The objectives of this study were to : 1) explore problem conditions and needs of consumers for organic brown rice packaging of Chiangmai Organic Agriculture Cooperative Limited;2) investigate the packaging model of organic brown rice market competitions ; and 3) develop the organic brown rice packaging model of Chiangmai Organic Agriculture Cooperative Limited. The sample group in this study consisted of 385 organic brown rice consumers giving quantitative data and another 2 giving quantitative data. Findings showed that the following were problems encountered: 1) The brown rice rack was too thin; 2) wood borers were found growing in the brown rice racks; and 3) the label on the brown rice racks was too big. Regarding needs of the informants the following were found: 1) the weight of the rack of brown rice should be 1 kilogram; and 2) the packaging label should be attached in the vertical line of the rack. The statement “organic brown rice” was found to be most important information on the label. For organic brown rice of competitors it was packaged in a vacuum sack with pictures on a label. It weighs 1 kilogram. Developing an organic brown rice packaging model of Chiangmai Organic Agriculture Cooperative Limited to be consistent with needs of consumers and the cooperative.

This research had objectives for the purpose of studied the rice production technology and cost benefit of farmer members in community rice seed centers (CRSC). The research case study was conducted in Phatthalung province by field surveys combining participatory rural appraisal and structured interview of 35 members during the research period from April 2012-August 2012. The CRSC received contribution grain from government service. The result showed that majority rice community center member were men and in one family had average 2 workers. Their ages between 51-60 years old. The Majority of education were primary school (grade 4). The cultivated area of rice between 11-20 rais. Rice production can generally be divided into the following 10 stages that is soil improvement land preparation crop establishment plantation water management nutrient management pet control weed control harvesting and post harvest. The results of the study found that almost all farmer using private land (69.72 %). The important expense was variable cost 80.25 % Ban-Phab is 3509 bath per rais. Average benefit per rais is 6985.04 bath per rais. The rice break- event point is 317.56 kg per rai. However return on investment explore CRSC Ban-Phab is 99.06 %

This research aims to collect and analyze financial data as well as assess financial feasibility and analyze business environment for investment in rice seed production of rice community center in Muang district Phitsanulok. Primary data in financial information used in the study were collected from rice seed center and rice community center. Secondary data were collected from documents and information of both government and private agencies. The research found that rice community center in Muang district Phitsanulok gained rice seed support from the Rice Department for seed production. However there were problems in production management that were not in accordance with rice seed production standard. Therefore the center had to change it operation from manufacturer to be buyers of rice seeds for its members. Financial analysis revealed that in terms of rice seed production cost the total cost per rai was 3800 to 7500 baht depending on the method of rice growing. Income from sale could be classified as sale price per sack (25 kg) at 575 baht per sack and sales price per ton from 11000 to 15000 baht. Analysis of business environment of the community center showed that the existing condition did not support business performance. Thus the possibility of investing in rice seed production was low.

The objectives of this study were to develop the paddy washing machine for community rice milling machines to extend this technology to rural community and introduce to commercial production. The experiments were conducted at the Department of Agricultural Engineering and Technology Faculty of Agriculture and Natural Resource Rajamangala University of Technology Tawan-ok Bangpra Campus Sriracha Chonburi. The results showed that paddy washing machine was suitable for high moisture content paddy between 20-25 % and washing for 1-3 minutes demonstrated better milling quality than unwashed paddy. Performance test of this developed paddy washing machine using drum speed at 35 rpm drum slopes of 1 2 and 3 degree and 21.60 % MC KDML 105 paddy could reach capacity about 150-200 kg/hr. The milling quality was significantly different at 95% confidence level from unwashed paddy. Furthermore this machine provided 1% better in purity and 11% better head rice yield at the same milling degree. From the study it can be concluded that increasing drum slope gave higher capacity higher power efficiency and lower water usage. The best condition was working with drum slope of 3 degree. The paddy washing process gave higher purity of paddy head yield and power efficiency of washing process while the color property was not significantly different from unwashed paddy at the same milling degree.

The purpose of this research is to estimate the affects of water content (27 37 and 47 % wet basis) cooking time (1 3 and 5 hr) at 110oC and germinating time (24 36 and 48 hr) on chemical composition structure and properties of germinated purple rice flour. A Box-Behnken design under the response surface methodology was performed to optimize their composition. Rajamangala University of Technology Lanna Nan was research place. Results demonstrated that germinating time had no significantly effect on protein and lipid content but resulted in increasing crude fiber and decreasing carbohydrate and amylose content with increase in germinating time. Scanning electron micrographs (SEM) revealed the presence of polyhedral shape and agglomerations. Birefringence was evidenced. Pasting properties of germinated purple rice flour showed an increase in the pasting temperature but a decrease the peak viscosity breakdown final viscosity and setback (p<0.05) as germinating time increased. Modified rice flour were increase in carbohydrate and amylose content and decrease in protein lipid ash and fiber as water content and cooking time at 110oC increased. Change in birefringence of starch granule after heating at 110oC was examined by a polarized light microscope. SEM showed the presence of creak surfaces and agglomerations. The swelling power of germinated purple rice flour decreased with increase in cooking time. The solubility at 85oC of germinated purple rice flour was increased in each level of water content.