Value added product development for oyster farmers’ group in Kung Krabaen Bay Royal Development Study Center, Chanthaburi

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Duanrung Benjamas


This research aimed to survey consumer preference for oyster product development, developed new recipes as well as promoted oyster farmers’ group in Kung Krabaen Bay Royal Development Study Center. The study asked 500 general consumers around Kung Krabaen Bay and tourists who had visited the area for feedback about oyster product. The majority of respondents preferred to Khaokriab, Numprikphao, and Todmonkrob products in 24.10, 23.40 and 18.57 frequency percentage, respectively. Three most prominent product ideas were developed in different product recipes, and tasted by 150 consumers in the study area. Each product recipe revealed that most respondents preferred Khaokriab, Numprikphao, and Todmonkrob with 10% oyster in each formula at 7.41, 6.90 and 7.43 average hedonic scale point (1-9), respectively. These confirmed a formula of each product recipe by 100 consumers in the study area. The acceptance hedonic scale point of three products: Khaokriab, Numprikphao, and Todmonkrob were 7.34, 6.70 and 6.31 average hedonic scale point (1-9), respectively. The three product prototypes were promoted to oyster farmers’ group through a training process by the researcher. The training was continued until the group could reprocess products with the same quality as those made for trial. The group was preferred overall this development process at 4.61 (out of 5) average score point. Finally, the researcher assisted the farmer to apply FDA serial number for Khaokriab product until they had received the serial number.

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How to Cite
Benjamas, D. . (2020). Value added product development for oyster farmers’ group in Kung Krabaen Bay Royal Development Study Center, Chanthaburi. Interdisciplinary Research Review, 15(1), 54–57. Retrieved from
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