The purposes of this research were to Guidelines for design and development of products processed woven from sedge professional groups Ban Wa Wa Ban Muang Khon Kaen. Sample group in research is foreign tourists 50 people and Local people 50 people. Wants to buy processed of products processed woven from sedge professional groups Ban Wa Wa Ban Muang Khon Kaen. Tool used in research is a questionnaire want side different of the target audience have confidence equal to .930 statistical analysis was performed by percentage. Average mode and questionnaire to evaluate satisfaction in the field of use and in marketing processed products from woven reeds in the process evaluation choice and in the evaluation process compare with the original souvenirs by the questionnaire 2 copies have confidence equal to .830 and .784 respectively. Statistical analysis was performed by means of percentage mean and test the hypothesis with the t-test statistic type Dependent Sample. The research concludes that. 1. The processed product design woven from reeds method 1 suitable for buying relatives brethren. Method 2 suitable for buying in the family and Method 3 suitable for buying boss adults. 2. Select target group the processed product design woven from reeds in method 2. Statistically significant at the .05 level vendors are more satisfied than the original model in almost every aspect. 3. The target group is satisfied in processed products woven from reeds the new model is more than the original model on all sides and processed products woven from reeds powerful new applications rather than processed products woven from reeds original form.

This study was to 1) investigate the using behavior on the road accessories in the park and 2) analyze the design guideline for the product consistent with the use of leisure space in passive way 3) synthesize the design guideline to for the product consistent with the use of leisure space in passive way to response city life and 4) to find solutions to the problems of sustainable use of public space. The conclusion of the data analysis by using questionnaires from residents in the sample area found that; 1) Respondents were 130 men or 43.4% and 170 women or 56.6% 2) the highest average score was from 94 respondents age 31-40 years old or 31.4% 78 respondents age 21-30 years old or 26% 3) 116 respondents or 38.7% were company staffs with the highest score followed with 89 students or 29.7 and 4) 4 respondents or 8.89% who have live less than 20 years 14 respondents or 13.11% age 21-30 years old 12 respondents or 26.67% age 31-40 years old and 15 respondents or 33.33% for age 41 years old up 5) 98 respondents or 32.6% spend time in the park 1-2 times a week 94 respondents or 31.3% 6) 142 respondents or 47.3% for the reason of relaxing in the park- quiet and followed with easy to access 121 respondents or 40.3% and lastly 7) the activities in the park is relaxing 141 respondents or 47%.For design the research design from data analysis and experts. It shows that 1) the main structure is steel tube and nylon product and 2) concept design was from nest and cradle. The feature of the product is like the weaverbirdnest and the cradle gives personal area.

The purposes of this research were 1) to study organic rice production of Praknamdaeng Community Amphawa Samutsongkhram 2) to investigate explicit knowledge of organic rice plantation in Praknamdaeng Community and 3) to discover guidelines on promotion to grow organic rice for food security of Praknamdaeng Community. The population groups were agricultural government officials and Praknamdaeng’s farmers. The research tool was interview analyzed by content analysis. The results revealed as follows: 1) According to organic rice production of Praknamdaeng Community there were 288 hectares (1800 rais in Thai) rice-growing areas and 90 farmers’ families in villages 2 3 4 and 6. The land was full of clay not flooded and in the downstream irrigation area. The weather was humid because it was near the sea. There were many different types of rice varieties grown in Praknamdaeng Community namely; Khao Leuang Patew Chumphon Pathumthani fragrant rice RD 31 Suphan Buri 1 RD 59 RD 47 Sangyod Maung Phatthalung rice Aromatic Black (Hom–nin) rice and Riceberry rice. Rice farming process was mostly taught by villages’ ancestors or experts through learning by doing and working together. The problem of traditional rice growing was soil degradation. The organic rice cultivation in Praknamdaeng Community began in 2005. Khao Leuang Patew Chumphon the loca rice was highly grown. Nowadays 70 percentage of the land was full of GAP organic rice production. The biggest problem for the farmers in the community was drought. 2) As for the appropriate knowledge of organic rice production in Praknamdaeng Community the rice farming processes between traditional and organic rice growing were not different. In the case of organic rice production bio-chemicals were used as herbicides and pesticides but the amount of chemical substances was reduced and only used in a short period for safe. 3) Due to guidelines on promotion to grow organic rice for food security of Praknamdaeng Community there were some guidelines for the 2 groups: farmers and community. The guidelines for the farmers were 1) the pursuit of knowledge or transfer of knowledge to the farmers 2) establishing the learning center of organic rice production in the community by chemical-free cultivation 3) providing organic rice paddy demonstration plot for learning 4) preparing the local people to understand and be volunteers for organic rice cultivation 5) developing farmer organization and 6) promoting comprehensive marketing. The guidelines for the community were 1) in the aspect of the quality of life organic rice consumption has to be promoted for the local people and for food security in the future 2) in the aspect of promotion of farmer career organic rice products can be more value-added make pride and more money for the community 3) systematic community enterprise management 4) support for the networks of producers food processing and distribution of organic rice among other communities and provinces. In the aspect of food security the farmers firstly focus on farmer career stability because they consider it as one of the important careers to produce food to the society. Moreover standard qualified products and suitable demand and supply are included.

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.

The purpose of this research was to study productivity rate in concrete plastering of interior brick wall by studying 2 construction projects in Bangkok. The researcher divided the methods of labor productivity into two categories: (1) direct labor production technique and (2) field rating technique. The direct labor productivity technique of project A is about 1.38 m2/person/hr. and project B is about 1.19 m2/person/hr. by field rating technique project A had 77.75 % of workers in work status project B had 73.75% of workers in work status. The error rate was 4.08 % and 4.31 % respectively at the 95% confidence level. Project A has higher productivity rate than project B because project manager A chooses ready-mixed plaster for plastering. Project B selects cement mix (silica cement) mixed with fine sand cement mixer and water which take longer to prepare than Project A resulted cost of materials increase for 28.21 %.Meanwhile the working time for wall plastering could take longer for 13.77 %. It can be concluded that the selection of material for work is another factor affecting labor productivity