The Development of Tom Som Seasoning Powder (Som Siao flavored)


# Name
1Mrs.Pimonwan Suphan
2Mrs.jutarat pimthong
3Mr.Suriya Yaso
4Miss Rosjana Bousipoom
5Miss.Monchayasorn Nata


# Name
1Miss sarinna pakkemaya
2Miss Sirintra pakkemaya
3Mr.Mintada Sarasee
4Miss. kemmika maikami
5Miss. kannika uthaima

Mahasarakham Vocational Collage

Type of : English Presentation Innovation and Invention Based on Research Methodology Contest


The purposes of this study were to 1) investigate the ratio of Tom Yum Seasoning powder(Som Siao-flavored), 2) investigate the quality and acceptance of the consumers toward Som Siao Seasoning powder, and 3) to be a basic research in order to the commercial. The sample were 50 consumers. The questionnaire was used to collected data. The data obtained were analyzed for the mean, standard deviation and percentage. The findings indicated that the appropriate ratio of Chiya leaves:Salt:Som Siao were 3:1:4. The highest satisfaction of the consumers on Tom Yum Seasoning powder (Som Siao flavored) was Tom Kai,followed by Tom Pla and lastly, Tom Kadook Aoon.

Features and Benefits

Tom Yum Seasoning powder (Som Siao flavored) is a product from local herbs. They are medicinal properties and can find easily in local area. These herbs could be used to cook all types of Tom Som (Isarn food). The taste are delicious with sour, salty and tasty. In addition, there is no chemical sustains that good for health.
1.Gaining new products and increasing valuable of agricultural products.
2.Gaining the appropriate ratio of Som Siao Seasoning powder.
3.Gaining a guideline on developing products towards community career.