The Application of the Analytic Hierarchy Process Approach to the Inheritance of Local Delicious Food Culture and Development of Sustainable Innovations

Abstract

Taiwan’s agri-food market has been transforming rapidly over the past few years and is struggling with significant food issues and the impact of COVID-19. These include globalization, trade liberalization, population growth, urbanization, policy changes, food consumption patterns and shifts in dietary patterns. Therefore, food security, livelihoods and productive activities that revitalize rural food production and sustained economic growth need to make important contributions to sustainable rural food development. This study adopts the research method of the Analytic Hierarchy Process, employs agricultural experts as the main research object, focuses on the local cuisine in rural Taiwan, and constructs an index model for the inheritance and sustainable innovation and development of local cuisine culture through the opinions of agricultural experts. Accordingly, this study has two objectives. First, we construct indicators of how farmers use local food culture inheritance and sustainable innovation development. Second, we measure the relative weighting of these indicators by agricultural experts in Taiwan. The research results show that a total of 23 indicators in 5 dimensions of the inheritance and sustainable innovation and development of rural local food culture in Taiwan are obtained, of which education and training are the primary indicators of the inheritance and sustainable innovation and development of farmers’ local food culture. The biggest contribution of this study is that, in response to the threat of the COVID-19 pandemic and the changes in the inheritance and sustainable development of rural food in Taiwan, this research constructs an indicator model for the inheritance and sustainable development of rural local food culture. It can be used as an important reference for the inheritance and sustainable innovation and development of rural local food culture in Taiwan.

Sustainable Food Development Based on Ensemble Machine Learning Assisted Crop and Fertilizer Recommendation System

“…Yen-Cheng Chen et al ( 2022) the examined the current research employs the Analytic Hierarchy Process (AHP) as the primary research object, focuses on rural Taiwanese cuisine, and constructs an index model for the inheritance, sustainable innovation, and development of local cuisine culture based on agricultural experts' opinions [24]. As a result, bolstering rural food production and fostering long-term economic growth may be achieved via food security, livelihoods, and productive activities.…”

The Covid-19 Pandemic and Farmer Livelihood in a Rural Area: a Bibliometric Analysis

“…Unaffected / Positive Impact Source Increasing demand for staple foods and purchases from local small shops and online food shopping [5] Encourage expanded local food sources and a wider variety of agricultural patterns [6] Fostering regional food innovation to strengthen the neighbourhood economy [7] To lessen exposure to fluctuations in the food supply, promote food storage [8] Urban areas had much significant decreases in food spending than rural areas did [9] Encouraging extension of technical innovation [10] Increase in the price of ginger and shallot bulbs [11,12] Push for digital transformation [13,14] Make a plan related to savings and the type of plant to be planted [15] 10 Agri-food systems are resilient [16][17][18][19][20] Table 2. The negative impact of the COVID-19 pandemic…”

Using the Theory of Planned Behavior to Examine the Sustainable Extension of Rural Food Preparation Techniques

“…Traditional rural food preparation techniques are mainly transmitted by women [7,19]; hence, this study aimed to understand the intention of rural women in the sustainable extension of rural food preparation techniques. In the current work, the TPB by Ajzen [14] was used as a study foundation, and the architecture of this study comprised the results of related studies on the sustainable extension of food preparation techniques [10,11,[32][33][34] (Figure 1). This study used multiple regression to analyze the relationship between attitudes, subjective norms, and perceived behavioral control on the behavioral intentions of the sustainable extension of rural food preparation technology.…”

“…current work, the TPB by Ajzen [14] was used as a study foundation, and the architecture of this study comprised the results of related studies on the sustainable extension of food preparation techniques [10,11,[32][33][34] (Figure 1). This study used multiple regression to analyze the relationship between attitudes, subjective norms, and perceived behavioral control on the behavioral intentions of the sustainable extension of rural food preparation technology.…”