Abstract: Frozen shrimp industry plays an important role in the
development of production industry of the country. There has been a
continuing development to response the increasing demand; however,
there have been some problems in running the enterprises. The
purposes of this study are to: 1) investigate problems related to basic
factors in operating frozen shrimp industry based on the
entrepreneurs’ points of view. The enterprises involved in this study
were small and medium industry receiving Thai Frozen Foods
Association. 2) Compare the problems of the frozen shrimp industry
according to their sizes of operation in 3 provinces of the central
region Thailand. Population in this study consisted of 148 managers
from 148 frozen shrimp enterprises Thai Frozen Foods Association
which 77 were small size and 71 were medium size. The data were
analyzed to find percentage, arithmetic mean, standard deviation, and
independent sample T-test with the significant hypothesis at .05. The
results revealed that the problems of the frozen shrimp industries of
both size were in high level. The needs for government supporting
were in high level. The comparison of the problems and the basic
factors between the small and medium size enterprises showed no
statistically significant level. The problems that they mentioned
included raw materials, labors, production, marketing, and the need
for academic supporting from the government sector.
Abstract: For the shrimp companies to remain relevant to its local
and international consumers, they must offer new shrimp product and
services. It must work actively not just to create value for the consumer,
but to involve the consumer in co-creating value for shrimp product
innovation in the market. In this theoretical work, we conceptualize the
business concept of value co-creation in the context of shrimp products,
and propose a framework of value co-creation for shrimp product
innovation in shrimp industries. With guidance on value co-creation in
in shrimp industry, and shrimp value chain actors mapped to the
co-creation cycle, companies can use the framework to offer new
shrimp product to consumer communities. Although customer
co-creation is known approach in the world, it is not commonly used
by the companies in Bangladesh. This paper makes an original
contribution by conceptualizing co-creation and set the examples of
best co-creation practices in food sector. The results of the study
provide management with guidelines for successful co-creation
projects with an innovation- and market-oriented approach. The
framework also provides a basis for further research in this area.