STUDY THE PROCESSING OF RED SCALLOP SHELLS TO DEVELOP THE COMMUNITY SOUVENIRS

Abstract

          The objectives of this research were to examine the processing of crushed red scallop shells into clay suitable for molding, to investigate the molding characteristics and color of the clay made from scallop shells, and to transfer the process and prototype souvenir products made from scallop shells to the community. This experimental study was performed by using the red scallop shell powder formula ratios that had undergone a fine grinding process into seven conditions of 50%, 60%, 70%, 80%, 90%, and 100%. Each formula was produced with different combinations by varying the amounts of glutinous rice flour and corn starch, resulting in a total of 23 formulas with a 10% increase or decrease. All formulas contained preservatives, mold inhibitors, baby oil, and latex glue, which then was kneaded into a homogeneous bulk. The clay then was shaped into spiral forms. During molding, the clay was easy to shape, and did not stick to hands, retained its form when dry, and showed no cracks. The clay had a distinct shade, measured by using the CIELAB system. Then, the process and prototype keychains souvenir, were transferred to 10 representatives of the Ban Nam Chieo Tourism Community Enterprise. The suitable clay formula was found to be 80% red scallop shell powder, 10% corn starch, and 10% glutinous rice flour. The clay appeared in a pink tone as the CIELAB color results were L* = 79.04 ± 1.92, a* = 9.65 ± 0.07, and b* = 3.69 ± 0.15. The molding results showed that every clay formula could be molded into lines and spiral shapes. The samples exhibited no cracks and retained their original shape once fully dry. Each shape varied in its difficulty and ease in molding. Corn starch made the molding clay soft and gave it a smooth surface, while glutinous rice flour made the clay more flexible. When higher glutinous rice flour were added, the clay became prone to collapsing during molding. If the clay contained a large amount of red scallop shell powder, its toughness decreased, causing it to break easily when molded into lines. The creation of prototype keychain clay made from scallop shells in various shapes was transferred as souvenirs to be sold for the community enterprise. This knowledge could be further developed into a  supplementary occupation to add value, increase income, and create new activities to promote tourism in the Nam Chieo Subdistrict community.