Creating Value Added of Black Tiger Peanut (Nilmanee) Through Innovation and Marketing That Meets the Needs of Healthy Food Consumers

Main Article Content

Chutimun Sasong

Abstract

This article aimed to (1) study the added value to products from black tiger peanuts (Nilmanee) and create standard packaging; (2) analyze the lifestyle and behavior of healthy food consumers; and 3) analyze consumer demand for black tiger peanuts (Nilmanee) protein. The sample was selected from the community enterprise network of local food groups with full nutrition from Thai Yai and ethnic recipes in Pai District and healthy food consumers in Mae Hong Son Province. The research results were found as follows: 1) this research has created added value for black tiger peanuts (Nillmanee) by using a spray drying machine to transform them into a 3 in 1 100% black tiger peanuts (Nillmanee) instant protein drink with black sesame and chocolate flavor. The 45 baht 3 in 1 product is packed in 15 g sachets. The box of 10 sachets is sold for 450 baht; 2) the majority of the customers have health issues related to high blood cholesterol. Most of them focused on dieting, avoiding unhealthy food, preferring bird's nest drinks, or drinking instant chicken soup. The respondents mostly consume healthy drinks one or two times per week. They purchase healthy beverages from distributors. Pricing is the main reason consumers do not favor healthy drinks, and 3) Most consumers prefer Nillmanee Tiger Peanut instant protein drinks with 10 to 15 g per sachet, priced between 36 and 45 baht per sachet, and prefer the black sesame flavor the most.

Article Details

How to Cite
Sasong , C. . (2022). Creating Value Added of Black Tiger Peanut (Nilmanee) Through Innovation and Marketing That Meets the Needs of Healthy Food Consumers. Journal of Arts Management, 6(2), 540–558. Retrieved from https://so02.tci-thaijo.org/index.php/jam/article/view/255322
Section
Research Articles

References

Agricultural Research Development Agency (Public Organization). (2021). Processed agriculture for value-added to products. https://www.arda.or.th/knowledge_detail.php?id=11

Akbar, M. M. (2014). A causal study on the antecedents of retail shoppers’ repatronage intention. European Journal of Business and Management, 6(4), 8-21.

Argandona, A. (2011). Stakeholder theory and value creation (Working paper WP-922). IESE Business School, University of Navara.

Arya, S. S., Salve, A. R., & Chauhan, S. (2016). Peanuts as functional food: a review. Journal of food science and technology, 53, 31-41. https://doi.org/10.1007/s13197-015-2007-9

Department of Agricultural Extension. (2018). The importance of adding value to agricultural products. Department of Agricultural Extension.

Department of Science Service Ministry of Science and Technology. (2010). Compilation of information ready to use anthocyanin (Anthocyanin). Science and Technology Information Center Library and Science and Technology Information Center.

Gronroos, C. (1984). A service quality model and its marketing implications. European Journal of Marketing, 18(4), 36-44.

Jump, N. (1978). Psychometric theory (2nd ed.). McGraw-Hill.

Leungpirom, N. (2014). Innovation management (2nd ed.). Duangkamol.

Mae Hong Son Provincial Office. (2021). Mae Hong Son Province Development Plan (2018-2022), Year 2020 Review, Mae Hong Son Province. Mae Hong Son Provincial Office.

Nutrition Research and Testing Service Center. (2021). Test Report. Health Science Research Institute Chiang Mai University.

Pluphrach, K., & Smith, N. (2020). Behaviors and needs in healthy food products of consumer in Bangkok. Dusit Thani College Journal, 14(2), 307-322.

Rosenbloom, B. (2004). Marketing channels: A management view (8th ed.). South-Western Cengage Learning.

Saju, T. (2021). Tiger nuts - wool products role model solving poverty problems in Mae Hong Son province. https://mgronline.com/smes/detail/9620000019549.

Sangchod, A. (2021). Annual report. Community Enterprise Network of Local Food Group with Full Nutrition from Thai Yai and Ethnic recipes in Pai District.

Sasong, C. (2017). The participation of stakeholders and the role of OTOP Entrepreneurs in creating value added to economic community products using creative innovation in Mae Hong Son province. Chiang Mai Rajabhat University.

Silcharu, T. (2008). Statistical research and analysis with SPSS (9th ed.). Business R&D.

Tan, C. C., Damnoen, P. S., Huanjit, P. S., Toprayoon, Y., Jankaew, W., & Pindon P. S. (2021). A socio-cognitive structured stimuli in validating students’ organistic states represented by self-efficacy and psychological engagement for career search self-efficacy. Review of International Geographical Education Online, 11(10), 2163-2174.