GUIDELINES FOR CREATING COMPETITIVE ADVANTAGE FOR PROCESSED FOOD INDUSTRY CLUSTER

Main Article Content

Oraphan Sittichai
Thanin Silcharu

Abstract

The objectives of this research are as follows: (1) to study guidelines for creating a competitive advantage for processed food industry cluster; (2) to develop a structural equation model of creating competitive advantage for processed food industry cluster based on the hypothesis and empirical data. The research population comprised 500 entrepreneurs in the processed food business using raw materials from plants and 500 entrepreneurs in the processed food business using raw materials from animals, all of them were located in Bangkok Metropolitan Area and vicinity. The research sample totaling 100 entrepreneurs consisted of 50 entrepreneurs from each group, obtained by stratified random sampling method. The tool used for data collection was a questionnaire. Data were analyzed using the structural modeling analysis technique. The data in general of entrepreneurs show that most entrepreneurs have operated their business ranging from 7-15 years, with 50 or more employees. Most businesses are members of the Federation of Thai Industries and operate their business as a company limited.


The research results show that guidelines for creating competitive advantage for processed food industry cluster consist of 4 components. The most important component is the creation of collaboration networks, followed by the creation of innovation component, the information technology component, and the organizational adjustment component, respectively. Results of studying the importance level of each item indicate that the most important item is that of the group members having attended the meetings with collaboration network members in order to determine the vision and mission. As for the exerting of influence of each component, it is found that the creation of collaboration networks component exerts the highest influence on the information technology component at the weight of 0.82. Comparison result of guidelines for creating competitive advantage show that entrepreneurs who use raw materials from plants do not significantly differ from entrepreneurs who use raw materials from animals in their overall importance given to the components. The analysis results of the developed structural equation model show that the model has passed the assessment criteria and achieved harmony with empirical data, with chi-square probability level of .088, relative chi-squared value of 1.137, goodness-of-fit index of .961, and the root mean square error approximation of .016.

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Sittichai, O., & Silcharu, T. (2021). GUIDELINES FOR CREATING COMPETITIVE ADVANTAGE FOR PROCESSED FOOD INDUSTRY CLUSTER. anyapiwat ournal, 13(2), 12-26. etrieved from https://so05.tci-thaijo.org/index.php/pimjournal/article/view/240994
Section
Research Article

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