Success Lesson Learned , OTOP products, Muay nung kow, Ban PaoNong Kham Subdistrict, Ar Samart District, Roi Et Province

Abstract

The objectives of this research were to study 1) the context of the OTOP product groupings of Ban Pao community, 2) the success factors of OTOP boxing, steamed rice, Ban Pao, and 3) recommendations for the development of OTOP success. Ban Pao steamed bun Which is a qualitative research Which collected data by in-depth interviewing techniques Participatory retrieval and observation group discussions with key informants. There were 15 people, including 1 village leader, 2 assistant subordinates, 7 wicker maids, 3 villagers, and 2 community developers. Selective The instruments of this research are interviews and field observations. And the content analysis was performed through a data review process using a triangular technique.

         The results of the research found that 1) the context of the OTOP product group in Ban Pao community found that the formation of OTOP product groups can be divided into two phases: the first phase, the formation from the inheritance of ancestral wisdom. And the second term Official product bundle With support from the Agricultural Office of the district Sun Samart Department of Agricultural Extension, Agricultural Product Processing and Product Development Project Has established a basketry community enterprise group on Ban Pao on 15 November 2005 2) success factors for OTOP products There were four factors found in the Ban Pao steamed buns: 1) economic conditions, 2) community leaders, 3) marketing and 4) raw materials, and 3) recommendations for the development of the success of OTOP products. There are 3 suggestions: 1) should have a variety of weave patterns, which will increase the focus, 2) bring boxing to be converted into a lamp To expand the product. 3) There is an online training for steamed rice boxing for those interested.