This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors respectively. The analysis of the nutritional values (protein fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80% 19.24% and 3.72 μmol TE/g for protein fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein fat and antioxidant of 2 9 . 9 0 %9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein fat and antioxidant of 31.70% 20.51% 1.96 μmol TE/g respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.

This research aimed to study environmental and social disclosure levels the relationship between performance and environmental and social disclosures and the comparison of the performance and environmental and social disclosures of industrial product companies and the resource industry group listed on the Stock Exchange of Thailand. The secondary data was collected from financial statements annual reports and the data entry forms (Form 56-1) from 2015 to 2019 of the total of 130 companies. Descriptive statistics were used for the analysis namely mean and standard deviation. Inferential statistics such as correlation analysis and multiple regression analysis were also used. The research results showed that there was a Statistically significant correlation between the performance and the environmental and social disclosures of the companies in the industrial product group including reusing aspects environmental monitoring aspects and environmental law aspects and the return on equity (ROE) debt ratio (DR) and stakeholder equity (SE) at the levels of 0.01 and 0.05. In the resource industry group there was a statistically significant correlation between environmental and social disclosures namely recycling aspect with return on equity (ROE) debt ratio (DR) and income at the levels of 0.01 and 0.05.

The research on “an integrated marketing strategy for the image development of ecotourism by the community: the case study of Ban Pam Bok Thung Yao Pai district Mae Hong Son” has the objectives as follows: 1) To study the current situation problem and find the strategy of integrated marketing model to create an ecotourism image by the community. 2) To analyze the potential of the identity of being an ecotourism attraction by the community. And 3) To develop the guideline of an integrated marketing strategy of Ban Pam Bok Thung Yao Pai district Mae Hong Son. Part 1 data collecting in quantitative research process and determine the sample with the formula for calculating sample size when the population is unknown at 95% confidence level. The results of the study indicated that most of the tourists are female age between 21-30 years old undergraduate or studying at undergraduate level work as an employee of the private company the average monthly income is 15001-25000 Thai Baht and their residence are in the central region of Thailand. The results of attitude analysis showed that the perception and motivation of the tourists towards the community tourism products found out as follows: 1) The overall attitude of tourists towards the community tourism products is at the medium level (x̄ = 3.36). 2) The attitude of tourists towards the tourist attraction of the community is at high level (x̄ = 3.85). 3) The attitude of tourists towards social culture local community history and lifestyle of the community are at high level (x̄ = 3.78). 4) The interest of tourists towards the community tourism activities is at high level (x̄ = 3.68). 5) Tourists value the outstanding unique identity of community tourism at high level (x̄ = 3.66). 6) Tourist value good feeling towards community tourism at high level (x̄ = 4.23). 7) The perception that tourists receive from marketing communication of community tourism is at medium level (x̄ = 3.48). 8) The number one community attraction that tourists impress is Boon Ko Ku So Bridge (the longest bamboo bridge in Pai) which is a 67% impression. The analysis of tourist behavior towards the community tourism products showed that most of tourists chose not to stay overnight (58.50%) total tourism expenditure was between 10001 – 15000 Thai Baht (36%) they travel with family (40.25%) travel period during October to December (31.50%) self-trip planning (77.75%) the logical motivation to visit is the beautiful nature (50.00%) the emotional motivation to visit is aesthetic in resting (45.00%). The research result by using both logical and emotional motivation factors which is divided into getting to know tourist attraction outstanding and good sense in marketing sharing of community tourism showed that the group of tourists consisted of group 1 of 201 tourists with high average in all aspects (x̄=3.77 S.D.=3.56) group 2 of 39 tourists with low average in all aspects (x̄=3.39 S.D.=3.18) and group 3 of 160 tourists with the average level close to group 1 (x̄=3.53 S.D.=3.36). The analysis of information about the decision of tourists to choose the community tourism showed the average of 3.68 which classified by the variables as follows: 1) In terms of current factor of the form of tourism that meet the needs of tourists showed that the factor is the variety of tourism products (31.50%). 2) In terms of the source of information that tourists use to find the information to make their decisions in tourist attraction showed that they found from blogger or travel review pages (38.75%). 3) In terms of factoring that tourist use to evaluate the choice of tourist attraction showed that they chose because of the natural resources are outstandingly beautiful (28.50%). The analysis of the marketing mix factors related to the decision-making of tourists to choose their tourism showed that tourists focus on the most important factor in tourism products (x̄ = 4.66) marketing promotion and integrated marketing communication (x̄ = 4.58) and at high level in distribution channel factor and at quite high level in price factor (x̄ = 4.22 and x̄ = 3.65) respectively. Part 2 research and data collection in qualitative research with population and sample size of 15 people in the analysis. Research tools were interviewing guideline and focus group discussion then the information was organized by interpreting the data describe the information review the information and check the accuracy comprehensiveness and quality of the data. The content analysis was done by using PEST and SWOT analysis as well as Michael E. Porter’s Five Forces Model. Assessing the situation by the Internal Factors Evaluation Matrix (IEF) & the External Factors Evaluation Matrix (EFE) then formulate the guidelines and strategies to enhance the competitiveness from Strategy-Formulation Analytical Framework and get the IFE Matrix value as 3.00 and EFE Matrix value as 3.400. Strategic position is in Quadrant 2 Grow and Build which is the strategies to accelerate the growth to use in applying and integrating the appropriate strategies by using the TOWS Matrix analysis as the approach SO strategy by utilizing internal strengths to benefit the probability of external opportunities which are as follows: 1) Market Penetration and Product Development 2) Market Development and Market Penetration and 3) Product Development and so on.

This research on product development of beverage from Riceberry plus protein was aimed to 1) develop the formulation of beverage from Riceberry 2) study the appropriate ratio of beverage from Riceberry to instant protein content 3) study the appropriate ratio of beverage from Riceberry plus protein to sugar content 4) study the quality change of storage. Samples used in this study were personnel of nutrition service division Central Chest Institute of Thailand among 30 samples. Sensory evaluation was carried out using the acceptance scores on appearance color smelling viscousness smoothness overall preference (5- point hedonic scale). Data were analyzed by using mean and standard deviation. To study mean comparison analysis was used. This research revealed that the best formulated beverage from Riceberry plus protein contains Riceberry 200 gm. water 1800 ml. instant protein 54 gm. and sugar 90 gm. This appearance is clearly violet rich Riceberry and soybean smell and sweet with sugar. The acceptance scores on appearance color smelling viscousness smoothness overall preference were 3.93 3.80 3.03 3.23 3.40 and 3.17 respectively that mean like moderately. The study of changes in the physical revealed that beverage could be kept for 1-3 days at the temperature of 7˚C.

The main objective of this research is to design and develop products lamps made from vine forhome decoration. The research began by studies the style and quality of vine after that questionnaire interview and observation of the behavior of people in the community were the tools to conduct this research. Rajaburi provinceis the sample and the population was acquired by sampling group. The analysis of the data showed that the average percentage of products used in home decor products such as lamps. The products are used to decorate the home. The house should take into account the nature of the product because it allows the access to nature and the lifetime of the product breaking the car or break easily digested because it is made from natural materials