Mushroom Juice Product Development of Organic Mushroom Community Enterprise, Kamphaeng Saen District, Nakhon Pathom Province

Abstract

This research intended 1) to survey and need analysis develop requirement on the mushroom drink of the mushroom community enterprise in Kamphaeng Saen District, Nakhon Pathom Province,                 2) to study the outcome of the knowledge transfer on mushroom drink processing and its standard controlling and 3) to assess the consumers’ sensory test of mushroom drink. Data were collected from 39 farmers who are the members of mushroom community enterprise by focus group discussion. The   discussion focused on product development guidelines prior to knowledge transfer to 45 farmers who participated in the training. The farmers’ opinion was collected.  For mushroom drink sensory test, the data were collected from 120 consumers by convenience sampling. The results could be summarized as follows: 1) farmers had problem issues regarding to the storage period and requirements for commodity enhancement in order to achieve the agricultural product standardization including the knowledge of mushroom drink processing, flavor standard, proper boiling temperature, boiling duration, sterilization practices and packaging. 2) An assessment of knowledge transfers of mushroom drink development showed that all farmers agreed that this activity was beneficial. Further, it could improve the value added on the mushroom drink to achieve the standard. Moreover, the problem of the storage period could be resolved. Meantime, according to the farmer's satisfaction on the training, the farmers were satisfied with the training at the highest level in overall.  3) The result of sensory test pointed that consumers were satisfied with the taste of the mushroom drink. The factor of buying choice reported that consumers concerned in nutrition in the mushroom drink the most. In the sensory test findings, consumers were satisfied with the taste followed by the texture, smell flavor, and color, respectively