Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.

This project was to design and development of Satin Silk for applying innovative Thai fabric with Jacquard (JACQUARD). This purposed to study and develop of satin silk pattern with Jacquard (JACQUARD) to be effective. There are 4 steps as follows:1) Study the traditional satin silk production process by database study pattern color and pattern including the satin silk woven process that was related during of time to complicate satin silk woven process 2) Apply the data and design the satin silk pattern on the computer program (CROSS STITICH) 3) Transfer the knowledge extend the folk wisdom and publicize the usage of satin silk woven method that applied by Jacquard (JACQUARD to the group of satin silk community enterprise at Ban Phon Phon subdistrict Kham Muang Kalasin District Kalasin province to promote and preserve satin silk indigenous fabric 4) produced the serpent striped of satin silk woven that called two color of satin silk that had consisted the main pattern separated striped pattern and fringed bouquet pattern. The study found that satin silk woven by Jacquard (JACQUARD) can reduce problems in various areas. There were 1) Reduce the manual labor raised the heddle that usually used 3 persons including the weaver to raise it while the Jacquard (JACQUARD) could controlled the heddle by only one person 2) Reduce the time to weave less 3-5 times when compared to the length of fabric with a width equal. 3) Reduce the woven process problem could be continuously and could be changed woven pattern quickly without to go up the heddle or collected by applying Thai fabric with the innovative Jacquard (JACQUARD). It made to reduce some work could be woven special satin silk pattern and conserve traditional pattern to result in satisfaction of the consumer group to gain popularity expand the market add new consumer groups and brought the fabric to top in costume and apparel accessories textile product.

The purposes of this research were: 1) to developed innovative style Gentleman Bag from Karen Cloth Lamphun and 2) to transfer the technology from innovative style of Gentleman Bag from Karen Cloth to develop the community product standards. A sample was selected from tourists in Lamphun drawn from Purposive sampling including 100 people and 20 Karen weavers from Phrabat Huai Tom Community Na Sai Subdistrict Lamphun Province. The instruments used in this study were satisfaction questionnaires of Gentleman Bag from Karen Cloth Lamphun and 5 styles of products from Gentleman Bag from Karen Cloth Lamphun. The statistics used in data analysis were percentage mean and standard deviation. The results of this research showed that most of the tourists are male aged between 36 - 45 years civil servant and state enterprise employee. The satisfaction with the Gentleman Bag from Karen Cloth was in the highest level the highest average was the exquisiteness of the product followed by the durability of the product the size of the product is suitable for use decorative materials and product performance. The transfer of technology from the innovation of the gentleman bag from Karen Cloth Lamphun province was to develop the standard of community products found that weavers in Phrabat Huai Tom Community Group Na Sai Subdistrict Li District Lamphun Province have knowledge and understanding of prototype of gentlemans bag products from all 5 styles of Karen weaving. So the pattern can be cut and sewed correctly according to the prototype. And has guidelines to set standards for products for use as a basis for certification and quality assurance for consumers.

This research is intended; 1. To study the problem solving on marketing strategy and management development of silk for Na Po People located in Buriram province. 2. To convey how to fix the marketing strategy and development of product for Na Po Province’s silk. A research conducted Action Research which studies the conceptual framework and research on the theory of Deming PDCA cycle by examples that include 20 residents of Na Po community. The sample group will be educated on the capacity of Na Po’s Community Enterprise marketing and development of management on One Tambon One Product (OTOP) to be comparable with international (AEC). Moreover the research will collect questionnaires on target consumers to analyze the silk market. The research found that there are two Factors : - marketing factor and management factor. In marketing factor 1. To create brand silk Na Po so consumers know and recognize toward brand which Na Po’s silk has not owned any brand at present. 2. 2. To be advertised about the product of Na Po’s silk to target market to recognize and aware for Na Po’s brand 3. 3. To improve the quality of the product as standard into the acceptance of common people especially foreign customers. 4. 4. To develop new silk products by providing a variety of processed products to meet the diverse needs of consumers. 5. 5. To increase the distribution channels can be purchased easily and conveniently. 6. In management factor 7. 1. To plan for raw material in advance about stock of Na Po’s silk is adequate for production. 8. 2. To be supported for providing Na Po Community Enterprise’s fund by government sector

Numerous studies on the use of humor in the workplace have long been investigated in the past decades. Managerial humor is viewed as the critical factor for a manager to alter the working environment leading to creativity and innovation. To encourage organizational innovation innovative behavior is a major driving force. The exploration of the relationship between humor styles and innovative behavior in Thai context has been underdeveloped and needs to be extended to examine the differences of these factors compared to other cultures. Therefore this current study aimed to examine the relationship between managerial humor and innovative behavior of managers in real estate firms listed in Stock Exchange of Thailand. Data were gathered by using stratified random sampling technique. Questionnaires were used as the instrument for data collection. Data were collected from managers in all levels during June-August 2017. The findings showed that managers preferred to majorly use self-enhancing humor styles rather than other humor styles. For hypotheses testing the results demonstrated that the four independent variables including affiliative self-enhancing aggressive and self-defeating humor styles could explain 23% of variance to innovative behavior (R2 = .227 F (4 79) = 5.446 p <.01). This suggested that there were other factors that could explain innovative behavior of managers that had not been incorporated in this current study. In addition the findings indicated that affiliative humor style had a significantly positive effect on innovative behavior of managers in real estate firms (β = .280 p <.008) as did self-enhancing humor style (β = .279 p <.011).