Value Creation from Surplus Organic Agricultural Materials through Collaboration among Academic Institutions, the Private Sector, and Community Enterprises: A Case Study of Processed Food Product Development in Lad Takhian Subdistrict, Prachin Buri Province

Abstract

This study explored value-added approaches for surplus organic agricultural materials through processed food product development by a community enterprise in Lat Takhian Subdistrict, Prachin Buri Province, and examined preliminary consumer perceptions of prototype products. A mixed methods design was used, collecting quantitative data via questionnaires from 66 pilot consumers and qualitative data through in-depth interviews with 10 enterprise members. Descriptive statistics and content analysis were applied respectively.
Findings showed that surplus organic materials could be developed into marketable products: organic vegetable kimchi, mushroom-flavored rice crackers, and stuffed pastries. Overall consumer satisfaction was high to highest, with quality and taste scoring highest, followed by use of local organic ingredients and community identity. These results should be interpreted as market signals rather than indicators of commercial viability. Three key qualitative findings emerged: (1) processing reduced oversupply problems and income loss; (2) academic collaboration enhanced members' product development and marketing knowledge; and (3) processed products generated approximately 100–150% more value than raw material sales. The study also demonstrates that product development under tripartite collaboration among community enterprises, academic institutions, and the private sector is technically feasible and received positive preliminary consumer responses, offering a replicable model for similar organic farming communities. However, confirming long-term commercial viability requires further research with broader and more representative market coverage.