The purpose of the development of dietary fiber supplement food from used coconut residue is to study an appropriate amount of used coconut residue from oil distillation in three food products such as steamed stuff bun deep-fried dough stick and roti. The research was planned in accordance with “Randomized Complete Block Design RCBD”. Sense test by tasting method by giving favorite scores of 9 levels (9 – Point Hedonic Scale) quality test of chemical composition and physical composition including acceptance test of 100 people towards the products were performed.

Development of fruit – confectionery products the leftover from fruit – canning factories in small business industry is the second – year continuous project. The aims were to study the product shelf life and to transfer production process to the community and private sectors. The result of shelf – life study indicated that the pH and water activity of Papaya Cream Guava Cream Pineapple Cream Mixed – flavoured fruit (yee) and Banana toffee were 3.78 3.62 3.20 3.48 3.57 3.92 and 0.97 0.97 0.91 0.60 0.51 0.58 respectively. At an 8-week period no microorganism – borne deterioration of the products was found;moreover they were accepted by the consumers. The target group of as participants as planned was trained for a 3 – day period to produce 5 fruit – confectionery products. The training evaluation revealed that the group considered management on instructors teaching materials and laboratories ‘much’ to ‘most appropriate’; whereas training operation was viewed ‘most appropriate’. At the project end it was found that 29.27% 29.27 and 28.05% of the target group made fruit – confectionery for family consumption and as a gift or a souvenir respectively; 9.76% put their products in stores for sale as a supplemental career; 3.65% transferred their knoeledge to others.