Abstract—Intelligence commerce is one of the key success factors for Taiwan's development of business models. In particular, the agricultural service of rural areas is more like a social resource investment in the process of the transformation of the primary industry. However, agricultural firms still have to think about how to optimize services and create jobs to form an important resource base and competitive advantage. The place-making is the value of the circular economy, experience economy and digital economy provided by the intelligence commerce. The circular economy is the economic value of developing land recycling production. In remote farms, farmers' production processes and achievements can be assisted by customer communication and agile production visualization by the Chatbot of intelligence commerce, at which point the farm can be upgraded and added value. When consumers have prior knowledge and recognition of the farm, the farmers have a good stereotype, can provide services, and increase revenues for the experience activities of intelligence commerce. In view of the lack of information capacity of farmers, this research assists farmers in using a Chat to promote business activities. Overall, this research and the cooperative firm jointly develop intelligence commerce and establish an optimized business model for the practical application of a remote farmer's farm. In addition to the value of academic theory application, this achievement can also provide a good innovative operational value for industrial practice.

Index Terms—Intelligence commerce, Chatbot, value co-creation, agriculture service, B2B marketing.

The author is with Department of Marketing and Logistics Management, Chaoyang University of Technology, Taiwan (email: chprosen@gm.cyut.edu.tw).

Cite: Abbott Po Shun Chen, "B2B Marketing Crafts Intelligence Commerce: How a Chatbot Is Designed for the Taiwan Agriculture Service," International Journal of e-Education, e-Business, e-Management and e-Learning vol. 10, no. 2, pp. 114-124, 2020.

Copyright © 2020 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).