The purpose of this study 1) Study knowledge and attitude towards waste management to generate income: case study of community Phya Prasit Dusit District Bangkok. 2) Comparison knowledge and attitude towards waste management to generate income: case study of community Phya Prasit Dusit District Bangkok classified by gender age occupation education and monthly income. The samples in this research were 154 members. The study participants selected by simple random sampling. The test with 20 items and questionnaires of rating scales with 20 items were used as the research instrument. Percentages means standard deviation t-test for Independent sample F-test and Scheffe’s test and Scheffe’s test analysis were statistical method to analyze data. The results were as follows: 1. Knowledge towards waste management to generate income of community Members Phya Prasit was in high levels while attitude towards waste management to generate income of community members Phya Prasit was in relatively high levels. 2. Comparison of knowledge and attitudes towards waste management to Generate income o community members Phya Prasit Dusit Bangkok. Found that Community members Phya Prasit with different sex age occupation education and income per month were different knowledge towards waste management to generate Incomes. Statistically significant differences at the significance level of 0.05. The attitude towards waste management to generate income it was found that community members Phya Prasit with different sex age education and income per month different attitude towards waste management to generate incomes. Statistically significant differences at the significance level of 0.05.

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

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer to collect the knowledge of food ingredients and cooking methods and to study nutritive values of 15 recipes (using INMUCAL-Nutrients program) in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources all types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level namely main dish (93.94%) preserved and processed foods (84.62%) and dessert (80%). Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (40%) and the potential in main dish was at a low level (52.53%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish. Due to study the nutritive values of 15 recipes of local foods of Praknamdaeng Community it was found that cha-kram red curry with cockle provided highest energy (2578.59 kcal) highest fat (196.29 g) highest iron (74.35 mg.) highest Vitamin B1 (0.70 mg) and highest Vitamin B2 (2.76 mg) respectively. Cha-kram Jam provided highest carbohydrate (347.76 g). Steamed tilapia curry in banana leaves with cha-kram provided highest protein (135.15 g) highest Vitamin C (65.65 mg) and highest Niacin (24.73 mg) respectively. Nam Pung Do scrambled egg provided highest Vitamin A (736 µg RE). According to sensory evaluation test on appearance color odor taste texture and preference of 15 recipes of Praknamdaeng’s local foods the result of taster acceptability test indicated that they highly liked every aspect of 13 recipes while steamed tilapia curry in banana leaves with cha-kram and Cha-kram Jam were accepted between a moderate level and a high level.

The purposes of this research Design and development from remnant fabrics by for Bann Ta Kien Ngam Community enterprises Nakhon Na yok province to study the technique and procedure of applying and designing from fabric knit in textile products . Therefore the researcher realize that the remnant fabrics which is unused in garment and apparel manufacturing process to be reused by transform to increase the value of products such as Textile home furnish to decorate the living room which is designed by hand Tufted machine and develop to be products and product design is nature design style. The processes can be divided into three parts which are surveying information creating the prototype and analyzing the products from fabric knit. The information are collected by using the questionnaire from the sample group to study about the general information and the opinion from the sample group for applying remnant fabric knit and transform to be the new products that are summarized that the using of remnant fabric to create the textile home furnish products for decorate the living room’s decoration is 49 percent. Thus the researcher choose the products that are appropriate with remnant fabric quality such as carpet cushions and backrest pillows And the second process is creating the prototype by using the technique of hand Tufted machine to create the designs for each product. Then the research survey the opinion of the sample group to for prototype. It can be summarize that the beautiful interesting design is 66 percent the beautiful and appropriate design is 56 percent the appropriate color using is 52 percent and the utility of the product is 60 percent.

The purposes of this research were to design and create the weaving machine to ๒-๔ heddles for small sample weaves were not over ๒๓ inches width. It brought to use striped woven community sample to develop commercial products by using the physical data of the local woven fabric and fabric size product samples were made for criteria of community design to hold dimensions of the weaving loom and the various components of its. The study found that woven fabrics were made in community products which mainly used hooks not exceed ๓ per strip. Repeat stripes as basic weaves structure ๑/๑ and diagonal stripes ๒/๑ weft density of ๖๐-๑๒๐ lines per inch. The fabric sample sizes for the presentation book were offering commercial customers with ๓ inches wide and ๒๕ inches long. ๒ heddles weaving loom were designed and developed by a comb ๓ inches wide in ๔ heddles. The heddle lift lever system was called elastic spring system the press lever heddle system was called Countermarches system weft thread transmission system and impacted them were woven worker type. Roll fabric system and loosed warp thread was adjustable by locking helical gear of warp thread roll. Two heddles weaving loom design to develop commercial community products can weave for ๓ pattern samples that were ๑/๑ plain weave pattern ๒/๑ diagonal striped pattern satin pattern ๒/๒ wings pattern zigzag twill pattern tortoise scales pattern and application of basic woven pattern. According to the experiment warp weave fabric size ๒๐/๒ and weft weave size ๒๐/๒ teeth comb # ๓๘ and #๒๐. When started warp thread placed ๑๓ inches into weft thread for ๒ threads interlock with teeth comb. It can be woven in ๑๓ inches width. The density of weft thread was ๖๐ threads per inch. It can choose woven patterns and bring to make the woven sample to commercial products. The ready woven fabrics were the crafts worthy of folk wisdom shawls by loom weaving and local fabric pattern.