THE INTEGRATION OF MANGOSTEEN WITH THE CONCEPT OF ZERO WASTE BY THE CREATIVE INNOVATION OF NEW CUISINES FOR COMMUNITY ENTERPRISES’ INCOME ELEVATION IN MODERN BUSINESS PARADIGMS

Abstract

The research article aimed: 1. To present the ways to reduce the community enterprise’s disposal cost of mangosteen dregs and to solve the problem of the community enterprise’s mangosteen paste remained in stock; 2. To present the new cuisines integrated with mangosteens, 3. To present the suitable genre for propagating the new cuisines in the modern marketing and business paradigms and  4. To present the fulfillment of the community enterprises’ income elevation from the mangosteen OTOP sales and distribution. The research sites and the population of the study were the Ban Suan Rai Pa Community Enterprise and Ban Plai Klong Processing Community Enterprise.  The study was the qualitative research consisting of interview, including knowledge transferring to communities for mangosteen food product development. 

The results demonstrated that 1. The ways to reduce the community enterprise’s disposal cost of mangosteen dregs was the concept of Zero Waste making the new cuisines generating no food waste, and to solve the problem of the community enterprise’s mangosteen paste remained in stock was the concept of Deadstock Management helping release mangosteen paste remained in stock 2. New cuisines were mangosteen chili paste, mangosteen seasoning sauce, cupcake with mangosteen paste, cookie with mangosteen paste, and mangosteen pasted crisp; 3. The suitable genre for the new cuisines propagation was the encyclopedia in the e-book platform and 4. The total incomes of both Ban Suan Rai Pa Community Enterprise earned from mangosteen chili paste and Ban Plai Klong Processing Community Enterprise earned from mangosteen seasoning sauce were increased 10 percents.