Adding Value to Bio-Cup Products from Cardamon Waste for Local Business Development

Abstract

           This research aimed to increase the value of cardamom waste by developing it into a community product, the Bio-Cup, which highlights community identity. This study employed a mixed-methods approach, integration both quantitative and qualitative research. Data collection involved in-depth interviews with 30 producers, entrepreneurs, and consumers to identify three suitable community production models. These models were then evaluated by a second sample group of 400 consumers through questionnaire to select the most preferred Bio-Cup prototype

            The findings revealed that the research objectives were achieved, demonstrating the successful transformation of cardamom waste into a community identity product. When the three prototypes were presented to the 400 consumers, the selection rates were 25.25% for Prototypes 1, 12.75% for Prototype 2, and 62.00% for Prototypes 3. Additionally, Prototype 3 received high usability ratings, with scores for uniqueness, portability, and storability averaging 4.01 (S.D. = 1.00), indicating high satisfaction. Similarly, Prototype 3 achieved high scores for business identity attributes-such as increasing business value, creating memorable impressions, and clearly conveying product identity-averaging 4.42 (S.D. = 0.82) In conclusion, Prototype 3 effectively reflects community identity, enhances the value of cardamom waste, and serves as a viable Bio-Cup product for developing grassroots businesses.