การพัฒนาศักยภาพการดำเนินงานกลุ่มหนึ่งตำบลหนึ่งผลิตภัณฑ์ (โอทอป) ประเภทสมุนไพรที่ไม่ใช่อาหาร The Development of the Operational Capacity of the Non-Food Herbal One Tambon One Product (OTOP) Groups

Abstract

This research aimed to study operational capacity, problems, success condition of the non-food herbal One Tambol One Product (OTOP) groups, and need of the OTOP consumers and to develop their capacity. The purposively selected sampled groups including 33 people successfully running the groups all over the country, 8 from Ubon Ratchathani province, and 10 unsuccessfully managing the groups were employed in the study of their capacity, problems, and success condition through an interview and a focus group discussion. Content analysis was used in the data analysis. A total of 151 accidentally selected participants were surveyed and interviewed in needs assessment of the OTOP consumers and descriptive statistics and content analysis were employed in the data analysis. Twenty-five purposively selected officials from the Community Development Organizations and 5 OTOP network representatives were used in the evaluation of the model in developing the operational capacity of the OTOP groups. An evaluation form to evaluate its utility, possibility, and suitability was utilized. Arithmetic mean and standard deviation was used in the data analysis. Forty participants were employed in the tryout of the constructed handbook used in the development model. Mean, standard deviation, and
t-test were used in the data analysis.

                     The study yielded 4 capacity aspects that needed to be developed namely organizational administration, producing administration, marketing, and finance. The problems found included lack of effective administration and dependency on support from governmental sectors. The success conditions were having knowledge of how to manage the group effectively and produce the products with Good Manufacturing Practice (GMP) qualities and standards that suited the need of consumers. When buying goods, 5 attributes were considered by the consumers: products, community producers, production processes, beliefs, and production technologies. In developing the effectively operational capacity a model containing a training handbook was constructed and evaluated by the experts. The constructed training handbook consisted of 3 parts: 1) introduction and OTOP management; 2) herbs, non-food herb, non-food herbal standards, request for product standards, behavior and need of consumers; 3) development of 4 capacity aspects: management, production, marketing, and financial management. The implementation of the model resulted in the difference of the participants’ knowledge before and after the training at level .01 of significance. Knowledge mean score after the capacity development training of those who participated in the project was found to be higher than that of before. More effective management among participated groups was found through their obtaining of certificates from the Community Product Standards (CPS) and their application for 2016 most outstanding OTOP competition. The constructed handbook were assessed to be highest in its utility, possibility, and suitability. The participants showed their satisfaction of the development model at the highest level.