop and the branding design of the product in the future.

The objectives of this research were to 1) study patterns and patternsmaking of Hmong tribal top 2) design and develop Hmong tribal top 3) investigate satisfaction towards Hmong tribal top. The sample used in this study were 378 Hmong villagers residing in Mae Chaem District Samoeng District and Ganlayani District. Satisfaction questionnaires towards Hmong tribal top designs and 2 Hmong tribal top prototype developments were used as tool for the consumersatisfaction data collecting. The descriptive used for statistical analysis in the studywere the frequency percentage arithmetic mean and standard deviation. The research findings were as follows; (1) Most of the respondents were married ageing between 26 to 30 years old. They were mainly self-agricultural activities owner having monthly income lower than10000 baht with educational background lower than bachelor degree. The study revealed that majority of male respondents 97.88 % were capable to make Hmong tribal cloth. In contrast majority of female respondent 89.42 % were knowledgeable in Hmong apparel making. Predominantly the respondents largely wore Hmong apparel privately tailored by family member 75.13 % in male respondents and 79.89 in female respondents. Unanimously most of male and female respondents satisfied by the Hmong tribal top prototype 88.89 in male and 81.48 in female because of its ease of movement in all positions. Most of respondents were content in design and Hmong tribal top prototype. Male respondents preferred Hmong male tribal top No.1 to No.2 with average 4.31 and 4.25 respectively. Overall the satisfaction of both designs was in high level. Meanwhile female respondents were satisfied by female top prototype No.1 than prototype No.2 with average at 4.35 and 4.27.

The development of fruit cake products using quinoa flour mixed with rice flour and vegetable fat were aimed ( 1) to study the optimal ratio of quinoa flour and rice flour as a substitute for wheat flour in fruit cake products ( 2) to study the use of vegetable fat as a substitute for butter in fruit cake products using quinoa flour and rice flour mixture ( 3) to study the nutritional value of basic fruit cake and fruit cake using quinoa flour and rice flour mixture and using vegetable fat instead of butter and ( 4) to study consumer acceptance of fruit cake products that using quinoa and rice flour mixture by using vegetable fat instead of butter. The results showed that the appropriate ratio of quinoa and rice flour mixture as a substitute for wheat flour was a ratio of 50: 50 which achieved preference ratings higher than the ratio of 60: 40 and 70: 30 based on sensory evaluation. The study on the use of vegetable fat as a substitute for butter in fruit cake recipes showed that the use of fat obtained from rice bran oil had higher mean scores of favorability than the use of fat from coconut oil and fat from olive oil. The nutritional value of fruit cakes using the mixture of quinoa and rice flour and fat from rice bran oil as a butter substitute was compared with the basic recipe. It was found that the nutritional value was not much different. The fruit cake recipe that uses quinoa flour mixed with rice flour and fat from rice bran oil in 100 grams can provide 368.30 kilocalories with a moisture content of 32.22% protein 6.02% carbohydrates 41.10% fat 19.98% ash 0.68% and calcium 507.57 mg. And from the results of the acceptance study of 120 general consumers who had opinions on fruit cake products that use quinoa flour mixed with rice flour and fat from rice bran oil 4 3 % found that fruit cake products had novelty and interesting followed by 25% of the nutrients that were beneficial to the body with 100% acceptance of the developed products.

Area status of the Pak Chong Subdistrict Administrative Organization Chom Bueng District Ratchaburi Province Able to demonstrate community capital and potential In dealing with the situation In the area consists of 3 parts: ( 1) The context of the area It is information that gives rise to an understanding of the history of the district. Economic topography Society culture and traditions Domination Community environment including And the target population in the area (2) development path It is information of the situation or problem of the area. Tasks or activities that meet Affected people Associated social capital And performance demonstrated by the time it has taken place and in this section it reflects the concepts and principles for developing or dealing with the status or problems of the area that are consistent with the vision and mission. Of the local government organization And (3) the capital and potential of the area Social capital is an intriguing background used to deal with the situation and problems of the area. ( 1) Person ( 2) Social group Community organizations ( 3) self-managing agencies and villages It is to bring the problems and needs of the people in the area as the ones in their work. And social capital in the area Co-think co-do Until the effect led to the change Both the normal situation And crisis To happen in the future keeping pace with the events Which shows the potential of the area in which In self-management.