Development on Logistics Packaging for 5-Day Fermented Fish Product from Ban Thung Sathan Food Processing and Preservation Community Enterprise, Ban Mi District, Lop Buri Province

Abstract

The objectives of this research were to 1) study the needs of logistics packaging for 5-Day fermented fish product, 2) design and develop logistics packaging for 5-Day fermented fish product, and 3) examine consumers’ and entrepreneur’s satisfaction on logistics packaging for 5-Day fermented fish product. Qualitative research samples consisted of 22 members of Ban Thung Sathan food processing and preservation community enterprise, and involved government officers. The focus group discussion and in-depth interview were provided to collect the qualitative data. Quantitative research samples were 100 consumers, who bought the 5-Day fermented fish product, selected by the purposive sampling technique. Quantitative research instrument was a set of questionnaires. The Quantitative data was analyzed in terms of descriptive statistics. In addition, qualitative data was analyzed in terms of content analysis. Research findings were as follows; First, the needs of logistics packaging for 5-Day fermented fish product from Ban Thung Sathan food processing and preservation community enterprise were seen in the convenient, and strong packaging. The packaging could protect the product during the storage and transportation. The packaging could make the product visible, and convenient for consumers to carry and opening.  Moreover, the cost of packaging could be suitable. Second, there were three important prototypes of logistics packaging for 5-Day fermented fish product, which were a plastic box, a vacuum clear bag, and a Pottery jar. Third, a leader and members of Ban Thung Sathan food processing and preservation community enterprise had the highest satisfaction on all three prototypes of logistics packaging for 5-Day fermented fish product. In addition, consumers’ satisfaction on prototypes of logistics packaging and a label graphic for 5-Day fermented fish product was at high level.