This research is intended ; 1.To analyze the experts perspective affecting green logistics model on inventory management of corporate community in agricultural and food product for inventory sustainable management. 2.To determine and examine the future trend possibility model of green logistic on inventory management of corporate community in agricultural and food products for inventory sustainable management. The key informants of the expert consisted of the expert in corporate community management 2) entrepreneurs 3) relevance persons who related to green logistics and 4) intellectual persons 21 persons in total with the selection through purposive method. The research was conducted the future research method using the Delphi technique involving Three-round questionaires including interviews are research instrument. The descriptive statistics including median interquartile rang (IR) for desired agreement and consensus answer of the key informants from the expert. The research result found that 1)In the first objective consisted of 1.1 Green logistics performance 1.2 Green organization performance 1.3 Competitive advantage building Green logistics performance were 1. Green inventory management efficiency 2. Personal efficiency 3. Follow and evaluation Green organization performance were 1. Expected based on green logistics 2. Image building for green supply chain organization Competitive advantage building were 1. Competitive strategy 2. Green logistics strategy 2) In the second objective from the above research finding and led to determine and examine acceptance model approach in the future possibility of green logistics model on inventory management of corporate community in agricultural and food products for inventory sustainable managements follows : 3 performance of 1) green logistics performance on inventory management of corporate community in agricultural and food products for inventory sustainable management. 2) organization or corporate community performance and 3) competitive advantage building performance.

The purpose of the study “Designing of Mudmee fo Phanomrung Caste Sculpture” was to analyze and create the pattern of Mudmee from the picture at Phanomrung castle and to study the satisfaction of target of Mudmee product creating from the picture at Phanomrung castle. The method for pattern was created 5 patterns including the pattern from the picture at Phanomrung castle the pattern from the picture of holy rite the pattern from the picture at gable and the pattern from lintel. Next the researcher studied and collected the data to find out the satisfaction with the group of 30 weavers 300 tourists by accidental sampling. The research instrument were questionnaire and 5 Mudmee product creating from the picture at Phanomrung castle. The research analyzed data by using percentage average and standard deviation. The result revealed that the group of weaver were satisfied with the pattern from the picture at Phanomrung castle are the highest level (average = 4.27). Considering with pattern showed that castle base was the most satisfaction following by gable lintle Kopura and holy rite respectively. The satisfaction of tourists with the pattern from the picture at Phanomrung castle are the highest level (average = 4.28). Considering with pattern showed that holy rite was the most satisfaction following by castle base gable lintle and Kopura respectively.

The study is to create a standard recipe of Kanom Tong Pub made from Riceberry flour and to study changes during storage and consumer product acceptance. Three basic recipes were used. Tester sampling plan has been made to evaluate the tester sense from appearance color aroma taste texture and overall satisfaction. The testers most satisfied the first recipe in all aspects of which it uses Riceberry flour to replace normal flour made from rice in the amount of 100 percent. It consists of Riceberry flour 130 grams wheat flour 110 grams tapioca flour 220 grams sugar 235 grams baking powder 1 gram salt 2 grams black sesame seeds 10 grams coconut milk 550 grams and 100 grams of weight contains energy 464.15 kilocalories protein 5.76 grams fat 12.85 grams carbohydrate 77.49 grams dietary fiber 0.87 grams and Anthocyanin 0.92 milligrams. Study of changes during 90-day storage reveals product from Riceberry flour is still safe for consumers. 67 percents of testers rate very like to like moderately. Customer acceptance study show that most testers accept it because of its appearance color aroma taste and overall satisfaction and rate as highest level of satisfaction. Most consumers accept packaging in the form of transparent plastic bags and 35 baht of price. Consumers want them to be sold in the OTOP product center.

The study of Khanom Sommanat supplemented with dried pineapple cores revealed that the scraping was the most accepted for its appearance color aroma taste texture and overall liking. The average score is 6.92 6.88 7.27 7.26 7.00 and 7.38 respectively. Due to better grinding the texture is better than spinning and slicing the pineapple. The scrape was added to the Khanom Sommanat found that when added pineapple dried core at 10% of baked coconut. Most recognized for their appearance color flavor texture and overall taste. The scores were 7.20 7.18 7.32 7.35 7.32 and 7.36 respectively. The color L * (brightness) increased but the color a * (red) and the color b * (yellow) decreased. The hardness and crisp increase in weight 100 grams the nutritional value decreased. Carbohydrates protein ash fat but fiber content increases. The study on consumer acceptance of Khanom Sommanat supplemented with dried pineapple cores. It was found that the adoption of the product at 97 percent to the level of feeling. The mean score of 7.57 was moderate. Shelf life can be eaten at room temperature for at least 4 weeks in accordance with Thai dessert community product standard.

This research study the purposes of the research are to : 1) to study the standard formula Hin Fon Thong dessert. 2) to study the recipe of Hin Fon Thong dessert. Developed with Partially substituted riceberry rice flour for rice flour has been accepted and 3) to study nutrition and nutritional value between the standard formula Hin Fon Thong dessert. With development of Hin Fon Thong dessert partially substituted riceberry rice flour has been accepted. This study aimed to develop a more nutritious dessert to answer modern needs and to conserve custom through old Thai dessert. Experts in various related aspects were interviewing. Method of preparation was adapt using scientific principle to produce a dessert as close to the original recipe as possible. It was further developing through the use of riceberry rice flour in place of rice flour which was the main ingredient of the dessert. Acceptability was test when varying ratio between riceberry rice flour and rice flour were used. Four levels of rice flour and riceberry rice flour were 75:25 80:20 85:15 and 90:10. Sensory test used the 9 - point hedonic method The results showed that : The top score is the 85:15 with the lowest score was at 8.03 and the highest score was at 8.33. The analysis continues to test on the general public with other components: taste product design and willingness to buy the product. By using percentage statistics. Average score was over 50:100. The survey shows that most people moderately like the dessert. It was recommended that it should slightly reduce the sweetness should be slightly reduced. By comparing the original rice flour Hin Fon Thong and the new 85:15 ratio of riceberry rice flour Hin Fon Thong the difference is the in oreased amount of highly nutritious substances like vitamin E beta carotene omega - 3 folate polyphenols tannins gamma - original. and antioxidants gained from the new riceberry rice flour recipe. Calculated from the INMUCAL Nutrients program Therefore one unit that is suitable for the riceberry rice Flour Hin Fon Thong is 5 - gram or equivalent to 1 piece.