The objective of this study is to compare three forecasting methods on three agricultural products consisting of fresh whole chicken (include bone no entrails) red meat pork hip section and Jasmine rice. These methods are Simple Exponential Smoothing method Holt’s method and Winter’s method. Data are colleced for a period of 60 months from January 2007 to December 2011. The most suitable forecasting method are the one that shows no residual autocorrelation and gives the lowest MSE MAPE. The results show that Simple Exponential Smoothing method is the most suitable method on three agricultural products due to this method reveals no residual autocorrelation and displays the lowest MSE MAPE.

Product Development of Lotus Seeds for Health Food Industry aimed to develop 6 kinds of Processing food recipes and process which consisted of Instant lotus seed Lotus seed butter Lotus seed tablet Lotus seed Croquettes Lotus seed Cream and Lotus seed milk . The result process : time of boiled for lotus seed 20 minutes and Ratio of lotus seed and water type wet mill 2:1 and dry by tray dryer at temperature 70 °C time 6 hours. Instant Lotus seed was yellow light color and was Peak viscosity 113.675.51 RVU and Setback 39.66±±27.74 RVU. The Proximate analysis was found Moisture Protein Crude fiber Crude fat Ash and Carbohydrate were 5.06 16.47 3.26 0.72 35.48 และ 38.90 respectively. Lotus seed tablet was developed by ratio of Instant lotus seed : milk powder were 40:60 and using cocoa powder 9 %. Lotus seed tablet was brown color and moisture content 4.7% . The ingredient of Lotue seed paste were dry lotus seed : sugar powder 42:34 and using Carrageenan 1 % . Lotus seed Croquettes developed by ratio of Instant lotus seed : potato paste were 50:50 . Consumer test 52 % buyer. Lotus seed Cream using boiled lotus seed 20 % by weight and Lotus seed Cream no egg yolk it food for health. Lotus seed milk were Lotus seed 80% and pectin 0.5 %.

The purpose of this research is to study the evelopment of fair markets around the suburban area in Bangkok to study the existence of the markets fair and to compare the differences of the markets fair in each area. The researchs designed by using mix methods collecting data of both quantitative and qualitative. The areas of which have been studied cover the free markets at 1) Wat Don Kai Dee in Krathumban District Samutprakarn 2) Mahidol University Salaya District Nakorn Pathom and 3) Wat Thong Sa-Ard Bang Bua Thong Nonthaburi. The main target groups involve the sellers the customers and the owners. The concerned local administration group is a secondary target group. Data collection consists of e survey participating observation in-depth interview and questionnaires in supplementary of the interview. Qualitative data analysis was context analysis. Quantitative data analysis were the statistics of frequency percentage chi-squaret-test and one-way variance. The result of the study are as follows:1 All of the above-mentioned markets fair have been established in order to respond to the need of the community in each area at the same time around 1997. The peak time of Mahidol Market Fair is on Friday during 7.00 14.00. for Wat Thong Sa-Ard and Wat Don Kai Dee Markets the peak times are around 15.00 -19.00. 2.In term ofthe customer behaviour of the markets the costomers mostly came to the market every time when it is available. They occasionally buy the ready-cooked food. For Mahidol Market the customers will walk to the market and most of them are students and staffs of the University. For Wat Thong Sa-Ard and Wat Don Kai Dee Markets most of the customers will go to the markets by motorcycles. In term of time spent at the market the customers at Mahidol and Wat Thong Sa-Ard Markets spent more than an hour whereas those at Wat Don Kai Dee spent less than an hour in average. In term of the behaviour of the customers going to the market those at Mahidol Market came with their friends whereas those at Wat Thong Sa-Ard and Wat Don Kai Dee mostly came with their families. In term of the factors affecting the customers for the services the most important one is a variety of the products. The products that have been bought the most in all markets is the ready-cooked food. The reason for the customers to buy products at the fair market is the convenience in travelling. 3.The different characteristics of the three markets are the types of the products. As for Mahidol Marketit is the market for working people therefore the ready-made products such as cooked food and clothing are the most favourite and easily to be sold out. As for Wat Thong Sa-Ard and Wat Don Kai Dee Marketsthey are serviced for the community in the evening therefore the most favourite products are cooked food and fresh products for making food at home as well as the products that are used in daily life. For the price of the products Mahidol Market has higher price than the other two markets. It is because the types of products at Mahidol Market are the luxurious one and the location of the market which situated at the Faculty of Environment Department of the University whereas the markets at Wat Thong Sa-Ard and Wat Don Kai Dee are on the roadside. 4.The existence of the fair markets has based on these conditions 1) the characteristics of the owners 2) the compliance with rules and regulations 3) location which is convenient for customers 4) a variety of the products 5) the peak time 6) the needs of the customers and sellers 7) the power purchase of the customers.As for the expansion of markets it is found out that the markets has 1) the physical expanse and the increase of facilities and 2) has the increase of sellers and the adjustability of costomers behaviour as well as 3) the various types of the products.

