Abstract
Emerging technologies in canning technology can preserve food within a certain period, mainly traditional foods with the development process of transfer technology. Through SMEs, the prospect of traditional food canning can use as a way out in increasing sustainable economic value. This research aims to illustrate the development of traditional food canning technology processes by transferring technology towards product commercialisation in SMEs. This research used a qualitative approach with descriptive analysis through field study approaches, library studies, information tracing related to the development of traditional food canning processes through technology transfer stages. This study’s results are an overview of the best practices in traditional food canning products with their advantages and competitiveness. SMEs edified into canning technology training programs. The result is 2.38% resigning because of something; 2.38% expressed inability to participate in the transfer program, 14.29% participated in the re-program, and 80.95% were declared to have graduated from the technology transfer program. This study reveals information product canning technology for traditional food as reference and recommendation tailored to SMEs’ implementation.
Published Version
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