This research considers the vehicle routing problem in a specific bakery making company where is located in Bangkok. This company has to produce and deliver the bakeries to its customers everyday. Until now this mentioned company generates the delivery’s route by using the experience taken from the company’s truck driver. The company has to daily use the route with unnecessary long distances. According to the given statement this research aims to develop algorithm to generate the delivery route for this company by using the Genetic Algorithm in order to minimize the transportation distances.

The purposes of this research were to develop 10 items of the packages of bakery’s banana flour and to conduct the technology transfer of those packages for the community. The research process involves with package pattern analysis monitoring and operating package design making package sample evaluating package sample finishing the package target group setting creating the research methodology investigating need analysis training course setting conducting the training course and data analysis. The results of the study were 10 styles of the packages. It was found that the mean of the satisfaction evaluation was at 3.76. Need analysis for bakery courses are mostly found in brownies. There was significantly difference between pre-test and post-test scores of the experiment at 0.05 level of significance. The mean of the groups’ achievement evaluation was at 3.95-4.18. Program and training process evaluation was qualified as the mean was 4.62 and 4.54 respectively.

The utilization of agricultural products and unique local Phetchaburi products development was studied by using Palmyra palm as an ingredient of bread at 0 25 30 35 and 40 percent of wheat weight. Test of bread quality included color specific volume density texture and sensory evaluation. It was found that when the percentage of Palmyra palm use increased the levels of yellow (b*) color red (a*) color and density of bread also increased while the bread’s specific volume decreased (p<0.05). Furthermore the change in bread quality also affected the bread’s texture. That is the increased percentage of Palmyra palm made the bread’s hardness and chewiness higher. This corresponds with scores from sensory evaluation. The Palmyra palm could be used as an ingredient in bread making up to 35%. At this level the bread had similar quality and property to general breads but still reserving its local uniqueness. Therefore local resources could be utilized to create additional career and