Factor Analysis of Community Enterprises in the Food Processing and Product Groups in the Lower Central Region
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Abstract
Community Enterprise is operated by people who share a common way of life by applying knowledge, local wisdom, and resources to produce products or services to create jobs and generate income. As a result, communities can become self-reliant. Community enterprises can be strengthened. Modern operational approaches must be taken to cope with change. The objective of this research article was to analyze the operating factors of community enterprises in the food processing and product group in the lower central region. The sample group used in this research was a member of community enterprises. A total of 365 people from the lower central region 2 community enterprises received the outstanding community enterprises during the year 2017-2022, 24 locations in the 4 provinces, Prachuap Khiri Khan, Phetchaburi, Samut Songkhram, and Samut Sakhon province. The instrument used is a questionnaire with a 5-level rating scale. Statistics used in data analysis include frequency, percentage, mean, and standard deviation and exploratory component analysis. The elements were extracted using the principal component analysis technique and rotated the orthogonal axis using the varimax method and the variance chi-square value.
The research results found that the operating factors of community enterprises in the food processing and product group in the lower central region consist of 6 main components: 1) member participation, there are 13 factors, 2) management, there are 11 factors, 3) marketing, there are 6 factors, 4) leadership, there are 5 factors, 5) production, there are 4 factors and 6) raw material, there are 4 factors. The results can be used to explain the consistency of the operational factors of community enterprises in the food processing and product group. Lower Central Region received 76.999 percent. The results of this research show the operating factors of community enterprises in the food processing and product group have been prepared as a model for community enterprises in the food processing and product group to apply further.
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