Innovation system of the seafood industry in Thailand

This paper explores convergence innovations in resource-based industries by conducting a casestudy of the Thai seafood industry. It adopts the concept of sectoral innovation system as itsframework. Through in-depth interviews with representatives from firms and other actors inthe system, as well as a technology foresight workshop, the study reveals that there wereseveral product innovations, namely, branded ready-to-eat, ready-to-cook, and frozenproducts based on Thai, Oriental, Western, and fusion recipes. These innovations were theresults of changing demand conditions as well as an integration of knowledge and expertisefrom science, social science, art, and the services industry. These innovations were achievedthrough R&D departments having personnel from various disciplines, in addition tointeraction between R&D and other departments within firms. In several cases, firmsleveraged external knowledge through collaboration with local universities and publicresearch institutes. The study finds that in order for convergence innovation to occur, firmsmust be proactive in their approach to acquiring and creating new knowledge in theirindustry. Convergence innovation also requires a strong, coherent sectoral innovation systemto be in place.