การวางแผนสร้างสรรค์สื่อออนไลน์ เพื่อสร้างการรับรู้เกี่ยวกับการใช้กะเพรา ในอาหารแช่แข็ง ในยุค Thailand 4.0
CPRAM Company Limited of which business mainly focuses of pre-cooked and ready-to-eat food realizes the importance of SDGs. Therefore, CPRAM has adopted Good Agricultural Practices (GAP) in its business strategy aiming to produce products having good quality. The production process has to be safe fo...
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| 格式: | Senior Project |
| 語言: | Thai |
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จุฬาลงกรณ์มหาวิทยาลัย
2019
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| 主題: | |
| 在線閱讀: | https://digiverse.chula.ac.th/Info/item/dc:10398 |
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| 機構: | Chulalongkorn University |
| 語言: | Thai |
| 總結: | CPRAM Company Limited of which business mainly focuses of pre-cooked and ready-to-eat food realizes the importance of SDGs. Therefore, CPRAM has adopted Good Agricultural Practices (GAP) in its business strategy aiming to produce products having good quality. The production process has to be safe for both farmers and consumers, free from chemical contamination, does not lead to environmental problem, uses the resources to their best benefit, and achieves high yield with worth of investment. Such practices would lead to sustainability in agriculture, environment, economy, and social. To build social awareness of how GAP is applied in the supply chain of its food production, CPRAM in partnership with Bangkok Innovation House Co. Ltd. aim to produce social media appropriate for 4.0 era in the form of a short series called "The Ingredient with increasing added value for Thai raw materials". The series focus on "Holy basil", one of the important ingredient in a famous pre-cooked and ready-to-eat meal called "Pad Ka Proud". The series consist of 3 VDO clips and final footage. The scope of this research includes (1) review of chemical compositions and properties of Holy basil including its potential for further research and applications, (2) Comparative evaluation of life quality of farmers who grow Holy basil in the presence/absence of chemicals, and (3) Pre-production process of online media production. The concepts as well as moods and tones of the series have been approved by CPRAM. The series is now under production which is expected to be completed by the end of December 2019 and should be published in early 2020. |
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