The research project is to study and develop promotional and packaging. Show local identity Case Packagingcurry puff pastryproducts.Saraburi To design and develop a curry puff pastry product packaging. Saraburi up The concept presented by local identity of offense to the principles of packaging design. According to a study by the packaging. Can be divided into two categories: 1. Structural design of the packaging. The layout had a curry puff pastry products up. It will be arranged in two rows in such a way to save the living space for less. The size and structure of the packaging has a smaller size. So do not waste space on the arrangement for distribution. Form of packaging to handle. Can carry phones Bring more convenient Materials and structures to find in the market. Adopted by the user to suit up. It also ensures consistency in the cost reduction is not high but it can also work well. Shaped packaging is a rectangular shape that is easy to deploy overlap. Can unfold when not in use thus saving space. The material is used as a zip-lock plastic bag. In regard to air light and humidity allow the product packaging. Therefore it helps prolong the life of food to live longer. And types of packaging are paper coated PET plastic that is resistant to moisture and grease. 2. Graphic Design Packaging. It is the concept The format used is colorful eye-catching bright primary colors used to highlight the Crimson. It uses packaging with curry puff recipe because it expresses the colors of the local identity of SaraburiSaraburi. Packaging curry puff recipe is used as a flavor and bright color schemes. Beautiful as well but will have more color variations. By using blue yellow orange and green of the selected pattern. And illustrations of the design; The choice of symbols and illustrations that show the uniqueness of the offense. The target group mainly wants to emphasize is the Lord Buddha. The Benedictine people respect is very minor and sunflower image of curry puff pastry and so on. By adjusting the image application form. For a more contemporary. Arising out of the shortening to look simple. The detailed information on the product packaging design principles and the law. The specified quantity of goods that the original packaging is not listed. This will give confidence to more buyers. There are also more specific information on the introduction of Saraburi. To achieve more memorable. It also helps to promote tourism and sales as well. Letters used to highlight the characteristics of simplicity. Scripts are or flick to look stylish easily read. The results of the study results to evaluate their satisfaction with the packaging curry puff pastry products. The new offense below. At first the status of the target respondents were mostly people in Saraburi province. (Percentage 59.00) is mostly female (percentage 70.00) between the ages of 35-44 years (percentage 39.00) Professional Group is the first contract (of 37.00) and education level is Bachelor (hundred. 53.00 percent) The two assessed the satisfaction of new packaging formats found that the overall assessment of satisfaction packaging formats curry puff of a new target group. Satisfaction at the highest level with a mean of 4.66 divided by the package design. The following 1. The packaging structure The satisfaction rating for the packaging Currie.New puff of the target group. Satisfaction is the highest form of the overall package. The products are suitable In the most with a mean of 4.80 followed by the ability to turn - off the package tightly. It also has good storage facilities have satisfied the most with a mean of 4.76 2. Design Graphic Packaging. The most satisfied are the packaging.Identity and conveys the offense well. In the most with a mean of 4.86 and a minor use of color. Look at the bright beautiful colors that range

Factors influencing the successful strengthening of supply chain management-oriented cooperation in export of Halal meat processing industry of Thailand to ASEAN countries This research aims to analyze the variables associated with factors that influence the development of a transport tourists with eco-friendly to accommodate the opening of the ASEAN logistics and to ensure the consistency of the model. Use research methods and quantitative surveys with empirical data. Contain variables with empirical data. The seven variables include factors such as the availability of resources. Factors Tour Reliability factor Environmental factors Factors of personnel quality of life. And factor shipping costs This study used quantitative research. By empirical research Questionnaires were used to collect data. The executives in the business sector in land transport of 410 people. Results show that The research also found that the availability of resources. Factors of environmental services. Factors of personnel quality of life Product Evaluation The direct positive influence on potential providers of transport tourists with eco-friendly reliability and exceptional factors. A summary of the recommendations to the land transport business in Thailand should have a transportation management system by introducing environmentally friendly transport tourists. Used in the business which would be good for the corporate image and showcase its social responsibility for the public sector should take strict measures for organizing transport by truck to the environmental standards increased.

The purposes of this research were developing for health Thai custard dessert (Khanom Maw Kaeng) by using the Jerusalem artichoke powder and cereal cream instead of coconut cream. By using Jerusalem artichoke powder 3 types and 3 levels at 2 % 4 % and 6% the result of sensory evaluation from 40 nutrition experts had showed that using Jerusalem artichoke powder at 2% and 4% had been no significant difference at P<.05. The testing of custard with 4% of Jerusalem artichoke powder was receiving the result from a hundred consumers by the overall liking test using 9-point hedonic scale a hundred consumers rated the products like moderately to very and 100% of consumers accepted the product. Hardness of product was being 319.72 firmness was being 230.83 cohesiveness was being 0.17 and difficulty of crunch was being 24.85. The result of a physical attributes; the facial color was being bright at L* 37.13 the color value of green to red was being a* 8.27 and blue to yellow was being b* 12.15. But the color of product was being bright at L* 46.52 the color value of green to red at a* 5.06 and blue to yellow at b* 14.34 and the results of chemical factor were being; relative humidity was being 37.71 protein was being 14.36 fat 3.21 Ash 0.79 dietary fiber 3.23 total dissolved solid was being 33.27 carbohydrate was being 40.70 and total energy was being 249.13 respectively.