Study of the Business Model for Cocoa Processing: A Case Study of the Organic Community Enterprise in Chong Khab Sub-district, Phop Phra District, Tak Province

Abstract

            This research aimed to study the cocoa processing process and examine a cocoa processing business model of the organic community enterprise in Chong Khab sub-district, Phop Phra district, Tak province. The main sources of information for the study of the business model were 30 enterprise managers and members who provided data through group interviews and workshops. The research used qualitative data analysis methods. The study showed that cocoa processing involved various stages, from harvesting cocoas to processing them into various products such as cocoa powder and chocolate or using cocoa shells to produce fertilizer and animal foods. Each stage represented knowledge acquired through the learning process of the group members. For the cocoa processing business model, the study identified nine important factors contributing to the development of the cocoa business. The cocoa provided by the enterprise for its customers was high-quality products distributed through convenience stores or online channels. The cocoa products delivered to the customers were safe, focused on using community resources in production, and had a supportive network from the government, private sector, and educational institutions. The income generated included monetary and non-monetary forms, while production costs covered operational expenses and investments to enhance the business value. Furthermore, the cocoa processing business model will be developed into the enterprise’s active and defensive strategies for the production development and processing of cocoa of the organic community enterprise group in Chong Khaep Subdistrict, Phop Phra District, Tak province.