Processed Seafood Sustainability Supply Chain Management Practices: A Comparison of Community Enterprises and SMEs
DOI:
https://doi.org/10.69650/ahstr.2024.3028Keywords:
Processed seafood, sustainability supply chain management, community enterprises, SMEsAbstract
The purpose of this study was to empirically examine current manufacturing practices of sustainable supply chain management (SSCM) in processed seafood supply chain management, looking at the size difference between specific manufacturing organizations: community enterprises and SMEs. A survey was undertaken to collect data from processed seafood producers in the Rayong and Chonburi provinces, which are the main areas of processed seafood production in Thailand. The final 32 valid responses provided a response rate of 54.24%. The Wilcoxon Rank-Sum Test, a nonparametric test statistic, was utilized to compare the mean difference between the Rayong and Chonburi groups of processed seafood producers. The results indicated that SMEs have a significantly higher potential than community enterprises in terms of plan, source, make and delivery. Semi-structured interviews highlighted issues regarding SSCM practices, such as a lack of knowledge of how to achieve sustainable benefits, a lack of technology use, and the instability of raw material supply from the sea, related to weather conditions, leading to difficulties in production planning and sourcing. The results of this study can be used to reflect the current status of SSCM practices. Therefore, the findings should assist both community enterprises and SMES implement more efficient processes, leading to higher performance.
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