Exploring knowledge acquisition technique for new start-up community food enterprises

Abstract

Objective: This qualitative study is conducted to explore the knowledge acquisition techniques from five successful food enterprises at the new entry of community business. Methods: Five successful community food producers were purposively selected under specified criteria to explore their past knowledge acquisition strategies. In addition, two groups of these communities, learning center of food production and common skillful community, were also investigated. Data were collected using the in-depth interview, observation, and informal focus-group discussion. All qualitative data were transcribed and analyzed using thematic analysis. Results: The findings indicated that each community that starts his business with a basic production technology and imitative products could identify the required knowledge related to food safety compliance and food formulation and make assumptions about possible solutions before accessing the other knowledge sources. Their key techniques of tacit knowledge acquisition comprised the purposeful observation, active dialogue and discussion, and interpretation of their lessons learned. These approaches were highly recommended for the survival of their new business start-ups and the nationwide facilitation by the public sectors was needed to build up the young producers. In addition, the interpretation of lessons learned from food manufacturing should be emphasized to increase awareness and comprehensive understanding of hygienic and qualified production. Conclusion: Some key techniques are needed for knowledge acquisition and enhancing the development of further knowledge-based community food enterprises.