Innovation system of the seafood industry in Thailand

Abstract

This paper explores convergence innovations in resource-based industries by conducting a case study of the Thai seafood industry. It adopts the concept of sectoral innovation system as its framework. Through in-depth interviews with representatives from firms and other actors in the system, as well as a technology foresight workshop, the study reveals that there were several product innovations, namely, branded ready-to-eat, ready-to-cook, and frozen products based on Thai, Oriental, Western, and fusion recipes. These innovations were the results of changing demand conditions as well as an integration of knowledge and expertise from science, social science, art, and the services industry. These innovations were achieved through R&D departments having personnel from various disciplines, in addition to interaction between R&D and other departments within firms. In several cases, firms leveraged external knowledge through collaboration with local universities and public research institutes. The study finds that in order for convergence innovation to occur, firms must be proactive in their approach to acquiring and creating new knowledge in their industry. Convergence innovation also requires a strong, coherent sectoral innovation system to be in place.

Keywords:

• convergence innovation
• sectoral innovation system
• Thailand
• seafood industry
• technological learning

Funding

This study was supported by JSPS KAKENHI [grant number 25101006].

Notes

1. HACCP is a systematic preventive approach to food safety and biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. It was adopted by the USA since the 1960s and has been internationally accepted later.

2. GMP is the practice required in order to conform to guidelines laid down by agencies which control authorisation and licensing for manufacture and sale of food, drug products, and active pharmaceutical products to make sure that products are high quality and do not pose any risk to the consumer or public.