Innovation capacity of food chains: a novel approach Online publication date: Sat, 29-Nov-2014
by Xavier Gellynck, Bianka Kuhne, Robert D. Weaver
International Journal of Innovation and Regional Development (IJIRD), Vol. 3, No. 2, 2011
Abstract: Our study aims at being the starting point for a novel approach of investigating the innovation capacity of and the relationships in the whole chain. We combine the analyses of the innovation process and the innovation system, thereby, following the theory of the new economy. Extensive data collection was conducted in the traditional food sector with SME-food manufacturers (FMs) and their suppliers and customers, in order to compare a large number of individual chains by applying multivariate statistical methods. Our study reveals that the comparison of individual chains delivers valuable results. It is shown that chains with three different types of innovation capacity exist in the traditional food sector: low, medium and high. These chains differ according their chain relationship quality in terms of trust, reputation and conflict. For future research, we suggest to gradually increase the degree of complexity of the studied system.
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