EXTENSION OF FOOD PRODUCT PROCESSING IN COMPLIANCE WITH FOOD SAFETY STANDARDS BY COMMUNITY ENTERPRISES IN SANKHABURI DISTRICT, CHAI NAT PROVINCE

Abstract

This research aimed to study: (1) the basic social and economic characteristics of community enterprise members; (2) the conditions of food product processing under production standards; (3) the needs for promoting standard-based food product processing; and (4) the problems and suggestions for promoting standard-based food product processing of community enterprises. The population consisted of members of food-processing community enterprises in Sankhaburi District, Chai Nat Province, registered in 2025, totaling 247 persons. The sample size of 153 respondents was determined using Yamane’s formula. The research instrument was an interview form. Data were analyzed using descriptive statistics, including frequency, percentage, mean, standard deviation, and ranking.

          The results revealed that: (1) most community enterprise members were female, with an average age of 59.98 years. They had completed primary education, with an average household size of 2.80 persons, and an average community enterprise membership duration of 7.92 years. Most were engaged in agriculture, owned their land, used family capital, had an average annual income of 165,895.19 baht, and an average debt of 50,756.86 baht. (2) Overall compliance with food product processing standards was at a high level, particularly in food sanitation and proper waste management. (3) The need for promotion of standard-based processing was at a high level, with marketing development ranked as the first priority, such as brand identity creation, logo design, and product storytelling to connect with local identity and increase market opportunities. (4) Operational problems were at a moderate level, with the main problem being a lack of budget for improving facilities, tools, and equipment.