The Operational Sustainability of Pon Yang Kham Livestock Cooperatives

Abstract

The purposes of this study were 1) to define the meaning of sustainability in the operations of a cooperative, 2) to indicate the key factors that have a positive effect on the operational sustainability of a cooperative, and
3) to forecast trends in cooperative operation. The study, which was a qualitative one, was focused on producing conclusions that can be used to generate a Grounded Theory for livestock breeding cooperatives. The theory is then ultimately based on the observations and perspectives of 15 key stakeholders who are involved with the
Pon Yang Kham Livestock Cooperatives. Theoretical sampling techniques most consistent with the research objectives were chosen, and the area of the study was the Pon Yang Kham livestock breeding cooperatives.
The study used purposive sampling and snowball sampling techniques to decide on the sample population.
The data were collected through in-depth interview, observation, note-taking, and documentary studies. The first result was that operational sustainability refers to the long-term existence of a cooperative associated with the vision of its leaders, specialized knowledge, organizational culture, good governance, good performance, high quality standards of production and products, excellent corporate objective awareness, and market leadership.
Its members trust in and are loyal to the cooperative. This cooperative should feature an integration of management and production processes that proceeds following the guidelines of the Sufficiency Economy. The second result was that the factors that affect the operational sustainability of a cooperative are 1) product quality 2) management effectiveness, and 3) the life-quality of cooperative members. The third finding was that future operational directions of a cooperative depend primarily on a steady availability of beef cattle. If there is a continuous supply of cattle,
a cooperative should be able to function sustainably. Success in the market place will also be determined by the ability of the cooperative to maintain the quality of beef and production process.