The purpose of the qualitative study was to seek for on guidelines for increasing productivity of organic products (vegetables) of Thamsua community members in Kaeng Krachan Phetchaburi Province. Data collection was done through observation interview and document analysis. The samples were 10 leaders and members of Organic Product Division of Thamsua Community in Kaeng Krachan Phetchaburi. The research results revealed that problems and obstacles in increasing the organic product were the lack of worker and continuity to produce goods for distributing to meet the market demand. The solution could be done by increasingly distributing products the surrounding communities to meet the needs and quality control standard of the market. In terms of the management the community should have a clear management plan and appoint a committee to co-ordinate its policies plans regulations and management. They could invite other members from neighboring communities to be involved. As for the solutions for the production and product diversification external agencies might be asked to participate in the productivity enhancement such as public or private sectors and educational institutions for example. The government might be in charge of supporting for career development and income private sectors for more marketing channels while educational institutions might support for knowledge needed for increasing the productivity. Concerning marketing solutions for more distribution channels online marketing should be set up by coordinating with private sectors to provide additional distribution channels such as organizing product display booths with public and private sectors. Financial and accounting solutions for the lack of management funding sources should be organized through the community savings such as the Cooperative Community Enterprise or Provincial Cooperative office to e involved in accounting management to create systematic financial management.

The objective of this research was 1) to learn about the vegetables of students at grade 4-6 rajini school. 2) To study the consumption habits of students. 3) To study the consumption of students. 4) To study the relationship between knowledge. And vegetable consumption habits of students. 5) To study the relationship between attitudes And vegetable consumption habits of students. The Methodology: Participants were 254 study is that students grade 4-6 rajini school. The instruments were Test your knowledge about vegetables have the confidence of 0.68. A survey on the attitudes of confidence 0.72. And a questionnaire about dietary habits and vegetables have the confidence of 0.69. The results indicated that 1) Knowledge of the consumption of students at grade 4-6 rajini school. Most of the knowledge of good and moderate level of 30.71 percent. 2) Vegetable consumption habits of the students were at a very good level (x ̅= 2.35). 3) Vegetable consumption habits of the students were at a good level (x ̅= 2.14). 4) The relationship between knowledge attitude and vegetable intake of students at the grade 4-6 rajini school are interrelated. But there were statistically significant at the 0.05

The Development of KhanomLeumKleun byusing 5 different colors of fruits and vegetables is aimed to study the consumption of fruits and vegetables 5 colors including mall berry beetroot spinach. Pumpkin and millet in different KhanomLeumKleun3 levels.Planning of randomized complete block (Randomized Complete Block Design RCBD) applied to the evaluation of sensory quality in appearance. Color smell taste texture and overall by means of taste was rated as 9 level (9 - Point Hedonic Scale) analyzed the average. Analysis of variance Analysis of Variance ANOVA and compared the difference of the average by statistical software. The study of the mulberry supplementinKhanomLeumKleun at the level of 10% weight of pastry. Recognized in the appearance color smell taste and preference by the overall average score 7.80 7.70 and 7.58 7.56 7.56 respectively. The texture the taste the level of 5% by the score 7.36 when analyzing variance. Comparison and contrast it was found that the appearance of color smell taste texture overallno statistically significant difference at the 0.05 The study of usingbeetroot supplement in KhanomLeumKleunat the level of 15% residuary bequest weight of pastry. Recognized in the appearance color smell taste texture and overall by the score 8.24 7.89 7.90 and 8.00 8.00 8.24 respectively. When analyzing the differences found in the appearance color smell taste texture and overall liking. The difference is statistically significant at 0.05. The study of usingspinach supplement in KhanomLeumKleunat the level of 10% residuary bequest weight of pastry.Recognized in the manner of appearance texture smell The taste and preference for overall scores 7.41 7.05 preference and 7.51 7.55 7.58 Respectively and the panelists accepted in color at the level of 15% average 7.21 preference when used to analyze the variance and compared the difference in statistics. It was found that the texture taste and preference overall. There were significant differences at the level of 0.05.

Study to process of vegetable and fruit tablet which study about 2 types such as banana and kale. The first step; drying banana and kale by thermal processing with hot air oven at 605C for 30 min. Next grinded dried banana (DB) and dried kale(DK) to become powder size 80 mesh Aw 0.270.26 0.290.31 and 0.330.28. After that mixed %DB 25 %DK 37 %DC 37 %grinded sugar 32 %thickness agent 4 and %lubricant agent 2. The physical of V&FT has thickness 1.50.02 mm. diameter 10.03 cm. and weight 2.60.05 g. The resulted about sensory test was accepted by the panelists with the score above 7 (like moderately; 7.320.52) and was accepted all characteristic of V&FT. And V&FT was not found microorganisms that cause food to be rotten.

The purposes of this research were to study the ratio of germinated brown rice and plant juice and sweetener types for mixed drink process. The ratio of germinated brown rice and plant juice were varied at 7:3 8:2 and 9:1 in 1 littre of water and sweetener types were changed to sugar sorbitol and honey for adjusted the total soluble solids at 11Brix. Results showed that L* a* and b* values of the mixed drink prepared by germinated brown rice and plant juice at a ratio of 8:2 were 36.17 1.80 and 12.10 respectively. The mixed drink obtained 14.85% DPPH free radical (DPPH 22-diphynyl-1-picrylthydrazyl). Furthermore the fortified honey mixed drink provided highest overall preference score. The score was 7.60 in the 9-point hedonic scale from sensory evaluation.