Abstract.

This study empirically ascertained the innovation and development of local food products in Pangasinan, Philippines. Challenges in the production, such as lack of qualified employees and specialist able to create innovations, were studied. This study adopted data triangulation using mixed methods: the sequential explanatory-concurrent triangulation with the aid of descriptive survey and interview guide distributed to the twenty (21) DTI-registered Food Producers in Pangasinan, Philippines. Findings showed that the most observed innovation and development practices implemented in terms of local food production in Pangasinan, Philippines are the observance of product design and quality and product marketing support. The identified success factors include becoming trendsetters and penetration of the market in line with local food products and the limiting factors include lack of qualified employees and specialist able to create innovations on local food products. Local food producers in Pangasinan, Philippines cooperate more internally with establishments within their enterprise, their customers and suppliers. Cooperation of local food producers in Pangasinan, Philippines on innovation activities with academe is limited. Financial constraints are the most important barrier to innovation, so respondents may consider having linkages to private business organizations and even academe to seek for their support and assistance in utilizing the internet and improving packaging of the products. They may also consider familiarization of the continuum innovation to improve innovation and development practices.

Keywords: local food products, product innovation, product development, success factors, limiting factors.