Drivers and Barriers to Adoption of Novel Food Processing Technologies in Regional Areas

The food and agribusiness sector is a key driver of the Tasmanian economy, fuelling growth by creating more jobs and prosperity in regional and rural communities. Tasmania produces 5.5 times[1] more fresh produce than what the State needs. The produce gets exported interstate and overseas through cold chain methods, which extend the shelf life. However, this method comes with many challenges for maintaining adequate low-temperature levels over long distances. An alternative is to sterilise the produce so it can be shipped at ambient temperature, however, product quality suffers when conventional retort processing is used.  Novel technologies such as, Microwave-Assisted Thermal Sterilization (MATS), offer a more sophisticated method for sterilising fresh produce while preserving freshness, taste, and nutritional value without the need for refrigeration. The adoption of novel food processing technologies could reduce produce waste, unlock the potential of underutilised resources, and enhance Tasmania's food system’s sustainability.

Despite the technical advantages of novel food processing technologies in saving time and energy and extending the shelf life of ‘ready to use’ products, there is a lack of empirical research that explores novel food processing technology adoption and diffusion in the context of SMEs and their impacts on regional economies. This research aims to fill this gap by exploring the drivers and barriers influencing the adoption of such technologies by Tasmanian SMEs. We present a conceptual framework integrating the Technology-Organisation-Environment (TOE)[2] with Roger’s innovation-decision process model[3]. The selection of these models as the basis for the conceptual framework stems from an extensive literature review, which informed the TOE model is one of the most applied theories to understand technology adoption in SMEs. While robust, the TOE model lacks representation of individual decision-maker characteristics, making it necessary to integrate complementary models. While other common technology adoption theories and models^[4] were initially considered, they were excluded due to their focus on individual user behaviour and intention and their lack of ability to inform the complexities of novel technology adoption by SMEs within the regional context.

The research findings should contribute to the field of innovation and technology adoption by providing a holistic, yet focused, view of novel technology adoption in the food sector. Furthermore, this study will assist in developing a business model that facilitates the uptake of the technology at a regional level, among SMEs who have the potential to realise value through collaboration and knowledge sharing. Finally, the adoption of novel food processing technologies across Tasmania will likely maximise exporting value-added products to other States, opening new markets, attracting additional capital and investments, and generating job opportunities within Tasmania.