This research aims to develop product designs for bakery products and handmade flowers from Sa paper in order to transfer the technology to communities. It also intends to follow-up and evaluate the research project and technology transfer of community products in Nonthaburi province. The population in this research are community members in Bang Bua Thong and Bang Yai districts of Nonthaburi province. The sample used in a survey for desired characteristics of bakery products and handmade flowers from Sa paper were selected through accidental sampling from trainees participated in the short vocational training courses of Rajamangala University of Technology Phra Nakhon Chotiwet Campus. Experts who select and examine product designs are from Rajamangala University of Technology Phra Nakhon Chotiwet Campus and external organizations. The target groups for technology transfer -and also for project follow-up and evaluation -are members of Ban Lak Khon Community in Lam Pho subdistrict Bang Bua Thong district and members of Hand-made Flowers from Sa paper Community in Bang Yai subdistrict Bang Yai district in Nonthaburi province. Tools used in the research includes a survey questionnaire on desired characteristics of bakery products a survey questionnaire on desired characteristics of hand-made flowers an evaluation form of bakery product design an evaluation form of hand-made flowers design a report form for community product examination an evaluation form for project success an assessment form for training process and a form for project follow-up. The research process in the product development phase started from organizing a forum of community representatives in order to select specific products surveying consumers demand for desired characteristics of products developing product designs making products surveying for satisfaction in products and examining the products. After this the technology transfer phase began from studying about product curriculum and target groups developing research tools designing training courses implementing the training courses and evaluating the training courses. Finally the process for project follow-up and evaluation started by studying related documents and research papers in the past two years developing a follow-up form selecting samples gathering data analyzing data presenting data and preparing research report.

Development project of the dessert products for export industry aimed tyo develop to develop 5 kids of thai dessert recipes and process which consisted for cereal barinstant peanut paste powderintant fried banana flourkratong thong (Golden thai Pastry Cups) adapted for keeping longer and instant Kaanom Krok flour (Coconut Rice Cake). The result was found that cereal bar fron black sticky rice was developed by using 2% high fructose syrup and 12% glucose syrup that soluble solid of syrup was at 90 Brix The product tested was accpted moderately. Instant peanut powder dever recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in maketplace. It was found that the product (coloursmelltastetextureand total impression) were 7.837.76 7.73 7.63 and 8.03 respectively.The product had hingh prefernce score. Instant fried banana flour recipe development was done by using rice flour to wheat ratio at 120:20 12.5% baking soda and 0.5% calcium choride. Water reuirement was 200 milliter Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The pproduct was accepted at medium to high level.For instant Kanom Krour (Coconut Rice Cake) it was foumd that 3 recipes of them were singficantly different for texture likung at p<0.05. 100 and 90 gram of rice flour werw studied for producing Kanmon Krok. it was found that there was no statistically significant difference for overall liking attributes (p>0.05). Because of indifferent quanity of flour. Kanom Krok was sliggtly different. However Kanom Krok made by 90 gram rice flour rice was less firming when comprared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically singficant difference for overall liking attributes. Tge reseaferred this knowledge and technology to the target private organisation. the frist time held on Thai Dessert Products Course in Lopbunce between 12-13 may 2008. the result of the technology transfer was found thay 80% of the participants satisfaction was accepted and affer yhe course was finished the target groups applied this knowledge and technology for their careers to increase community income.It is regarded that this project was accomploshed according to its success in the goal objectiver.