The Value-added Development of Mulberry Chinese Pastry Buns of Processing Group Community Enterprises for Farm Project Model, Ban Khok Ko, Narathiwat Province

Abstract

This research aimed to: 1) develop the potential of community enterprise groups to strengthen the community and 2) study the value added of mulberry Chinese pastry buns. This study has been designed as a mixed method of qualitative and quantitative study. The population and samples were members of a community enterprise in the food processing and product group, Ban Khok Ko, Narathiwat Province derived by purposive sampling method. The research tools included interviews, focus groups, and sensory acceptance test of 5-Point Hedonic Scaling Tests. The statistics used in the research included mean and standard deviation.

The research results showed that the process in developing the potential of community enterprise groups and strengthen the community consisted of 6 steps, i.e., 1) assessing the overall situation of community enterprises, 2) synthesizing product development steps, 3) developing the recipe for mulberry Chinese pastry buns, 4) developing packaging, 5) developing distribution channels, and 6) transferring technology to community enterprises. The added values to the mulberry Chinese pastry buns consisted of the combination of nutritious mulberries with peeled mung beans to make the filling of the pastry buns with the ratio of mulberry pulps to peeled mung beans at 60:40.