Technical knowledge for food product innovation in Thailand

Abstract

Rapid, effective product design and launch requires advanced technical skills. As new knowledge is expanding at an exponential rate, it is critical that food technologists keep up to date with international scientific developments. Interviews with 62 food-processing companies, 43 technical information providers, and three focus groups with technical food product developers were conducted in this study. The main technical knowledge sources used by Thai food-manufacturing companies to support the development of new branded food products have been identified. Thai food companies' internal technical staff were the major source of technical knowledge for food product development. Food ingredient suppliers were the most important external provider of knowledge to these technical staff. The main technical information provided included ingredient specifications, food recipes, consultancy, and product testing. New products that were radically innovative required greater input from external technical knowledge sources than products that were incrementally innovative. [EconLit citations: L150, L290, L660.] © 2004 Wiley Periodicals, Inc. Agribusiness 20: 233-252, 2004.

Determinants of product innovation in food and agribusiness small and medium enterprises: evidence from enterprise survey data of India

“…Several studies have analyzed the nature of product innovation across firm size and argued that large food and agribusiness firms have more and better resources for innovating their product and services based on consumer demand (Baregheh et al, 2012a;Dhamvithee et al, 2005;Garst et al, 2017;Herrmann, 1997;Muscio et al, 2010;Nazzaro et al, 2019). Others have analyzed the implication of internal, collaborative, and external factors affecting firm innovations (Abdirahman et al, 2014;Avermaete et al, 2003;Baregheh et al, 2012b;Feranita et al, 2017;Madzík, 2019;McAdam et al, 2016;Siriwongwilaichat and Winger, 2004;). Martinez and Briz (2000) stressed the importance of in-house technological capabilities in innovation performance for the Spanish Food & Drink Industry.…”

“…However, for gaining competitive advantages in emerging food markets, organizations have started focusing on radical innovations such as health-enhancing food products by creating benefits based on technological development (Hutahayan and Yufra, 2019;Kuzminov et al 2018;Mark-Herbert, 2004;Ziggers, 2005). Siriwongwilaichat and Winger (2004) highlighted the necessity of technical knowledge for food product innovation in Thailand. Xu (2020) investigated a firm's incentive to innovate its basic product to be socially responsible and its decision on the product line.…”

Local vs non-local sources of knowledge for the low-tech firms’ product innovation: evidence from the food-processing industry in Thailand

“…It is worth mentioning that this sample size is not too small when compared to previous studies on Thai food-processing firms' innovation, which used the postal survey approach for data collection. For instance, the sample sizes in Dhamvithee et al (2005), Siriwongwilaichat and Winger (2004) and Suwannaporn and Speece (2010) are 93, 191 and 114 firms, respectively.…”

The Agribusiness Innovation in Bovine Supply Chain in Brazil: Landscape and Challenges

“…However, researches focused in innovation in agribusiness context are scarce. Previous studies in this topic have discussed the importance of innovation in the agribusiness (Triguero; Córcoles; Cuerva, 2013; Capitanio; Coppola; Pascucci, 2010; Siriwongwilaichat and Winger, 2004;Foltz, Barham;Kwansoo, 2000). Nevertheless, these studies are not focused on innovations and, in particular, on the bovine supply chain.…”