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External Knowledge Sources as Drivers for Cross-Industry Innovation in the Italian Food Sector: Does Company Size Matter?

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  • Ciliberti, Stefano
  • Carraresi, Laura
  • Broering, Stefanie

Abstract

Knowledge and competencies traditionally rooted in industries external to the food sector’s boundaries are gaining momentum and foster innovation in the food domain. In Italy, food companies collaborate with other firms in open and cross-industry innovation (CII) projects to achieve a competitive advantage. The paper aims to shed lights on eventual drivers for CII in the food sector in a twofold manner: (i) exploring to what extent external knowledge sourcing affects innovation and (ii) seeking to understand to what extent different means of external knowledge sourcing might differ according to the company size. To this end, probit models have been run on a sample of 703 Italian food companies from the CIS 2010 and 2012. Empirical evidence shows that in the Italian food industry innovation relies on different external knowledge sources. Acquisition of machinery and equipment allows food companies to transfer external know-how inside the firm boundaries. Product innovation benefits of external R&D activities as well as of information provided by competitors and consultants. Process innovation relies mostly on acquisition of technology (machinery and equipment) as well as on information provided by input suppliers.

Suggested Citation

  • Ciliberti, Stefano & Carraresi, Laura & Broering, Stefanie, 2016. "External Knowledge Sources as Drivers for Cross-Industry Innovation in the Italian Food Sector: Does Company Size Matter?," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 19(3), pages 1-22, August.
    • Handle: RePEc:ags:ifaamr:244687
    DOI: 10.22004/ag.econ.244687
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    References listed on IDEAS

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    Cited by:

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    2. Kerssenbrock, Patricia & Hartmann, Monika & Hirsch, Stefan, 2017. "Determinants of successful product innovations in the German food industry," 2017 Annual Meeting, July 30-August 1, Chicago, Illinois 258385, Agricultural and Applied Economics Association.
    3. Garcia Martinez, Marian & Zouaghi, Ferdaous & Garcia Marco, Teresa & Robinson, Catherine, 2019. "What drives business failure? Exploring the role of internal and external knowledge capabilities during the global financial crisis," Journal of Business Research, Elsevier, vol. 98(C), pages 441-449.
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    5. Carlos M. Jardon & Nilda C. Tañski & Xavier Martinez-Cobas, 2023. "Sources of knowledge for innovation capability in subsistence small businesses: a case of the wood sector in Argentina," The Annals of Regional Science, Springer;Western Regional Science Association, vol. 70(3), pages 839-860, June.

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