การพัฒนาศักยภาพผู้ประกอบการลำไยอบแห้งทั้งเปลือกให้มีความพร้อม ของสถานที่ผลิตตามหลักเกณฑ์วิธีการผลิตที่ดี ในจังหวัดลำพูน

Abstract

The study is a cross-sectional investigation conducted with 35 enterprises in Lamphun Province that produce dried whole longans in Lamphun Province, with content referencing the Food and Drug Administration’s Good Manufacturing Practices Guidelines (GMP 420). The obtained scores were analyzed and divided into level criteria to assess the potential for developing a production site for dried whole longans to be ready in accordance with GMPs, in order to obtain a food production license as a certificate for overseas export.

As for the data on the potential for implementing the GMP, the first segment was evaluated by entrepreneurs through a questionnaire distributed via mail and returned, totaling 22 copies. The results of the study found that the entrepreneurs had a high level of potential, with an average potential score according to the GMP of 91.82 percent. The second part of the data was assessed by officials based on actual inspections at production sites before and after being developed, totaling 27 locations.

          The results of the study revealed that entrepreneurs, before being developed, had a low level of potential. The average potential score according to the GMP is 58.08 percent, where personal hygiene as a major defect was required to be improved. The potential scores assessed by entrepreneurs and officials were significantly different (p<0.01) after being developed with a medium level of potential. The average potential score, according to the GMP, was 84.27 percent.

          The potential scores before and after being developed were significantly different (p<0.01), indicating that most entrepreneurs had the potential to develop production sites to meet the standards. Therefore, using the principles of consumer protection, along with level criteria and defining appropriate time limits for entrepreneurs, will aid in the rapid development of production sites to meet the standard. Moreover, this would outline clear guidelines for developing production sites for the work of relevant government agencies to support and promote entrepreneurs that produce safe and quality food for consumers and further for overseas export.