Speaker
Description
This study is designed to examine the application of Artificial Intelligence (AI) technology in food production with particular deliberations on business competitiveness and cost efficiency of small and medium enterprises (SMEs) in the food and beverage sector (F&B). A qualitative research design, which utilizes Basic Qualitative Inquiry, was used where five key informants, made up of business owners, supervisors and department heads, were interviewed in a semi-structured method. NVivo software was employed systematically to analyse the interview data to avoid any element of inaccuracy and minimize the interpretative bias. Analysis results proved three key themes, namely: (1) obstacles to the implementation of AI, (2) positives of AI on the operational performance, and (3) the need for an outside helping hand, like training and monetary inducements. Despite the low AI adoption rate, the results show enormous possibilities for entrepreneurship when appropriate policy and infrastructure support are provided. This study offers an overview of the application context of AI in the local food industry, with the strategic implications for the policies of technology development and innovation.
