Product Management Innovation for Ready-to-Eat Foods for the Elderly by Community Enterprises in Prachuap Khiri Khan Province
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Abstract
This Article aimed to study The objective of this research is to: 1) Examine the context of ready-to-eat food product management for elderly consumers by community enterprises in Prachuap Khiri Khan Province. 2) Identify issues related to the production and marketing of these products. 3) Investigate the nutritional value and consumption convenience requirements of elderly consumers and 4) Propose management innovations for ready-to-eat food products targeting the elderly, developed by community enterprises in Prachuap Khiri Khan Province The findings reveal:
- The management context of ready-to-eat food products for the elderly in community enterprises primarily utilizes local raw materials, benefiting both product quality and the local economy.
- Identified challenges include a lack of clear marketing strategies, inconsistent raw material procurement, and inefficient product quality control.
- Elderly consumers' preferences for ready-to-eat food products emphasize high nutritional value, particularly protein and calcium content, as well as user-friendly product design.
- Management innovations focus on leveraging technology for product development, specifically employing vacuum packaging to extend shelf life and maintain food quality. Additionally, efforts are directed towards developing food formulations with essential nutrients for the elderly, thereby enhancing the nutritional value of the products.
The knowledge derived from this research can be applied to the development of ready-to-eat food products that cater to the needs of elderly consumers in various contexts, encompassing product management, marketing strategies, and production technology utilization.
This Article aimed to study The objective of this research is to: 1) Examine the context of ready-to-eat food product management for elderly consumers by community enterprises in Prachuap Khiri Khan Province. 2) Identify issues related to the production and marketing of these products. 3) Investigate the nutritional value and consumption convenience requirements of elderly consumers and 4) Propose management innovations for ready-to-eat food products targeting the elderly, developed by community enterprises in Prachuap Khiri Khan Province The findings reveal:
- The management context of ready-to-eat food products for the elderly in community enterprises primarily utilizes local raw materials, benefiting both product quality and the local economy.
- Identified challenges include a lack of clear marketing strategies, inconsistent raw material procurement, and inefficient product quality control.
- Elderly consumers' preferences for ready-to-eat food products emphasize high nutritional value, particularly protein and calcium content, as well as user-friendly product design.
- Management innovations focus on leveraging technology for product development, specifically employing vacuum packaging to extend shelf life and maintain food quality. Additionally, efforts are directed towards developing food formulations with essential nutrients for the elderly, thereby enhancing the nutritional value of the products.
The knowledge derived from this research can be applied to the development of ready-to-eat food products that cater to the needs of elderly consumers in various contexts, encompassing product management, marketing strategies, and production technology utilization.
This Article aimed to study The objective of this research is to: 1) Examine the context of ready-to-eat food product management for elderly consumers by community enterprises in Prachuap Khiri Khan Province. 2) Identify issues related to the production and marketing of these products. 3) Investigate the nutritional value and consumption convenience requirements of elderly consumers and 4) Propose management innovations for ready-to-eat food products targeting the elderly, developed by community enterprises in Prachuap Khiri Khan Province The findings reveal:
- The management context of ready-to-eat food products for the elderly in community enterprises primarily utilizes local raw materials, benefiting both product quality and the local economy.
- Identified challenges include a lack of clear marketing strategies, inconsistent raw material procurement, and inefficient product quality control.
- Elderly consumers' preferences for ready-to-eat food products emphasize high nutritional value, particularly protein and calcium content, as well as user-friendly product design.
- Management innovations focus on leveraging technology for product development, specifically employing vacuum packaging to extend shelf life and maintain food quality. Additionally, efforts are directed towards developing food formulations with essential nutrients for the elderly, thereby enhancing the nutritional value of the products.
The knowledge derived from this research can be applied to the development of ready-to-eat food products that cater to the needs of elderly consumers in various contexts, encompassing product management, marketing strategies, and production technology utilization.
This Article aimed to study The objective of this research is to: 1) Examine the context of ready-to-eat food product management for elderly consumers by community enterprises in Prachuap Khiri Khan Province. 2) Identify issues related to the production and marketing of these products. 3) Investigate the nutritional value and consumption convenience requirements of elderly consumers and 4) Propose management innovations for ready-to-eat food products targeting the elderly, developed by community enterprises in Prachuap Khiri Khan Province The findings reveal:
- The management context of ready-to-eat food products for the elderly in community enterprises primarily utilizes local raw materials, benefiting both product quality and the local economy.
- Identified challenges include a lack of clear marketing strategies, inconsistent raw material procurement, and inefficient product quality control.
- Elderly consumers' preferences for ready-to-eat food products emphasize high nutritional value, particularly protein and calcium content, as well as user-friendly product design.
- Management innovations focus on leveraging technology for product development, specifically employing vacuum packaging to extend shelf life and maintain food quality. Additionally, efforts are directed towards developing food formulations with essential nutrients for the elderly, thereby enhancing the nutritional value of the products.
The knowledge derived from this research can be applied to the development of ready-to-eat food products that cater to the needs of elderly consumers in various contexts, encompassing product management, marketing strategies, and production technology utilization.
This Article aimed to study The objective of this research is to: 1) Examine the context of ready-to-eat food product management for elderly consumers by community enterprises in Prachuap Khiri Khan Province. 2) Identify issues related to the production and marketing of these products. 3) Investigate the nutritional value and consumption convenience requirements of elderly consumers and 4) Propose management innovations for ready-to-eat food products targeting the elderly, developed by community enterprises in Prachuap Khiri Khan Province The findings reveal:
- The management context of ready-to-eat food products for the elderly in community enterprises primarily utilizes local raw materials, benefiting both product quality and the local economy.
- Identified challenges include a lack of clear marketing strategies, inconsistent raw material procurement, and inefficient product quality control.
- Elderly consumers' preferences for ready-to-eat food products emphasize high nutritional value, particularly protein and calcium content, as well as user-friendly product design.
- Management innovations focus on leveraging technology for product development, specifically employing vacuum packaging to extend shelf life and maintain food quality. Additionally, efforts are directed towards developing food formulations with essential nutrients for the elderly, thereby enhancing the nutritional value of the products.
The knowledge derived from this research can be applied to the development of ready-to-eat food products that cater to the needs of elderly consumers in various contexts, encompassing product management, marketing strategies, and production technology utilization.
This Article aimed to study The objective of this research is to: 1) Examine the context of ready-to-eat food product management for elderly consumers by community enterprises in Prachuap Khiri Khan Province. 2) Identify issues related to the production and marketing of these products. 3) Investigate the nutritional value and consumption convenience requirements of elderly consumers and 4) Propose management innovations for ready-to-eat food products targeting the elderly, developed by community enterprises in Prachuap Khiri Khan Province The findings reveal:
- The management context of ready-to-eat food products for the elderly in community enterprises primarily utilizes local raw materials, benefiting both product quality and the local economy.
- Identified challenges include a lack of clear marketing strategies, inconsistent raw material procurement, and inefficient product quality control.
- Elderly consumers' preferences for ready-to-eat food products emphasize high nutritional value, particularly protein and calcium content, as well as user-friendly product design.
- Management innovations focus on leveraging technology for product development, specifically employing vacuum packaging to extend shelf life and maintain food quality. Additionally, efforts are directed towards developing food formulations with essential nutrients for the elderly, thereby enhancing the nutritional value of the products.
The knowledge derived from this research can be applied to the development of ready-to-eat food products that cater to the needs of elderly consumers in various contexts, encompassing product management, marketing strategies, and production technology utilization.
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References
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