The research of Marketing Strategies for Creative Product of Thai Natural Herbal Cosmetics for SME in Bangkok Metropolitan and Its Region is intended to 1) examine for marketopportunities for creative products of natural and herbal cosmetics for local and aboard marketby product which was reliable innovate processed from producers in the Bangkok metropolitanand it’s region. The product is a product development process is credible. The owners of smalland medium enterprises in the Bangkok area. 2) prepare for creative product strategy for naturaland herbal cosmetics from producers in Bangkok metropolitan and it’s region. Research methodology using are depth interview and survey by questionnaire from 400 samplings. Analytical Statistics applied for frequencies distribution average percentage standard deviation and linear model method. The results are as: 1) the product component hasan effect upon consumer’s attitude while buying product 2) product quality has an effect uponattitudes while buying product 3) product features has an effect upon attitudes while buyingproduct 4) brand influence upon purchasing 5) packaging does not show effect for consumerbuying 6) product servicing does not have an effect apply while purchasing 7) product qualityhas an effect with repurchased behavior.

The objective of this research was to develop a beverage product from broken-milled sangyod rice for the elderly person. Raw materials of this product were broken-milled Dangyod rice soybean red kidney bean Job’s tears sesame and sucrose. The highest acceptance score (9-point hedonic scale) by the panelist who the elderly person ( 60 years old) showed that 7% broken-milled sangyod rice was proper for supplement in this beverage ( 0.05). The color in tem of L a and b values were 64.80+ 0.04 6.60+0.07 and 8.27+0.05 respectively. Viscosity of this beverage was increased by addition of broken-milled Sangyod rice. The B brand sweetener was gained the highest acceptance score. The developed product was 21.19 kcal/100g and fat protein fiber and carbohydrate content were 0.59% 1.25% 0.15% amd 2.75 % respectively. After storage at 4+ C for 15 days this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 282/2015). The 100 elderly consumers focused on the nature of rice or cereal products in terms of health benefits. All of consumers were accepted on the product for beneficial for health.

In the research on “The Costume Creative Design and Accessory Creative Design Green Eco Innovation for Asian Community” the purpose of the study was to create the product design on the costumes and accessories for working ladies and gentlemen. Its main sources were on Thai culture representative of the ASEAN cultures that were inspired by the culture and lifestyle of Thai people. This study has selected Thai population Thai culture Thai lifestyle Thai wisdom Thai basketry and fertility of the central region in Thailand. The samples were additionally selected from the weaving culture and fertility of the rice field in the middle of Thailand. The tools used were based on the descriptive analysis from the structure of basketry obtained from the central region of Thailand. The color analysis was based on the integrity of the rice paddy in the central plains as well as the pattern analysis was from Thai basketry and pattern of rice paddy in the central plains. The fabric used in the design was made of the natural fibers water hyacinth mixed with cotton at the ratio of 30: 70. On the product development the principles of 4P Marketing Strategy and the application of natural colors were carried to obtain the ladies’ costumes and accessory creative design and unique new handbag. From the results the analysis of basketry structure in the central region indicated after making a section for the shape as the balancing curve and circular shapes the lady costumes and accessory creative designs could be successfully fashioned.When analyzing for proper colors on the costumes and accessories the designs based on the fertility of the rice paddy in the central plains together with the cultural prosperity urbanized society and the nature were applied. The appropriate colors chosen to be yellow red and blue were from natural colors of Garcinia Rave and Indigo respectively. Therefore the products of costumes and accessory creative designs could be one innovative green textile that meets the needs of the consumers in the ASEAN communities who are concerning on the sustainable and environmental conservation.

The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan the suitable ratio of jaggery and sugar (25:50 50:50 and 75:25) were investigated and to study the suitable kneading time which varied at 5 1015 and 20 minutes. Analyze nutritional values and design the experimental by Randomized Complete Block Design (RCBD). Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty testers with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred testers. Results showed that the suitable ratio is 50:50 and the suitable kneading time is 20 minutes had high score in every attributes from sensory test. Chemical properties protein fat ash and moisture content were increased while carbohydrate total energy and energy from fat were decrease that compared with basic recipe of Khanom Chan. The partial substitution of sugar with jaggery palm that still yielded an acceptable product for the consumers was 100%.

The replacement of partial sugar with jaggery palm in Khanom Ar-Lua production was further carried out for studying the suitable ratio of jaggery and sugar are 25:50 50:50 and 75:25 and studying the suitable drying time which varied period of time at 8 9 10 and 11 hours. Analyze nutritional values of Khanom Ar-Lua that sugar partially replaced with jaggery palm and Randomized Complete Block Design (RCBD) was applied. Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty panels with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred panels. The results showed that Khanom Ar-Lua which use of jaggery palm replacement partial sugar at ratio of 25:75 had the highest score in every properties of sensory test. The suitable drying time is 10 hours. Khanom Ar-Lua that used jaggery palm to replace partial sugar had higher protein carbohydrate and total energy than basic recipe but moisture content and energy from fat are the lower. The consumer acceptance test showed that 99% acceped Khanom Ar-Lua which using jaggery palm replaced patial sugar.