The purpose of the development of dietary fiber supplement food from used coconut residue is to study an appropriate amount of used coconut residue from oil distillation in three food products such as steamed stuff bun deep-fried dough stick and roti. The research was planned in accordance with “Randomized Complete Block Design RCBD”. Sense test by tasting method by giving favorite scores of 9 levels (9 – Point Hedonic Scale) quality test of chemical composition and physical composition including acceptance test of 100 people towards the products were performed.

The purpose of this project is to study way of life and food security of people in the southern part of Thailand in terms of ability to use existing local resources for food food processing cooking types of food local cuisine and food consumption culture. This research is both quantitative and qualitative. Research tools consisted of questionnaires in-depth interviews focus group and participative observation. Quantitative data were statistically analyzed for frequency and percentage and qualitative data were analyzed with content analysis method. Results of the research show that firstly most of the local Southern people purchased food from market. Regarding consumption pattern most local people usually eat 3 times a day. Food preservation and processing methods included drying salt curing pickling fermentation and smoking. In terms of problems and solutions in food management southern people solved the problems by growing their own food plants or finding alternative food. Secondly a variety of foods are available and these various types of food resources are regarded as culinary treasures which guarantee food security. Thirdly food and food resources of local southern people could be accessed in 4 ways: planting collecting from nature purchasing and sharing. Finally for food utilization local southern people managed their food and food resources by making use of their knowledge talents and skills in food resources management for use in their daily life for producing and acquiring food and for use as raw materials in making various utensils. Concerning attitude towards self-dependence most southern people thought that they could depend on themselves for food.

The purpose of this research is to study the way of life and the food security of the people in the southern part of Thailand in various issues namely the existence of food food access and food utilization in order to describe the characteristics of local food security in the southern part of Thailand. It is the mixed research of both quantitative and qualitative. Tools used for the research are the questionnaires the interviews and the participating observation. The research can be summarized as follows:- 1. Food and food resource management : It is found that most of the local people in the south purchase food at the market and usually buy fresh food 2-3 times a week and once a week for dried food. The foods that are mostly purchased are fresh meat. Each purchase costs below 500 baht. As for the planting the local people cultivate fruits and vegetables around their homes. The main purpose of this cultivation is for consumption among families. The resources of the seeds are mainly from purchasing. As for the farming chickens are mostly fed naturally for eggs. Most of the species derive from purchasing. As for the collection from natural resources it is found out that the local people consume every part of the plants which are collected at each seasonal period of time of such plant. In the mean time sharing food is considered as the way of life of the south people. They usually share their foods at least once a week whenever they have raw materials for making food. They will share their food with their senior relatives and neighbors. As for the consumption pattern the local people usually eat 3 times a day each meal covers 3 dishes of food the main dish is the evening meal as all members of the family are joining together. In each day they consume all of 5 categories of food. As for the food preservation and processing the local people usually make it dry. In term of food management they have their own ways by planting or replacing other food resources. Moreover they believe that the foods available in the area are sufficient for consumption in their daily lives. This may result from the appropriate food management such as the plan for food resource preparation each day to serve for all members of the family and the sufficiency economy principle. 2. The Existence of food : A variety of foods are available at the south. Having various types of food resources are regarded as the culinary treasures which guarantee food security. Food resources such as vegetables and fishes are those that are sufficient for consumption in the area however some have decreased i.e. wild animals some plants and some fishes that cause changes in ecology which are caused by human beings and nature. 3. The access of food and food resources of the local people in the south. : 4 types of food access consist of planting collecting from nature purchasing and sharing. The places to purchase food include the market fair market mobile market and the production resources. The consumers can purchase any of these resources as they prefer. In terms of the cultivation they are mostly vegetables and fruits which are planted around their homes for consumption. As for the collection from nature they mostly collected in the area nearby outside their homes. As for the access to natural resources it is found out that the local people usually share their food as normal habits. 4. Food utilization : The local people manage food and food resources by making use of their knowledge talents and skills in food resources management in their daily lives. They usually use raw materials in producing consumer goods for living such as food and medicines which are the most important of all products. The local people generally cook for themselves by making use of food resources for their meals. The techniques being used include boiling crushing frying steaming roasting etc. Most of those who cook are housewives who recognize that the nutrients contain in food are essential for their families. If they have plenty of food resources they will make food preservation and processing. The main reason why the local people make their own dishes is because they prefer to depend on themselves and they need food safety. Most of all the local people make use of the principle “Sufficiency Economy” of His Majesty the King Bhumipol to lead their lives.

This research examined the green packaging development from banana fiber for instant food products.The purposes wrer to construct approve and develop the sketch design; to develop banana fiber package prototypes that protect food products inside in order to eliminate packaging environment problems; and to save energy in package processing in the next decade.It was found that as for packaging design for instant banana food products such as stand-up pouchpaper box paper cupand zip lock paper bag the satisfaction of every factor was at a good level (4.12) and every packaging pattem conformed to the identity design in structural and graphical packaging As a result of studying structural packaging factorsthey were at an excellent satisfaction level in every packaging pattern including aesthetic and elegant packages(4.63) identity packages(4.56) and souvenir packages(4.53). The satisfaction for graphical packaging factors was at an excellent satisfaction level such as identity brand letters(4.65) and easier to recognize as follow.

This research aims to develop food product from pineapple along with its packaging and to transfer pineapple processing technology to the Hubkapong Agricultural Cooperation Group Limited Khaoyai subdistrict Cha-am district Phetchaburi province. Results of the study showed that dehydrated pineapple and pineapple syrup could be processed to add more value and to extend shelf life. In dehydrated pineapple processing a study of different levels of sugar concentration (20 30 and 40%) indicated that concentration level of the beginning sugar concentration caused the increase of water loss and sugar level in the product. Concerning ratio of pineapple juice and water (1:1 1:1.25 and 1:1.5) and amount of pectin (0.25 0.50 and 0.75 %) in pineapple syrup processing it was found that the increased level of sugar caused the increase of total soluble solid in pineapple syrup. The increased level of pectin also affected the increase of viscosity of pineapple syrup. The processing technology was transferred through a training course for 40 members of Hubkapong Agricultural Cooperation Group Limited Khaoyai subdistrict Cha-am district Phetchaburi province. Results indicated that the finishing food products from pineapple of every groups were in good level with average score range of 4.00-4.36. The trainees regarded the training process as highly suitable (average score of 4.31) and the trainers as most suitable (average score of 4.66). The training materials apparatus document and venue and the training management aspects were regarded as highly suitable with average score of 4.16 and 4.10 respectively.