The purpose of this research is to study demographic characteristics towards buying decision on cosmetic product of consumers in Bangkok. The Research also involves in studying behavior of consumers to purchase the cosmetic product via beauty blogger. The methodology through questionnaire is a primary and qualitative research methodology through in-depth interview is supportive. The data is collected from 400 samples whose age are more than 18 years old and 9 key informants from 5 areas. The research found that the demographic majority of respondents are female aged between 18-30 years old Bachelor’s degree and single. Their monthly income are less than 10000 baht. The evaluation of alternative selection post-evaluation problem recognition and information gathering mostly affect the buying decision respectively. The research also reveals that occupation affects the buying decisions especially business owners because of either their higher income of their beauty concern.

The purposes of this research were : 1. To study the personal factors of tourists 2. To The objective of this study was to investigate 1) personal factors of tourists 2) the decision making of purchasing One Tambon One Product (OTOP) and 3) the relationship between personal factors of tourists purchasing/ ever purchase OTOP in Nontaburi floating market and the decision making of purchasing products. Data collection were from 400 tourists in Koh Kred Floating Market Sainoi Floating Market and Wat Yaisawangarom Flaoting Market. Purposive selection used were frequency and percentage. Chi-square test and Contingency Coefficient at statistically significant level were 0.05. SPSS was used in this analysis. The result found that most tourists were women 31 - 40 years old Government officers were the most married bachelor degree and monthly income 10001 - 20000 baht. The decision making of purchasing products were from quality. Raw materials through primary processing were chosen because they were tasty. Non-alcohol drink purchase was from the benefits motivation purchase was from quality and product purchase was from indication labels. The relationship between personal factors and Thai motivation occupation related with reason of purchasing food products selling style and monthly income related with purchasing non-alcohol drinks. Educational levels related with 6 aspects except non-alcohol drinks. Marital status did not relate with purchasing One Tambon One Product in Nonthaburi Floating Market of Thai tourists at statistically significant level was 0.05.

This study aimed to investigate 1. the process of development of semi readymade mackerel chili paste. 2. to study consumer acceptance of semi readymade mackerel chili paste product. 2 groups of population were used in the study: 10 experts and 100 students of Rajamangala University of Technology Krungthep. In selecting the basic formula for standard mackerel chili paste Randomize Complete Block Design (RCBD) was used to evaluate the overall sensory quality color flavor texture and appearance. A 9-point Hedonic Scale rating found that formula 1 had the highest score. The semi readymade mackerel chili paste was made by baking mackerel by hot air at 90 80 and 70 degrees Celsius for 3 4 and 5 hours respectively. Other ingredients were baked in hot air at 65 degrees Celsius for 3 hours then mixed with dried mackerel. It was found that drying mackerel in hot air oven using to degrees Celsius for 5 hours received highest score. When the semi readymade mackerel chili paste was reconstituted the product was mixed mixed with water in proportions of 1:1 1:2 and 1:3 respectively. The 1:2 proportion resembled most standard mackerel chili paste. The semi-finished mackerel was measured in color. Chemical analysis showed protein was ash were 63.42% fat was 5.59% moisture content 4.31% moisture content 6.02% fiber content and 11.30% ash content.

Objectives of this research are to study 1) method of cooking preserved substandard bananas 2) proper amount of preserved bananas in banana custard cake 3) acceptance of banana custard cake 4) length of time banana custard cake could be kept in refrigerated temperature. This study used (p0.05) statistically difference. When substandard bananas were cooked for 15 30 and 45 minutes evaluators accepted the preserved bananas cooked for 45 minutes with the best all around score. In studying the proper amount of preserved bananas in banana custard 0 : 100 50 : 50 80 : 20 and 100 : 0 ratios of banana to palm sugar ; it was found that evaluators accepted as statistically different the ratio of 80 : 20 preserved bananas to palm sugar. In studying acceptance of banana custard cake the ratio of sponge cake to banana custard 15 : 15 grams 10 : 20 grams and 5 : 25 grams ; it was found that evaluators accepted as statistically different the ratio of sponge cake to banana custard 10 : 20 grams with the best all around score. In studying the length of time the banana custard cake could be kept in refrigerated temperature at 5±2 degrees Celsius for 3 weeks. The yeast and mold counts were 219 (CFU/g). Therefore the banana custard cake could be kept 2 weeks in a refrigerator.

The purposes of this research were to 1) study the guideline to career building from Pah Chok Product for commercial benefits and 2) to study the feasibility of setting up SMEs from Pah Jok handicrafts which could be a topic for training courses in competitive advantage and to expand the marketing channels of the community business to get into the creative economy that aimed to produce quality goods create a new brand from local wisdom arts and crafts and respond to the state monetization policy which aimed to elevate the competency and to expand marketing channels of industrial businesses domestic service businesses community enterprise businesses and also the creation of knowledge base and the continuous development of local wisdoms for commercial benefits and public and creative economy promotion The scope of this qualitative study focused on the background and features of Pha Jok management for commercial potential current economic condition of Ratchaburi and opportunities and effects of One Tumbon One products (OTOP) when joining ASEAN Economic Community. These important data would be used in questionnaire drafting and samples from weaving communities in Tumbon Donrae and Tumbon Kubua Amphoe Muang Ratchaburi would be analyzed. The study found general information that both full time and part-time weavers were female amounted to 10 people (100%) aged over 51. The majority was aged between 61-70 amounted to 5 people (50%) aged between 51-60 amounted to 3 people (30%) and aged over 70 amounted to 2 people (20%) respectively. Regarding the weavers’ profiles 7 people were debt-free (70%) and 3 people were in debt (30%). All of the weavers had finished primary school and resided in their hometown estates in Ratchaburi. The incomes earned from weaving Pha Jok were between 3000 – 7500 Baht per month. 6 full-time weavers hadprevious work experiences in other fields (80%) 3 people were part-time weavers (30%) and 1 person started her career as a weaver (10%). Regarding the distribution channel most buyers purchased at the weaving places because it was necessary to pre-order as each fabric took around 1 month for textile finishing process. However it was not normally on sale in the market if any it would be overpriced. Currently there was no package for Pha Jok fabric yet as when weavers had finished each fabric they would sell it to distributors or wearers immediately. Another important issue was that there was not a successor to inherit this local wisdom as the income gained was not worth the time consumed in weaving each fabric and this eventually resulted in insufficient supply. Speaking of the idea of Pha Jok business cluster Pha Jok weavers found that weaving activities had decreased and there were not many weavers continuing the activities in order to inherit Ratchaburi’s reputed arts and crafts. Therefore creating commercial alliance would not occur as the process of textile finishing was time-consuming and yielded low outputs. Hence the objectives of this research could be concluded that Objective 1: the guideline to career building from Pha Jok Product for commercial benefits was supposed to raise awareness of the value of local wisdom for young generation and promote establishment of traditional and cultural activities to emphasize the awareness of being local people. And there might be some public relations channels to disseminate knowledge of weaving Pah Jok to both people in and outside the community to encourage career building. Objective 2: The feasibility of setting up SMEs from Pah Jok handicrafts - the researchers found that it was possible that the community could set up small and medium enterprises from Pah Jok handicrafts by educating locals about career building from Pah Jok handicrafts for commercial benefits establishing activities promoting inheritance of local wisdom for commercial competition building Pah Jok entrepreneur network and Pah Jok weaving knowledge network and encouraging establishment of a local museum as a community’s hall of fame to display lifestyle and community background. Furthermore another important factor was the government support which could advocate steady income