The purposes of this research were to 1) study the guideline to career building from Pah Chok Product for commercial benefits and 2) to study the feasibility of setting up SMEs from Pah Jok handicrafts which could be a topic for training courses in competitive advantage and to expand the marketing channels of the community business to get into the creative economy that aimed to produce quality goods create a new brand from local wisdom arts and crafts and respond to the state monetization policy which aimed to elevate the competency and to expand marketing channels of industrial businesses domestic service businesses community enterprise businesses and also the creation of knowledge base and the continuous development of local wisdoms for commercial benefits and public and creative economy promotion The scope of this qualitative study focused on the background and features of Pha Jok management for commercial potential current economic condition of Ratchaburi and opportunities and effects of One Tumbon One products (OTOP) when joining ASEAN Economic Community. These important data would be used in questionnaire drafting and samples from weaving communities in Tumbon Donrae and Tumbon Kubua Amphoe Muang Ratchaburi would be analyzed. The study found general information that both full time and part-time weavers were female amounted to 10 people (100%) aged over 51. The majority was aged between 61-70 amounted to 5 people (50%) aged between 51-60 amounted to 3 people (30%) and aged over 70 amounted to 2 people (20%) respectively. Regarding the weavers’ profiles 7 people were debt-free (70%) and 3 people were in debt (30%). All of the weavers had finished primary school and resided in their hometown estates in Ratchaburi. The incomes earned from weaving Pha Jok were between 3000 – 7500 Baht per month. 6 full-time weavers hadprevious work experiences in other fields (80%) 3 people were part-time weavers (30%) and 1 person started her career as a weaver (10%). Regarding the distribution channel most buyers purchased at the weaving places because it was necessary to pre-order as each fabric took around 1 month for textile finishing process. However it was not normally on sale in the market if any it would be overpriced. Currently there was no package for Pha Jok fabric yet as when weavers had finished each fabric they would sell it to distributors or wearers immediately. Another important issue was that there was not a successor to inherit this local wisdom as the income gained was not worth the time consumed in weaving each fabric and this eventually resulted in insufficient supply. Speaking of the idea of Pha Jok business cluster Pha Jok weavers found that weaving activities had decreased and there were not many weavers continuing the activities in order to inherit Ratchaburi’s reputed arts and crafts. Therefore creating commercial alliance would not occur as the process of textile finishing was time-consuming and yielded low outputs. Hence the objectives of this research could be concluded that Objective 1: the guideline to career building from Pha Jok Product for commercial benefits was supposed to raise awareness of the value of local wisdom for young generation and promote establishment of traditional and cultural activities to emphasize the awareness of being local people. And there might be some public relations channels to disseminate knowledge of weaving Pah Jok to both people in and outside the community to encourage career building. Objective 2: The feasibility of setting up SMEs from Pah Jok handicrafts - the researchers found that it was possible that the community could set up small and medium enterprises from Pah Jok handicrafts by educating locals about career building from Pah Jok handicrafts for commercial benefits establishing activities promoting inheritance of local wisdom for commercial competition building Pah Jok entrepreneur network and Pah Jok weaving knowledge network and encouraging establishment of a local museum as a community’s hall of fame to display lifestyle and community background. Furthermore another important factor was the government support which could advocate steady income

