การพัฒนาศักยภาพการเพาะเห็ดและแปรรูปเห็ดชีวภาพอาหารปลอดภัยภูมิปัญญาท้องถิ่นเพื่อสร้างมูลค่าเพิ่มในจังหวัดชัยภูมิ

Abstract

The objectives of this research are (1) to study the problems and obstacles in mushroom production and the guidelines for improving the production quality of enterprises; (2) To develop mushroom processing products that are safe for local wisdom to create added value. The sample used in this research is producers and entrepreneurs of safe and local wisdom mushrooms in Chaiyaphum province.  This is obtained by randomly assigning specific groups of producers and entrepreneurs. The tools used in the research include (1) a cooperative management plan to transfer knowledge from the problems and obstacles of producers and entrepreneurs; (2) Food Safe Mushroom Processing Plan "Mushroom crackers" in terms of appreciation and confidence in entrepreneurship The most satisfied was the 1st with an average of 4.54 and (3) evaluated the satisfaction and market test of the consumer group by physical contact. The tasting method and evaluation method of Hedonic Scale method by analyzing the mean, standard deviation and t-test can be summarized as follows: 1) Producers and entrepreneurs have developed the potential of mushroom cultivation and processing of biological mushrooms, safe food, local wisdom to create added value by using group learning management to solve problems and obstacles. Statistically significant contribution at 0.01 Consumer preference for mushroom crackers. 11 people (55.00 percent) are the reasons for buying mushroom crackers. It was found that most of the reasons for choosing to buy mushroom crackers are that they can be easily eaten. 12 people (24.50%)