Open innovation in the food and beverage industry

dc.contributor.authorBayona Sáez, Cristina
dc.contributor.authorCruz Cázares, Claudio
dc.contributor.authorGarcía Marco, María Teresa
dc.contributor.authorSánchez García, Mercedes
dc.contributor.departmentInstitute for Advanced Research in Business and Economics - INARBEen
dc.contributor.departmentInstitute on Innovation and Sustainable Development in Food Chain - ISFOODen
dc.date.accessioned2020-10-15T11:31:35Z
dc.date.available2020-10-15T11:31:35Z
dc.date.issued2017
dc.description.abstractPurpose – The purpose of this paper is to extend the knowledge into the relationship between open innovation (OI) and firm’s innovative performance. Specifically, the authors aim to determine whether the benefits of OI practices are different for Food and Beverage (FnB) firms as compared to those of other sectors. The FnB industry is relevant in terms of employment GDP generation in the UE, characterised by high integration and low-tech intensity. Design/methodology/approach – In order to achieve the goal and obtain robust results, the authors consider four OI dimensions and four innovation performance measures using panel data (2004-2011) from 10,771 FnB and non-FnB firms using Tobit and Logit models by random effects. Findings – The authors test and confirm the presence of the classical inverted U-shape relationship between OI and firm innovative performance for FnB and non-FnB companies. However, the optimal number of external sources of knowledge used is lesser for FnB than the rest of the companies. Originality/value – The paper compares the OI effects in a traditional and low-tech industry vs other industries considering four innovation outputs (product innovations, process innovations, incremental innovation and radical innovation).en
dc.description.sponsorshipClaudio Cruz-Cázares and Teresa García-Marco thank the Spanish Ministry of Science and Technology for its financial support granted through the project ECO2013-48496-C4-2-R. Cristina Bayona-Sáez thanks to the Spanish Ministry of Science and Technology for its financial support obtained through the project ECO2013-46954-C3-1-R. Finally Mercedes Sánchez is grateful for the support received from the Spanish Ministry of Science and Innovation (AGL2015-65897-C3-1-R).en
dc.format.extent34 p.
dc.format.mimetypeapplication/pdfen
dc.identifier.doi10.1108/MD-04-2016-0213
dc.identifier.issn0025-1747
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/38410
dc.language.isoengen
dc.publisherEmeralden
dc.relation.ispartofManagement Decision, 2017, 55(3), 526-546en
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO//ECO2013-48496-C4-2-R/ES/
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO//ECO2013-46954-C3-1-R/ES/
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO//AGL2015-65897-C3-1-R/ES/
dc.relation.publisherversionhttps://doi.org/10.1108/MD-04-2016-0213
dc.rights© 2017, Emerald Publishing Limiteden
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.subjectRadical innovationen
dc.subjectOpen innovationen
dc.subjectInnovation performanceen
dc.subjectFood and beverage firmsen
dc.subjectLow-tech industryen
dc.subjectProduct innovationsen
dc.subjectProcess innovationsen
dc.titleOpen innovation in the food and beverage industryen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dspace.entity.typePublication
relation.isAuthorOfPublication803b320a-f7ca-4f29-928f-1155c65e909d
relation.isAuthorOfPublicationfb8bef8f-ac1d-4597-8223-e3bd6b33cf68
relation.isAuthorOfPublication4613feaa-3eb0-4b18-b3a4-022d820ac9ca
relation.isAuthorOfPublication.latestForDiscovery803b320a-f7ca-4f29-928f-1155c65e909d

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