Innovation system of the seafood industry in Thailand

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.