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Go Local: Current Conditions, External Factors & Challenges of Native Processed Meat Food Products of Lagawe, Ifugao, Philippines |
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| รหัสดีโอไอ | |
| Creator | Client William M. Malinao |
| Title | Go Local: Current Conditions, External Factors & Challenges of Native Processed Meat Food Products of Lagawe, Ifugao, Philippines |
| Publisher | Mae Fah Luang University |
| Publication Year | 2566 |
| Journal Title | CONNEXION Journal of Humanities and Social Sciences |
| Journal Vol. | 12 |
| Journal No. | 1 |
| Page no. | Article ID: 264219 |
| Keyword | Cultural value, External factors, Native processed food products, One town one product, Product potentials, Philippines, Sustainable rural development |
| URL Website | https://so05.tci-thaijo.org/index.php/MFUconnexion |
| Website title | CONNEXION Journal of Humanities and Social Sciences |
| ISSN | 2821-9651 |
| Abstract | Rural development relies heavily on entrepreneurship. Rural food processing sector has a significant potential to contribute to the reduction of rural poverty and sustainable development. As a result, the current conditions, external factors, and challenges of native processed food products in Lagawe, Ifugao were investigated as a foundation for a comprehensive strategy to strengthen the native food processing industry in the locality. The qualitative-descriptive research approach was used to accomplish identified research objectives. Data were gathered from native processed food producers, local government unit officials, and agency representatives through key informant interviews. Through inductive analysis, results revealed that local products are in good condition based on the One Town One Product (OTOP) criteria in the Philippines. Producers of native processed food products have access to a variety of governmental institutions' technological, commercial, and social infrastructures. Native processed food products have the potential to be widely recognized as businesses start to develop their products to suit the requirements and standards of customers and other agencies in reaching a wider market. Areas for improvement were identified based on the OTOP criteria. Finally, varied strategies were put forth to strengthen and sustain the native food processing industry in the locality that is sustainable and profitable as an instrument for rural development. |
