The improving a quality of product and packaging to increase the values of mushroom products by associated

Abstract

The purpose of this research was to develop the quality of ready-to-eat processed mushroom products. To design a prototype of ready-to-eat processed mushroom packaging and to study the distribution of ready-to-eat processed mushrooms. The tools used were interview forms and questionnaires with a reliability of 0.97. Data were analyzed by percentage, mean, standard deviation, Multiple Regression Analysis. Hypothesis at the significance level, 0.5 sample group total 246 people. The results of the research show that : Analysis of the original processed mushroom product should be developed to deep fry the oil for prolong the product life, and develop 1 formula of processed mushrooms. Experiment with oil removal methods. to prolong the shelf-life Prototype of ready-to-eat processed mushroom packaging under the Khon Ban Thung brand, reflecting the way of life of rural people have a sustainable and safe agricultural lifestyle. The graphic design is evocative of mushrooms, using warm tones, and the font imitates handwriting. Product Quality Awareness by clean and safe packaging and have details about the product affect the purchase decision the most. compared to Product appearance perception and the color that attracts attention The results of the new product analysis are the traditional ready-to-eat processed mushroom products for all genders and ages, and focusing on the health-conscious group. Adjust the packing size accordingly. business expansion guidelines by market penetration with an existing product selection method to make the target audience more known.