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 research aims to develop the innovation development of fashion bags design and the product design by using silk fabric Napho District Buriram. To introduce the technical innovation development of fashion bags design and development of the product design by using silk fabric Napho District Buriram and to develop Thai Community Product Standard (TCPS.) in Buriram Province. The instruments used in research were interview the comment assessment form and the designs assessment form. The sample consisted of 100 interested people. The statistics tools used in data analyzing were frequency percentage mean and standard deviation. The result of the research found that Ban Napho Community Enterprise Group in Buriram Province produced the silk fabric with complex patterns in various colours and styles. It was local knowledge that was unique and useful in conservation education as well as in development. Ban Napho Group have designed and produced textile products by using silk fabric such as Tailor fabric clothing bag scarf and other but they needed to be continually upgrade the designs in order to modernize. The result in this research regarding to fashion bag design revealed that most respondents from the 100 interested people were female employee aged 31 to 40 years having an average income 5001 to 10000 baht and below a Bachelors degree. For the design assessment the result showed that these interested people had positive attitude level in prototype fashion bag No.5 for pattern design application and the overall average at 84 85 and 86 percentages respectively. The transfer of technology evaluation the results showed that prototype fabric bag No.5 was positive attitude in high level for overall pattern design and decorating at 86 percentages and prototype fabric bag No.6 was at 82 percentages respectively. The research finalized the highest score of prototype fabric bags and 5 phototypes were selected without respectively such as phototype No.1 2 5 6 and 9. They were selected for making the sample in order to introduce the knowledge to the local community.

The purpose of this research was to develop innovative forms the style of Household Textile and to develop innovative forms the style of Household Textile and to develop the product style from Napos Buri Ram Silk. This reserch was conducted to determine the Research and Development which used ๕ product models are reserch instrument along with Post-Training evaluation questionnaire. The samples consisted the Napos Buri Ram Community Enterprise Services Group of ๑๐๐ people and choose the sample group to keep in training as ๒๐ people. Data were analyzed using by percentage mean frequency and standard deveation. The result revealed that ๕ product models were interested by women which were between ๓๑-๔๐ years old government career graduated in Bachelors degree and had income in between ๑๕๐๐๑ - ๒๕๐๐๐ baht. Their most popular product were pillows which perfected designs styles and could related with Thai cultural identity. Training post-evaluation were all women trainee which were between ๓๐-๔๐ years old textile weaver and farmer career Primary education and had income in between ๕๐๐๐ - ๑๐๐๐๐ Baht. Training pre-evaluation were known stitching and design skill in fair level but improved to be the best after got trained and require the next training.

The purport of this research was develop innovative froms the patern and colour of Napo Buri Ram Silk and relay the pattern action training in Technology. This research was the development research The tolls of the research were compose of ๕ patterns The questionnaire the opinion assessment the procedure training assessment the samples of this research were the group of ๑๐๐ interested persons and ๒๐ trainees of community groups in Napo Buri Ram Silk province. The statistics were frequency value percentage value the standard deviation. The result of this research was the assessment innovation from the pattern Napo Buri Ram Silk for ๕ patterns from the group of interested persons. There were ๓๑-๔๐ years old of female in government officers bachelor’s degree and incomes were ๑๕๐๐๑-๒๐๐๐๐ baht. The thought that the garment products were A-women patterns E-women patterns C-women patterns B-women patterns and D-women patterns were the most suitability in the pattern the design and the color. The Generalization was ๔.๔๖ ๔.๔๑ ๔.๓๕ ๔.๓๒ and ๔.๑๑. The procedure training assessment the trainee majority groups was ๓๑-๔๐ years old of female the occupation were elementary education level and income ๕๐๐๑-๑๐๐๐๐ baht. Before training they had the knowledge and the ability in design cut and sew and decorate garments from cotton garments in low level. After training they had the knowledge and the ability in design for ๓ mains in high level and they required to train in the next time in the most level and the work evaluation was succeed in practicing work of the trainees.

This research aims to develop innovative packaging and product from silk of Na Pho Buriram and to transfer technology and develop innovative packaging format silk products Na Pho Buriram To develop community standard include Textile products and souvenirs. Population and sample in this research is Silk Weaving Group Ban Na Pho Buriram province. The research is the silk Na Po Box packaging requirements the format of the packaging box branded the symbol of the initiative of HRH Princess Sirindhorns. Chakri. Thailands symbol Emboss gold Focus style simple Product details and specifications about the history of a plate inserted inside a detailed specification of the graphics package by community standard (the assistant) in the packaging textile. The graphics on the packaging using the copier The printer on paper and stickers are saving strategies and to reduce production costs in accordance with the potential and the resources available within the community. The main materials used for the construction of the packaging is paper the material consists of a ribbon rope and plastic sheeting. Method of producing packaging structures are molded by hand and structural packaging not glued.