Purposes of the Development of cotton hand woven Based on Integration of Local Wisdom to Economic & Ecological Designare to develop the patterns of fabrics and the hand-woven cotton products by integrating local wisdom with the development of Eco-Design products; and to pass on the knowledge in development of hand-woven cotton by integrating local wisdom with the development of Eco-Design products to the cooperative women group in Ban Nong Bua Dang Chaiyaphoom province. This research aims to study the base of local wisdom concepts from the people in Nong Bua Dang sub-district in Chaiyaphoom province; to develop the knowledge in local wisdom integrated with the development of Eco-Design products; to design 10 fabric’s patterns for producing the model of Eco-Design products; and to pass on the knowledge in development of hand-woven cotton by integrating local wisdom with the development of Eco-Design products to the cooperative women group in Ban Nong Bua Dang Chaiyaphoom province. For analyzing the data researchers use the descriptive analysis method to analyze the local wisdom concepts of cotton hand-weaving in Nong Bua Dang community Chaiyaphoom province. Also we analyze those with the questionnaires surveying “the satisfaction for the development of pattern styles of hand-woven cotton and the Eco-Design products for building a career” and “the opinions and satisfaction for the development of designing fabrics’ patterns for producing the apparel product models from the local wisdom concepts integrated with the development of Eco-Design products”. The 2 samples are: 25 people from the cotton weaving community in Nong Bua Dang sub-district who are interested in developing the hand-woven cotton products and Eco-Design products; and 100 women 25-35 years old who live in Bangkok and surrounding areas. The collected data will be applied in designing 10 fabric’s patterns for producing the models of Eco-Design products. The results show that the cotton weaving community has developed the styles and patterns of the products after gaining the experiences from the campaign in woven fabrics development of both public and private sectors and integrating those with inheriting the local wisdom. The local wisdom which is the strength of the community includes natural-dyed cotton weaving that can improve the concept to the development in designing the fabrics’ patterns for producing the models of apparel products from the local wisdom concepts integrated with the development of Eco-Design products. This can increase the value of the hand-woven cotton and can be developed to be produced in the fashion apparel products.

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.

This research aims to 1) improve quality of processed herbal product by developing recipe and production procedures 2) develop packaging of processed herbal products in oder to add value exhibit uniqueness and response to customers’ need and 3) transfer technology and body of knowledge about improving products’ quality and developing packaging of processed herbal products. Results from developing of recipe and production procedure of kaffir lime in syrup show that period in boiling kaffir lime before sweetening in syrup has an effect on textures. The suitable period of 5 minutes for boiling kaffir lime results in reducing hardness of kaffir lime core increasing lightness and gaining the highest sensory scores from testers. The suitable amount of fructose syrup used in place of sugar in producing sweetened kaffir lime at 80 percent of sugar weight results in increasing lightness reducing hardness increasing value of red color (a*) and aw when compared with the control group and increasing quality of texture with the highest sensory scores from testers. Quality of microorganism appearance color ordor and texture of sweetened kaffir lime stored in tight-closed polypropylene (PP) bag at room temperature could be maintained for at least 24 days. Regarding satisfactory in packaging prototype it was found that customers were highly satisfied in both overall (4.48) and by aspect of packaging form (4.48) and packaging graphic (4.49). In terms of transferring the technology to a target group of 30 people it was found that trainees were highly satisfied with the technology transfer process (4.56). The highest satisfaction level by aspects was usefulness of service at 4.64 followed by service of staff trainers and service procedure at 4.58 4.57 and

The research on local wisdom in local Phetchaburi food of elderlies in Ban Huay Sai Nue to transfer and enhance learning capacity through online learning system is both quantitative and qualitative. It aims to collect local wisdom in local Phetchaburi food from both knowledge and direct experience of elderlies in Ban Huay Sai Nue Cha-am City Municipality Phetchaburi province in order to transfer the local wisdom to youths in Ban Huay Sai Nue and nearby areas as well as to develop local food recipe and procedure in both image and video formats through online learning system to enhance learning capacity of youths and other people. The target group was members of elderly group in Ban Huay Sai Nue which was divided into the major target the minor target and the recipents of technology transfer. Tools used in this reearch included a structured interview form and food recipe recording form. The research was divided into 4 main steps: selection of local wisdom collection of local wisdom transfer of local wisdom and distribution of local wisdom. Results of the research show that the target group selected 12 food recipes 8 dessert recipes and 2 drink recipes. The local wisdom was demonstrated by 9 members of elderly group in Ban Huay Sai Nue. The technology was tranferred to 40 students on Tessaban 6 School Ban Huay Sai Nue Cha-am City Municipality. Results of achievement test showed that trainees’ post-training knowledge was significantly diferent from pre-training knowledge at statistical level of 0.05 and satisfaction in the training process was highest in overall.