Guidelines for Enhancing Competitiveness in the Halal food Industry Among Thai Entrepreneurs

Abstract

This research study aimed to: 1) examine the environment for developing competitive potential in the halal food industry among Thai entrepreneurs, 2) study the components of competitive potential development in the halal food industry among Thai entrepreneurs, and 3) identify approaches for developing competitive potential in the halal food industry among Thai entrepreneurs. The study employed a qualitative research methodology, collecting data from 19 key informants and conducting focus group discussions with 7 experts. Data analysis was performed using the Delphi technique, and research findings were validated through focus group discussions.

The research findings revealed that: 1) Regarding the environment for competitive potential development, entrepreneurs should consider both internal organizational environment and external organizational environment that collectively influence competitive capabilities. 2) Concerning the components of competitive potential development, entrepreneurs must be able to manage production factors including raw materials, labor, production facilities, and transportation to meet halal certification standards. 3) For approaches to competitive potential development, entrepreneurs should integrate internal organizational factors with government halal industry promotion policies as external factors. This requires enhancing internal organizational capabilities in various areas such as raw material readiness, production processes, labor, marketing, distribution channels, transportation, and international standards to elevate competitiveness in the halal food industry alongside government agency promotion.  Therefore, developing competitive potential in the halal food industry requires integrated collaboration between entrepreneurs and government agencies.