The Product Development of Daifuku for the Entrepreneur Commercial Benefits

Abstract

          The purposes of this research were 1) to develop the Daifuku product as the commercial benefits for the entrepreneurs, 2) to test the Daifuku product marketing, and 3) to analyze the business costs and returns with the Mochi Mochi Daifuku entrepreneurs in Kamphaeng Phet. The research processes used Participatory Action Research: PAR. The 1^th objective used In-depth Interview with 3 Mochi Mochi Daifuku entrepreneurs, 3 food innovation academics and 4 entrepreneur students. The 2^nd test used a questionnaire with 30 volunteers. The implement used 9 Points Hedonic Scale Test. The 3^rd objectives used workshop with 3 Mochi Mochi Daifuku entrepreneurs.

          The results had found that 1) The product should when combined Tubtim Chumpae rice flour with Daifuku flour in a 50:50 proportion, the nutritional value of Tubtim Chumpae rice with red bean product per box included energy 240 kilocalories, 17 grams of sugar, 7 grams of fat, and 25 milligrams of sodium. 2) The marketing test had found that overall volunteers satisfied with appearance, color, texture, chewiness, sweetness and the preferences were 6.93, 7.03, 6.80, 6.77, 7.03, and 7.00 respectively. 3) The main costs consist of raw materials, labor, and production expenses. The cost per box was 30.20 Baht. The production cost per month was 3,020 Baht, and the business returns had a selling price of 69 Baht per box, the monthly sales revenue was 6,900 Baht, the gross profit from monthly sales was 3,880 Baht, with a gross profit margin of 56.23%, and the break-even point was 660 Baht per month.