The objectives of the research were: 1) to transfer technology of household products and souvenirs for increasing value of textile waste and 2) to evaluate the result of this technology transfer. The instruments to evaluate the opinions and the pre and post knowledge of the participants were created together with the follow-up survey. The data were analyzed by frequency percentage mean and standard deviation. The technology transfer was held during June 21st – 22nd 2014 to 30 participants obtained by accidental sampling. The participants applied to attend the technology transfer program at Baan Dong Dang fabric waste group Roi Et province. The transferred programs were box shoe hat and decorative flower making from textile waste. The selected programs were from the research study in 2013 entitled Increasing Value of Textile Waste by Making Household Products and Souvenirs. The study found that the result of this technology transfer was satisfied in the benefit of the program at the highest level (66.88%) and at high level (33.83%). The content management trainers and benefit of the programs were rated at the highest level of satisfaction (M = 4.59). The post-test revealed that the participants gained more knowledge at statistically significant level 0.05. The participants can make use of the programs 100 percent in applying the knowledge into new innovation creating career using the products in daily routine to save the daily expenses and transferring the knowledge to schools in the community

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer to collect the knowledge of food ingredients and cooking methods and to study nutritive values of 15 recipes (using INMUCAL-Nutrients program) in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources all types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level namely main dish (93.94%) preserved and processed foods (84.62%) and dessert (80%). Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (40%) and the potential in main dish was at a low level (52.53%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish. Due to study the nutritive values of 15 recipes of local foods of Praknamdaeng Community it was found that cha-kram red curry with cockle provided highest energy (2578.59 kcal) highest fat (196.29 g) highest iron (74.35 mg.) highest Vitamin B1 (0.70 mg) and highest Vitamin B2 (2.76 mg) respectively. Cha-kram Jam provided highest carbohydrate (347.76 g). Steamed tilapia curry in banana leaves with cha-kram provided highest protein (135.15 g) highest Vitamin C (65.65 mg) and highest Niacin (24.73 mg) respectively. Nam Pung Do scrambled egg provided highest Vitamin A (736 µg RE). According to sensory evaluation test on appearance color odor taste texture and preference of 15 recipes of Praknamdaeng’s local foods the result of taster acceptability test indicated that they highly liked every aspect of 13 recipes while steamed tilapia curry in banana leaves with cha-kram and Cha-kram Jam were accepted between a moderate level and a high level.

The purpose of this project is to reuse the wasted cloth into a street wear style cloth. We will use a 100 people as our target group. The materials for the project are : 4 types of reused street wear cloths and a survey. From the study we have sum up to a conclusion. We have prepared 4 street wear cloths targeting ladies age from 21-23 and 25. These participants needs to have at least a under grads Degree with an incomes of 15000 bath or lower per month. The question in our survey consist of : That these reuse street wear cloth can reduce the amount of wasted cloth and it can also be brought Into a main line of cloth wearing. It can also be also be worn on a daily bases. It is also quite pretty and Attractive. It is useful and it can help to give more value to those wasted cloths. This type of clothing is suited for ladies from 21-25 years of age. And it can also benefit them. Does it have a modernized way of Decorations? And will it benefit to those who live around us. and the results are all came in as a High rating from 4.4 4.42 4.35 4.34 4.33 4.29 4.28 4.27 and so on. The detailed conclusion to the street wear cloths are : the design sample 1 sample 2 sample4 Sample3 are scored accordingly 4.34 4.25 4 3.54 in orderly fashion. The cutting sample 1 sample 2 sample 4 sample 3 came as a high rating scoring from 4.28 4.25 4.19 3.7 accordingly. The decorations sample 1 sample 2 and sample 4 came in as high rating scoring from 4.31 4.24 3.99 Aecordingly. The sample 3 came in as medium score of 3.46. the patching sample 1 sample 2 sample 4 sample 3 came as a high score rating 4.38 4.36 4.04 3.76 accordingly the coloring sample 1 sample 2 sample 4 came in as high score from 4.4 4.33 4.05. but sample 3 have only received a Medium score 3.5. for over all scoring sample 1 sample 2 sample 4 sample 3 all got high scores of 4.34 4.29 4.05 3.59 accordingly.

: This research focus (1) to design and development of packaging for processed products from Rice varieties Rice Berry (2) to promote and increase the value tour ecological economy (3) to test the satisfaction of consumers who have to the product packaging processing of Rice varieties Rice Berry the samples is the public to shop for health in the supermarket Golden place branch Rama 9 number of 334 people divided by the survey draft design is at a time 167 people and expert printing design packaging and materials 5 and tool operators research 1) questionnaire the first comment design draft for the samples to use as a guide to design body work package and assess the quality step work package design 2) questionnaire satisfaction survey for the samples with a draft of the packaging product 1] Rice Berry 2] candy Tootsie processing of Rice Federation of Rice Berry 3] Rice gluten-processing of Rice Federation of Rice Berry the data were analyzed using how to sum up operators with the lectures mean and standard deviation findings summarized as follows: (1) The attention to the materials used in the production of plastic packaging materials. Create a frame on one floor and a label to indicate the product description. Experts and samples Pay attention to the style and material of packaging SET A1 is plastic material selection 63 percent representing 37.70 (2) effect of assess the design of the package herbal Thailand overall found that the samples comments to form set a1 the evaluation of design in the high level with an average equal to 3.76 3.76 s.d. = 0.69) shaped as tree easy-to-use nature of close to weep and the site label use printing process 4-color design in accordance with the regulatory to produce a clear used patterns graphics media to “individual product type” logo of the product to reflect the English view the delicacy colors used as a couple color with color of the paper make sense naturally in the core of sustainable development research this can be adjusted in step process used nature of type 1 color to save the cost of production in the part of the structure. If there is eminent the bent to develop I-oriented wisdom to comply with the material in the local structure can be used as erosion siege basketwork that will help to create unique local with self-esteem.