In this research it was investigated in detail about the physical and specific characteristics of rice stubble to develop eco-product for the community economy. The amounts of heavy metals and volatile organic compounds (VOCs) in rice stubble spread thinly by variety of wood finishes and paints were examined for selection of the most appropriate materials which reduced the environmental impacts. Finishes were used in this study such as lacquer vanish wood preservative polyurethane shellac aerosol paint oil color natural dye and synthetic dye. This research was divided into two parts; the first part of this study consisted of analysis of seven heavy metals such as lead cadmium chromium cobalt tin arsenic and mercury (product criteria of green label Green Label Thailand and Eco-labeling 2009/894/EC) the second part consisted of analysis of volatile organic compounds and Environmental Impact Assessment for analyzing product life cycle through choices about materials and energy. Finally the respondents’ perception of the factors affecting product design were examined by measuring the satisfaction toward the designed products. The subjects were classified into three categories such as producer group designer group and consumer group. The experimental results showed that the standardized finishes of rice stubble were shellac lacquer wood preservative vanish and polyurethane respectively. Basket Weaving Techniques were the appropriate ones for the processing of the finished rice stubble because of less waste reducing urea formaldehyde usage man-based method less energy intensive less transportation energy and less adjusted procedure. The examples of designed products were desk lamp tablemat and hand bag. Producer group and designer group had a different opinion about the use of low-impact materials and the avoidance of hazardous substances. Producer group had significant differences of opinion with designer group and consumer group about the appropriate proportion of product design and the color making a product aesthetic. Among three groups of respondents there were not different opinions about the product aesthetic the ergonomically designed products the environmentally conscious products the friendly processed products the natural processed products and the easily end-of-life treatments.

The objective of this study is to upgrade the quality of community product manufacturers in Kamphaeng Phet province to the national and international level of the standard for community products by using a knowledge implementation workshop promoted its processing and standard specification followed up by sample screening test of Thai FDA certified or none products; and then qualified each screened sample quality for the standards for community products by Thai Industrial Standards Institute. The result of this study revealed that the dry fish chili paste fry tapioca butter aloe vera in syrup mushroom fermented soya milk cookies noodle and chili paste which must be improved is aflatoxin sorbic acid the definition and scope of products Staphylococus aureus moisture content benzoic acid water activity respectively. Screening test showed net weight measurement and product labeling problems. The product information which met the standards could be applied for the standard quality of community product in Kamphaeng Phet province and upgraded to the quality of community product to food safety and food security.