DEVELOPMENT OF LOCAL PRODUCTS FOR COMMERCIAL COMPETITION UNDER THE CONCEPT OF CIRCULAR ECONOMY OF KHUM BAN YUAN COMMUNITY ENTERPRISE THA SAI SUBDISTRICT, MUEANG DISTRICT, NAKHON NAYOK PROVINCE.

Abstract

This study aimed to develop a value-added product from waste generated in the production of pickled madan (Garcinia schomburgkiana) by Khum Ban Yuan Community Enterprise under the circular economy concept. Madan pickling syrup waste was transformed into a new product using a participatory action research (PAR) approach combined with product development and sensory evaluation. The samples comprised community enterprise members and consumers. The results showed that three formulations of madan syrup craft soda were successfully developed. One-way ANOVA revealed that product formulation significantly affected overall consumer satisfaction at the .05 level, with Formula 2 receiving the highest satisfaction and being selected for commercial development. Multiple regression analysis indicated that product attributes accounted for 68% of the variance in overall satisfaction, with overall image, taste, aroma, and packaging as significant factors, while color had no significant effect. The findings suggest that product development from production waste through community participation and the circular economy approach can enhance resource value, reduce waste, and strengthen the sustainable commercial competitiveness of community enterprises.