Overview

Original Research

GUIDELINES FOR SUSTAINABLE COMPETITIVE ADVANTAGE OF FOOD PROCESSING INDUSTRY IN THAILAND

NILAWAN SAWANGRAT

Vol 17, No 11 ( 2022 )   |  DOI: 10.5281/zenodo.7374984   |   Author Affiliation: Faculty of Business Administration, King Mongkut's University of Technology North Bangkok (KMUTNB) Rayong Campus.   |   Licensing: CC 4.0   |   Pg no: 1581-1590   |   To cite: NILAWAN SAWANGRAT. (2022). GUIDELINES FOR SUSTAINABLE COMPETITIVE ADVANTAGE OF FOOD PROCESSING INDUSTRY IN THAILAND. 17(11), 1581–1590. https://doi.org/10.5281/zenodo.7374984   |   Published on: 28-11-2022

Abstract

This research was to study the ways to create a sustainable competitive advantage in the food processing industry in Thailand. The research instrument was a questionnaire with a sample of 300 entrepreneurs in the food processing industry in Thailand. The research results showed that the factors of entrepreneurial characteristics were of a high average. The second was knowledge management factor and innovation capability factor, for the study of the influence between variables, it was found that knowledge management factor. The entrepreneurial character factor and the innovation capability factor positively influence the competitive advantage. These factors enable the food processing industry in Thailand to compete effectively and grow sustainably.

Keywords

Knowledge Management, Entrepreneurial Characteristics, Innovation Capabilities, Competitive Advantage