This research aims to test and compare thermal efficiency of salt producing stoves between traditional stove and chimney stove as well as transfer the technology to community. The traditional stove was constructed from clay while the chimney stove was formed by two layers of bricks coating with cement and then filled with carbonized rice husk ash in the 3cm-space between the layers in order to reduce heat loss. Both types of stoves could accommodate 2 pans. Results showed that the traditional and chimney stoves had thermal efficiencies of 13.1% and 16.4% respectively. Thermal efficiency of the chimney stove increased by 3.3% and led to reduction of average firewood consumption rate by 12–15Kg/day from the average consumption of 259Kg/day. As a result the chimney stove could reduce costs of firewood by 14.4 baht/day. The chimney stove had production costs of 1545 baht/unit and ROI period of 107 days. At present 3 of 17 traditional stoves were improved into chimney stove.

The main objective of this articipatory research was to study technology ransfer process for producing granule organic fertilizer in Nongkrathum community using qualitative and semi-experimental methodology. The main instruments consisted of interview questionnaire and training. The samples and key informants were farmers and technology instructors. Data analysis and synthesis involved content and inductive analysis fundamental statistical analysis and Wilcoxon Sign-Rank test. Results showed that the technology transfer process was divided into three stages: 1) Knowledge and persuasion stage 2) Decision stage and 3) Implementation stage which included 2 training sessions. Only eight of farmers could participate in both training sessions. The total mean scores of satisfaction in technology were at moderate level ( =3.28) before training and very high level ( =4.25) after training. Regarding expectation of utilizing the technology before training 62.5% of farmers had high expectation. However 87.5% of the farmers had a very high expectation after training. Comparison of expectations before and after training showed significant differences at the level of .05.

This research aimed to transfer technology of biogas construction for applying the biogas in household. The villagers were instructed and trained about digester construction for applying the biogas produced from cow and pig manure. The produced biogas was used as alternative fuel for cooking in household to replace LPG. The research operation was separated to 3 phases. the first was preparation and introduction. The second was instruction and practical training. The last was monitoring and project evaluation. The number of participants was 30. The number of biogas digester pilot household was 10. From the project evaluation by using the five-rating scale questionnaire it was found that the evaluation about cognition showed the maximun level (x=4.42 S.D. = 0.84). The second was about location duration and food (X = 4.36 S.D. = 0.75). The lowest was about knowledge application (X= 4.28 S.D. = 0.77). For the project evaluation of success it was found that every biogas digester can be used and the produced biogas can be used to replace LPG about 1.8-2 hrs/a day/a housenold. They can save the expenditure about 180-200 Baht/a month/a household. The biogas digester construction cost was about 3000 Baht/a household. So the payback period was 1.38 years.

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.

The purposes of this research were to collect the data about Thai cuisine from four regions to design and implement database about Thai cuisine and transfer on internet and to tranfer the technological database about Thai cuisine from four regions. The research process involved studying data collecting the lists of regional Thai cuisine : the North Northeast Central and Southern collecting the information about food recipes materials and tools choosing the appropriate data taking pictures materials and tools designing and implementing web database creating computer system developing computer system installing computer software in order to input data testing the system and transferring web database on internet. The result was found that regional Thai cuisine web database was divided into 4 categories21 Kinds of cooking methods 293 data of food with recipes 108 data of food without recipes 138 items of materials and 39 items of tools for perparing and serving food. Interested persons could reach our information about Thai cuisine from four regions at http://www.thaicuisinenetwork.com