Creation of Added Value for Riceberry by Community Enterprises Group Producing Non-toxic Rice of Khao Phra Ngam Subdistrict, Mueang District, Lopburi Province

Abstract

The purposes of this research article were 1) to develop the added valued creation of riceberry; 2) to analyze the nutritional value of riceberry products; and 3) to develop the packaging of riceberry products. The population and sample consisted of 10 members of the community enterprise group for the production of non-toxic rice. The purposive sampling method was used to collect qualitative data using an interview form and quantitative data using a questionnaire. The data were analyzed using a ready-made statistical program. The research results found that 1) the community enterprise group produced riceberry and wanted to develop products from riceberry. Therefore, a workshop project was organized for the group members until they were able to create added value for 2 riceberry products: riceberry crackers and crispy riceberry cereal breakfast. The group members who participated in the training had the highest level of satisfaction with the workshop project and were aware of the production costs and were able to set the selling price based on the desired profit of 40% of the production costs, i.e., riceberry crackers had a production cost of 4.53 baht per piece and a selling price of 6.34 baht per piece, and crispy riceberry cereal had a production cost of 22.20 baht per bag and the selling price was 31.08 baht per bag; 2) the results of the nutritional value analysis of the product according to the method of the Association of Official Analytical Chemists (AOAC) found that 100 grams of riceberry crackers contained 160 kilocalories of energy, 9 grams of fat, 1 gram of protein, 19 grams of carbohydrates, 4 grams of sugar, and 40 milligrams of sodium. As for 100 grams of crispy riceberry cereal, it contained 250 kilocalories of energy, 13 grams of fat, 9 grams of protein, 24 grams of carbohydrates, 9 grams of sugar, 50 milligrams of sodium, 15 milligrams of iron, and 4 milligrams of calcium; 3) in terms of development of packaging for riceberry products, the member group was most satisfied with the packaging design and details on the packaging.