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Technical knowledge for food product innovation in Thailand

Author

Listed:
  • Prasong Siriwongwilaichat

    (Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Amphur Mueng, Nakhon Pathom 73000, Thailand. E-mail: siriwong@su.ac.th)

  • Ray J. Winger

    (Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerston North, New Zealand. E-mail: r.j.winger@massey.ac.nz)

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.

Suggested Citation

  • Prasong Siriwongwilaichat & Ray J. Winger, 2004. "Technical knowledge for food product innovation in Thailand," Agribusiness, John Wiley & Sons, Ltd., vol. 20(3), pages 233-252.
    • Handle: RePEc:wly:agribz:v:20:y:2004:i:3:p:233-252
    DOI: 10.1002/agr.20017
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    References listed on IDEAS

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    1. Ruth Rama, 1996. "Empirical study on sources of innovation in international food and beverage industry," Agribusiness, John Wiley & Sons, Ltd., vol. 12(2), pages 123-134.
    2. Julien, Pierre-Andre, 1995. "New technologies and technological information in small businesses," Journal of Business Venturing, Elsevier, vol. 10(6), pages 459-475, November.
    3. Paul Makun & D. Macpherson, 1997. "Externally-assisted Product Innovation in the Manufacturing Sector: The Role of Location, Inhouse R&D and Outside Technical Support," Regional Studies, Taylor & Francis Journals, vol. 31(7), pages 659-668.
    4. Suwannaporn, Prisana & Speece, Mark, 1998. "Organization Of New Product Development In Thailand' Food Processing Industry," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 1(2), pages 1-32.
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    1. Ali, Jabir & Reed, Michael R. & Saghaian, Sayed H., 2021. "Determinants of product innovation in food and agribusiness small and medium enterprises: evidence from enterprise survey data of India," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 24(5), May.

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