The purposes of this research were Products development from hemp dying for Hub-Kra-Pong agricultural cooperatives limited. Phase 1) the experiment selected the appropriate characteristics of hemp fibers to the dying. Phase 2) the experiment was tie and dye method for appropriating characteristics of hemp fibers. Phase 3) design patterns in order to create product bags and hats design forms of 15 styles and chosen by the expert. The expert selected in each type 3 styles for making products to survey the product satisfaction. The education meet that. 1. The characteristics of fibers suitable for the dying is which braided can be formed into the product at all. 2. The experimental tie and dyeing methods to suit the characteristics of the fibers found that a thick tie dye and hot dry with direct dye suitable for using. 3. Design patterns to create bags and hats products. This research use patterns plant and animal types. 4. Results of the satisfaction of the respondents for bags and hats. Respondents were satisfied for styles and the colors used in dyeing of bags and hats in highest level

The objective of this paper was to study and development of rice straw paper and development of rice straw paper products-making. Part I. Rice straw paper-making. The bleached and unbleached with 2% HP2(aqJform rice straw fiber was boiled with 2% and 4% NaOH(aq) The 4 treatment was take out container and spread in to thin piece of paper. The 4 treatment were conducted to test physical properties and strength properties on rice straw paper. Part II Rice straw paper products-making. The populations in this research were 16 students and 16 teachers on RIT. Chotiwet Campus to making and evaluate the rice straw paper products. The instrument used in this research were questionnaires about the admission on specifics properties of rice straw paper products and satisfaction to rice straw paper products. The data were analyzed by SPSS program. The statistic used that mean standard deviation one way ANOVA and two way ANOVA. Differences between various groups were tested by Scheffs method.

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.

Development Project of instant Thai curry products for export industry aimed to conduct the process of making curry to have shelf-life extension and transfer this knowledge and technology to community entrepreneur and private organizations for industrial productivity with quality ready-to cook and tasty delicacy curry paste. It also helps adding value for the market and the export which is correspond with the policy of promoting Thailand as Kitchen ofthe World Since 2006 the research on curry paste process and developed recipe included 5 types of curry; red curry green curry Pha-naeng curry Tai PIa curry (Fish innards curry) and Thai Tom Yum curry. The result of the study was found that the overall satisfaction level of the consumer was accepted for curry powder because it lasted and was ready to cook. As for the research in 2007 it focused on the shelf-life extension of Thai instant curry and was developed by testing for its quality by physical chemical microbial and sensory evaluation. It was found that Thai instant curry lasted for more than 8 months. When developed to use in the factory the quality of curry was not different from the one produced in the laboratory except currys weight after drying which was less; however the result was accepted. In this case the quality of raw material temperature and drying period should be controlled constantly. The researcher transferred this knowledge and technology to the community and target private organization twice. The first time held on Instant Curry Course at the Faculty of Home Economics Technology between 30 June -1 July 2007. The second time was the training course for Organic community in Khon Kaen province between 21-22 July 2007. The result of the technology transfer was found that 94.6 % of the participants satisfaction was accepted and after the course was finished the target groups applied this knowledge and technology for their careers to increase communitys income. It is regarded that this project was accomplished according to its success in the goal and objectives.

Technology transferring project on manufacturing pare from pineapple cores and designing packages and making souvenirs from pineapple core paper to community and interested persons was a continued part of the project pineapple core paper development. There were 7 steps of the project process. 1. Studying for basic information of paper manufacturing from pineapple cores designing and making products from the paper. 2. Surveying training needs of the target group of populations. 3. Designing training course. 4. Making model products used in training. 5. Preparing training materials and handouts. 6. Training 7. Course and training process evaluation. The researchers followed the designed processes of transferring the study to 90 populations which were the target population group consisted of pineapple farmers private company staff and interested persons by using random population sampling. The statistics used were percentage and mean.