The Development of Seedless Honey Tamarind Handbook for Community Learning Center of Moo 16 Pak Nam Poi Village, Wang Nok Aen Subdistrict, Wang Thong District, Phitsanulok Province.

Abstract

          The purposes of this study were 1) To design and produce a pickled tamarind handbook for Ban Pak Nam Poi community learning center, Wang Nok Aen, Wang Thong District of Phitsanulok Province of Thailand. 2) To study users’ satisfaction toward the handbook. The pickled tamarind producing information was given by 5 experts from Moo.16 and the samples were 40 attendees of pickled tamarind producing training from Moo.16, Ban Pak Nam Poi, Wang Nok Aen, Wang Thong District of Phitsanulok Province. The research instruments were an interview form, a focus group discussion form, a pickled tamarind handbook, a participant observation in pickled tamarind producing training form, and a satisfaction toward a pickled tamarind handbook questionnaire. The data were analyzed using percentage, the descriptive statistics of arithmetic mean, and standard deviation.         

          The pickled tamarind handbook was composed of 16 pages and the essential information were 1.) Ingredients and appliances 2.) Pictures of each cooking step 3.) Cost-plus pricing technique. The results showed that the mean of satisfaction toward a pickled tamarind handbook was 4.68 (the highest satisfaction level). The most satisfaction dimension was to be able to apply the information for a second job (Mean = 4.83, the highest satisfaction level), second was a satisfaction toward useful information that helping develop pickled tamarind producing (Mean = 4.80, the highest satisfaction level), and the last satisfaction was to be able to publicize the handbook’s information to others (Mean = 4.78, the highest satisfaction level).