THE PROTOTYPE BUSINESS MANUFACTURES OF ROASTED SWINE FOR SELF-RELIANCE IN TAMBON TAKHAM AMPHOE SAMPHRAN NAKORN PATHOM PROVINCE

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Wilaiwan Chachikul

Abstract

            This research study is focused on the Prototype Business Manufactures of Roasted Swine for Self-reliance in Tambon Takham Amphoe Samphran NakornPathom Province. This research aims: 1) to study the current situation of business Manufacture of roasted swine, 2) to study the business of producing product prototypes for self-reliance, roasted swine, Tambon Takham Amphoe Samphran NakornPathom Province. The samples used in the research is getting form 6 producers and 100 questionnaires, are used for customer purposes.  The statistics are used in is to describe the results such as frequency, percentage, T-test., F-test (One-Way ANOWA).The results of research is found as follows. The current conditions in the business of manufacturing, roasted swine, Tambon Takham Amphoe Samphran NakornPathom Province, is passed more than six years with an average income per day 7,000-11,000 baht mainly pigs from farm suppliers. Production roasted swine, is more than 6 whole pigs in a day selling 6 days a week, at the price 250 baht per kilogram. Packaging the market No packaging used in the distribution. Using the services free tasting and mouth in the promotion, marketing and advertising. A survey of consumer satisfaction of roasted swine. Most have purchased products, roasted swine, once a week and the consumer have to prefer satisfaction about the marketing mix 4ps, products, price, distribution and promotion. The Overall was in the high level considering each side by sorting out the side with the highest average. Find the lowest product  (= 4.05), the price was high (= 3.66) in the study. The distribution (= 3.64) in the study. Promotion and marketing (= 3.32) were moderate. Comparing satisfaction marketing mix personal factors of consumers differ statistically significant at the 0.05 level. When roasted swine products from the market to determine the scientific process microorganisms in food, including bacteria; E.coli, S.aureus and Salmonellae ssp. The resulte show that all samples not detect. When the data from the operators and consumers. This taken use a guide to the business of the next prototype products, roasted swine

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บทความวิจัย