Development of Prototype Cannabis Oil Bakery Product for Transferring Knowledge to Communities
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Abstract
This study aimed to 1) develop a cannabis oil prototype bakery product; 2) examine consumer acceptance and transfer the knowledge to the model community enterprise; and 3) examine the nutritional value of the prototype cannabis oil extract-based bakery product. The development process for the bakery product was initiated by selecting four pastries: bread, pie, Danish/croissant, and cookie, with the cookie being the highest-scored product. Cookies with cannabis oil were found to have sensing scores (appearance, texture, taste, smell, and overall) that were high in all aspects. The prototype formula number 1 had the highest average score in all aspects, but the testers gave similar scores to all three formulas without statistical significance (p>0.05). Regarding the appearance, texture, taste, smell, and overall scores, the cannabis oil cookies of all three formulas had different popularity scores with significant statistical significance (p≤0.05). Regarding nutritional value, the cookies with the formula number 1 (2.5 grams of cannabis oil for 100 grams of cookies) had a total energy of 500 kcal, 25 grams of sugar, 25 grams of fat, and 380 mg of sodium. The consumer acceptance study showed that regarding the marketing mix, the overall mean and standard deviation analysis showed the highest score (x̅ =4.68). When each aspect was analyzed, it was found that the three most important marketing mix factors were products or services (x̅ =4.92), packaging (x̅ =4.80), and place (x̅ =4.57), respectively. The price got a high score (x̅ =4.44). Regarding knowledge transfer, the attendees understood the cookie production process out of cannabis oil for developing the community enterprise. The nutritional study revealed that the 100 grams of cookies with cannabis oil had a total energy of 500 kcal, 25 grams of sugar, 25 grams of fat, and 380 mg of sodium.
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