Innovation in the development of management of local community enterprises for shrimp products in the lower central region provinces

Abstract

          The research on “Innovation in the development of management of local community enterprises for shrimp products in the lower central region provinces” was founded on the discovery that Thailand’s shrimp production capacity has declined, and the main cause is the problem of shrimp epidemics, which is contrary to the amount of consumer demand. Therefore, this research aims to analyze the operating conditions of shrimp product community enterprises in the lower central provinces and identify the problems of shrimp product community enterprises in the lower central provinces, leading to the proposal of innovation in the development of the management of local shrimp product community enterprises in the lower central provinces. The research instrument was an interview form, collecting data from a sample of 32 people, consisting of shrimp farmers who were members and non-members of shrimp product community enterprises in the lower central provinces, as well as consumers and representatives of relevant government agencies.

          The research results the operation of shrimp product community enterprises in the lower central provinces emphasizes the cleanliness of the water entering the pond. The study allows researchers to group and create a process innovation model called the process innovation to promote and develop shrimp products in the pond under the process of creating quality water in the shrimp pond, the process of preventing vectors from entering the pond, and resting the pond. These three parts are important components of the quality of shrimp that will be released into the pond to consumers. In addition, in terms of shrimp product marketing, it was found that Vannamei shrimp is the shrimp that can attract the most consumers because the selling price is cheaper than other types of shrimp. It was found that the demand for shrimp products should give importance to certification standards, which are reflected from the farming process, cleanliness, and large size. Meanwhile, the weakness in marketing is the lack of various distribution channels. The study allows researchers to see that if product certification standards can be grouped in the form of product confidence innovation, with three important standards: GAP, BAP, and food safety standards, it is an important mechanism for creating confidence in shrimp products that will have a positive effect in terms of price and will create more demand, which has the opportunity to expand distribution channels more.