The objectives of this research are to study marketing mix factors of banana flour in bakery business and to study organizing factors of banana flour in bakery business. Data were gathered by using in-depth interviews and questionnaires. The samplers of this research are bakery business in Bangkok to analyze it through typological analysis domain analysis and descriptive statistics. The result of this research shows that there are 32 Marketing Mix factors divided into 8 Product factors 4 Price factors 6 Place factors and 14 Promotion factors. There are 12 Organizing factors divided into 4 Environmental factors 2 Organizational factors 3 Buying Center factors and 3 Individual factors and show that Price factors Place factors Product factors and Promotion factors were at high level respectively. Buying Center factors Environmental factors Organizational factors and Individual factors were at high level respectively. The researchers provided commercial marketing guidelines of banana flour in bakery business for entrepreneurs and advised them to improve packaging of banana flour to promote the image of banana flour as a healthy food to develop distributing channel through retail stores to focus on marketing communication through online to plan a long term banana flour marketing strategies and to create a good relationship with bakery business owner.

The study and Development Lightweight growing media by banana tree to use a Vertical garden.To create thermal comfort for building users are the main factors causing the air conditioning. The cause of the electrical consumption. Thus bringing the tree into the building. In the past the building that used tree. Create a homey Subsequently it has adopted a large tree used for the purpose of lowering the temperature of the surrounding buildings. Developed into a roof garden Reduce heat to pass through the roof. And is currently being applied in the manner of a green wall. This helps reduce the heat that enters the building through the building envelope as well. The behavior of the tree to absorb water from the roots to the leaves and then passed to photosynthesis. Such a process makes the water evaporates and the air has been cooled by the surrounding trees The Heat pulled away for the evaporation of water. Such a process which happens from time to time no matter how much humidity in the air. The cool environment is another factor that manipulates the ambient environment to environment and buildings The benefits of trees in the green areas of the city this is helping to reduce and prevent the phenomenon of urban heat island The study and Development Lightweight growing media by banana tree to use a Vertical To reduce the weight of structural data were collected to design the plant material. Then the data from design professionals and vertical landscaping questionnaire. And interviews to analyze the result. And amends To test plant material vegetation series of 12 trials by planting vegetation. On the wall a series of three experiments wall. (Width 1.20 m. Height 3.00 m.) Of the test data and the growth of vegetation. Found that plants grow well on a series of plant material. The unit is lightweight and planting is not burdened with the weight of the building structure.

The purposes of this research were : 1) the satisfaction of the training course of carved flowers and banana leaves and 2) the relationship between personal satisfaction in training courses of carved flowers and banana leaves. The samples the participants enrolled courses and spent about 80 hours in the Vocational Training Center Bangkok 10 300 engines used in the questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation and the Chi-Square data were analyzed using a computer program. The results showed that: 1) Satisfaction of the participants in the training courses of study and work carved banana flower overall and participants were satisfied. The high level was the first two items in order from most to least find that the side with the highest average was the instructor and They followed by the courses and subjects offered. The resources were for teaching and the average minimum was the educating and the environment. and 2) The relationship between the individual factors of the respondents were satisfied with the training course of carved flowers and banana leaves. The results showed that age education occupation income up to a month. The correlation between the gender status source of admission and choose a date range no relationship. The statistical significance level. 05.

Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

The objective of this reaearch was to study the appropriarate amount of almond powder instead of wheat flour in 4 different potions: 40 60 80 and 100 % of all wheat flour. And the calculation was done on randomize complete bock design the banana cake for health product nutrition different potion. The calculation was then done by conducting experiments on the characteristic of samples at different in the aspects of color smell taste and the overall liking. There were 40 people that the experiment was conducted by tasting with 5 liking levels (5-point Hedonic Scale). The product acceptance of consumers was then studied on 40 tasters by using the developed questionnaire on consumers’ satisfaction toward the banana cake for health product From the study results it was found that almond powder replacing the wheat flour in the product at 100% was the highest consumer acceptance in the aspect of appenrance color smell taste touch. and the overall liking. From the studies conducted on nutrition it was also found that the banana cake for health net weight 1 pieces has the totle 68.14 calories 5.50 gram of fat protein at 2.60 gram 4.71 gram carbohydrates. Additionally the consumers accepted the 100% almond powder instead of wheat flour