Factor Analysis of Innovation Performance in Small and Medium Enterprise in the Food Sector

Abstract

The purpose of this research was to analyze the components of innovation capability of small and medium-sized businesses in the food field. by conducting quantitative research. A sample of 400 subjects was collected using the research tool, which was a questionnaire that was tested for accuracy. Statistics in the analysis are based on mean and elemental analysis.

The results showed that the conformity index was appropriate and harmonious. (Chi-square=2.31, df=2, P-value=0.314, RMSEA=0.020). Knowledge from research indicated that product quality should be developed to be outstanding and unique in each entrepreneur, as well as being able to attract consumers and be able to compete using social media. Entrepreneurs need to adapt to online platforms and develop their packaging by enhancing the design and construction for more suitable packaging, and maintaining product quality for a long time.

For research recommendations at the enterprise level, service development, product development, manpower development, and community-level service should require product development to make each location unique and different, with the need to meet the quality standards of the specified products. In addition, at the policy level, there must be a policy to promote entrepreneurs to be able to compete with the international market as well as to develop products with higher added value.