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Food Valley in Iran-A SWOT
Morteza Akbari 1, Ali Shafiee2 , Behzad Mohammadian3 , Pouria Ataei4 , Mohana Shahmoradi5 , Niloofar Rezaeei6
1- Faculty of Entrepreneurship, University of Tehran , mortezaakbari@ut.ac.ir
2- Allameh Tabataba'i University, Tehran, Islamic Republic of Iran
3- Faculty of Management and Accounting, College of Farabi, University of Tehran, Qom, Islamic Republic of Iran
4- Tarbiat Modares University
5- Department of Agricultural Extension and Education, Razi University
6- Allameh Tabataba'i University
Abstract:   (67 Views)
 A mixed method approach was used to answer the question of what are the external and internal factors in establishing a Food Valley in Iran. Data was collected using semi-structured interviews with 16 entrepreneurship and food industry experts. The SWOT matrix is based on 42 identified factors, drawn into four categories of strengths, weaknesses, opportunities, and threats. A total of 17 strategies were presented to establish Food Valley, including 5 offensive strategies, 5 revision strategies, 3 diversity strategies, and 4 defensive strategies. Prioritizing alternative strategies illustrated that building trust creation, creating joint professional workgroups in food companies and having cooperation contracts for the exchange of skilled workforce and sharing information, and developing continuous relationships with scientific centres and academia are among the most important strategies for establishing the Food Valley in Iran. Since Food Valley is a critical element in the field of food security, this study contributes to the literature on food security.

 
Keywords: Food Valley, Open Innovation, Food Industrial, Agri-Food Sector, Entrepreneurship
Full-Text [PDF 466 kb]   (51 Downloads)    
Article Type: Original Research | Subject: Agricultural Extension and Education/Rural Development
Received: 2023/10/10 | Accepted: 2024/01/11 | Published: 2024/03/31
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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.