Product Development from Local Product Crispy Nougat Dessert (Tung-May) in Ban Nam Chieo Tourism Community Enterprise, Trat Province
Article Sidebar
Main Article Content
Abstract
This study aims to investigate the requirements, issues, and state of affairs surrounding the creation of crispy nougat goods. including the Ban Nam Chiew Tourism Community Enterprise's (Trat Province) design and production of tangmay items, which is a participatory research project. Members of the Ban Nam Chiew community entrepreneurship group were among the sample group of three sectors that served as the basis for the study. Academic specialists and regional organizations employing particular techniques An extensive interview form was employed as the research tool. gathering for brainstorming and active observation The study's findings indicate that the color and flavor of Ban Nam Chiew's crispy nougat are distinctive. Members of the group are skilled and knowledgeable in making crispy nougat. However, the conventional production method still exists. The enterprise group created crispy nougat items with the addition of coffee flavor in collaboration with design specialists and local government organizations. and created brown paper square-shaped boxes for shipping. The box area has a wooden design. The packaging includes a historical account of Ban Nam Chiew. Put the Ban Nam Chiew Tourism Community Enterprise's logo here.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The Editorial Board claims a right to review and correct all articles submitted for publishing
References
Butler, R. W., C. M. Hall and J. Jenkins. 1998. Tourism and recreation in Rural areas, Wiley, New York. 250 p.
Chumkate, J. 2015. Authentic evaluation and management approach of OTOP herbalproduct of SMEs entrepreneur in western region of Thailand. Journal of Advanced Management Science 3(2): 123-127. (in Thai)
Chumworathayee, N. 2014. Development administration of Muslim community producing Tung-may dessert in Ban Nam Chiew Tumbol Nam Chiew Amphur Lam-Ngob Trat province. Journal Phranakhon Rajabhat University 5(1): 13-23. (in Thai)
Macmillan, T. T. 1971. The Delphi technique. Paper Presented at the Annual Meeting of the California Junior Colleges Associations Committee
on Research and Development. Monterey, California. 24 p.
Patcharametha, T. 2016. Handicraft products and the development into the OTOP products. Silpakorn University e-Journal (Social Sciences, Humanities, and Arts) 36(1): 67-80. (in Thai)
Phuphantrakul, P. B., Phosing, A. Jansuri and C. Fuangkaew. 2021. Guideline for the tourism systems development of Ban Nam Chieo, Trat province. Journal of Humanitice & Social Science, Khon Kaen University 38(2): 193-213. (in Thai)
Pinkum, S. 2023. Product and packaging development of japanese sweet potato of Tha Muang community, Selaphum district, Roi Et province. Journal of Community Development and Life Quality 11(1): 11-20. (in Thai)
Thitijaruschai, T. Prommai, P. and Y. Urairat. 2023. Impacts of packaging design and online marketing communication on customer decision-making for brownies of Triple J Bakery Brand. Journal of Humanities and Social Sciences Princess of Naradhiwas University 11(1): 1-24. (in Thai)
Sasongkoah, T. 2011. Intelligence and creating local wisdom. Institute of Culture and Arts Journal, Srinakharinwirot University 13(1): 27-30. (in Thai)
Wimuktalop, W., W. Mangwaen and A. Banyongpisut. 2023. The development and processing of local red lotus products in Bang Lan district, Nakhon Pathom province. Journal of Community Development and Life Quality 11(2): 143-151. (in Thai)
Yuangkhaew, P. and P. Dechasetsiri. 2023. The packaging development of chili paste to enhance the products of the Khao Khirit sub-district housewives group, Phran Kratai District, Kamphaeng Phet Province. Phikun Journal 21(2): 89-108. (in Thai)
