Abstract
This study was aimed at determining of factors affecting market mix of vegetables grown by hydroponics, seaweed, and mushroom, which would lead to market development of the processing products under Bangkla Natural Innovative project ofRajabhat Rajanakarindra University. The participants were consisted of 200 tourists who visited Chachoengsao province and general consumers living in Chachoengsao province. The participants were recruited by using systematic sampling method, and the multiple regression analysis was used to analyze the results. The size of family and income were factors that affected market mix of hydroponic vegetable products, seaweed, and mushroom, which was statistical significant at the level of 0.05. Other factors affecting market mix of vegetable products were the products, price, place, and promotion. The sequent of favorite processing products of hydroponic vegetables were in the form of salad, salt preserved products, and dried products, respectively. The favorite processing products for main courses were in the form of fresh seaweed noodle, dry noodle, and seaweed mix chili paste, while the processing products for snack were in the form of seasoning seaweed crispy chip, seaweed sheet and seaweed mixed bread. The favorite processing products of market mix of mushroom for the main course were those prepared in the form of canned mushrooms, mushroom sheet, and mushroom ball, respectively. The favorite processing products of mushroom for snack were mushroom crispy cake, mushroom bread sheets and jelly mushroom, respectively.
Author Information
Pornpimol Viriyakul, Rajabhat Rajanagarindra University, Thailand
Paper Information
Conference: ACSS2013
Stream: Social Sciences
This paper is part of the ACSS2013 Conference Proceedings (View)
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To cite this article:
Viriyakul P. (2013) Factors Affecting the Market Mix of Hydroponics Vegetables, Seaweed, and Mushroom ISSN: 2186-2303 – The Asian Conference on the Social Sciences 2013 – Official Conference Proceedings https://doi.org/10.22492/2186-2303.20130235
To link to this article: https://doi.org/10.22492/2186-2303.20130235
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