A research and Development for Local Product Quality of Ban Sawangthamwiset Agricultural housewife Group Nam-Arm Sub-District, Kasetwisai District, Roi-Et Province

Abstract

                 Theobjectives of this study consists of to: 1) study the current situation and problems in the production of local products quality of Ban Sawangthamwiset agricultural housewife group 2) study the consumers 'demand of those local products quality for the development  3) develop the local production 4) Evaluation of research and development of community local products quality

                 The research use researching and development method and is divided into  4 stages. Stage 1: study the current situation and problems in the production of local products quality of Ban Sawangthamwiset agricultural housewife group. Stage 2: study the consumers 'demand of those local products quality for the development. Stage 3: develop the local production  and stage 4 Evaluation of research and development of community local products quality

                 The population and sample groups of this study include were purposely selected group to rate a survey form and satisfaction questionnaire. For qualitative method, an in-depth interview form, a focus group discussion, and brainstorming works were applied. The target groups were 50 informants concluding chairpersons and members of housewife groups, representative of the agricultural housewife group, developer of Kasetwisai district, head of Roi-et agriculture office, head of  Roi-et industrial office, head of Nam-Orm sub-district Organization Administration, provincial health officer from Roi-et public health office.Statistics used for the quantitative data was frequency, mean and standard deviation whilst the qualitative data were analyzed by content analysis

                 The results of study found that:

                 1. The current situation and problems found that the product in this group was Kao Mao by using Glutinous Rice RD 6 was produced as pounded unripe rice snack or dried Khao Mao and five Khao Mao processing products were gained as Kao Mao Clook, Kao Mao Mee, Kao Mao Too, Kao Mao Babinand Kao Mao Krayasart. However, several problems were found such as the price of increasing raw materials. The quality of products was sub-standard and did not meet the requirements of consumers. The packaging design was not unique while the product marketing was far unknown.

                 2. Consumers’ needs found that (1) a delicacy was the first priority for selection especially hygiene (2) another taste of products (3) designs of packaging 4) quality standard with various choices of selection.

                 3. The development of local products found (1) crispy Kao Mao (2) Kao Mao mixed with cereal, herbs and (3) details of trademarks, brands, manufacturers and expiry.

                 4. Evaluation results by following the results of interviews with all relevant parties Found that the development of community product quality or the transformation of local products from concept to practice Resulting in good results for local communities In which the group of women housewives, as well as this training, are interested who received the training at the highest level.