DEVELOPMENT OF THE CHILI PASTE TO VALUE ADDED COMMUNITY PRODUCTS OF NAMKHAM SUB-DISTRICT, MUEANG SISAKET DISTRICT, SISAKET PROVINCE

Abstract

          The research is to Study the current conditions and needs for the development of chili paste products. Chili paste product development and study the production costs and returns of Ban Wan chili paste products, Nam Kham Subdistrict, Mueang Sisaket District Sisaket Province The population and sample were the Ban Wan chili paste production group, Nam Kham Subdistrict, Mueang Sisaket District. Sisaket Province By selecting a purposive sample of 5 people through interviews and 10 focus groups. The research results found that current situation is that the community produces Ta Daeng chili paste and fermented fish chili paste. For sale at Wat Phra That Suphannahong Walking street market and according to online orders, they sell for 20 baht, 50 baht, and 100 baht. From the interview, it was found that The community has a desire to develop chili paste products to have variety, good taste, and quality, emphasizing the use of community ingredients and a mixture of Mun River fish. It is unique and reflects the culture and traditions of the community the chili paste that the community wants to develop is Mun river fish chilli paste. Therefore, the development of the Mun River Fish Chili Paste product Therefore, we give importance to nutritional value, taste, ingredients and uniqueness. By studying and developing Mun River fish chilli paste from using raw materials in the community such as chilies, onions, garlic, and using Mun River white fish as an ingredient in 3 recipes. The community selected a recipe that was moderately spicy. The taste is bold and mellow to produce and sell as community products. In addition, from brainstorming to study production costs and product returns. Determining the selling price and profit planning using an accounting calculation model. It was found that production costs are as follows: 1) Cost of producing Mun River Fish Chili Paste. 1 production has a production cost of 815 baht, consisting of direct raw materials 560 baht, direct labor costs 200 baht. and production costs of 55 baht, resulting in a quantity of chili paste of 3,700 grams, the average cost is equal to 0.22 baht per gram, and 2) packaging costs. Therefore, the cost of production of Mun River fish chili paste packed in a 3-ounce plastic jar is equal to 11.90 baht, a 240 ml plastic jar is equal to 35.80 baht and a 400 ml plastic jar is equal to 62.80 baht. For the selling price, it is determined from the production cost per unit plus the desired profit, which is divided into 2 cases as follows: 1) in the case of sales according to orders, the profit is set at 30 percent and 2) in the case of retail sales, set 50 percent profit