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The use of scientific knowledge by Spanish agrifood firms

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  • Acosta, Manuel
  • Coronado, Daniel
  • Toribio, Mª Rosario

Abstract

This paper analyses the factors that influence the use of scientific knowledge in patented technology by agrifood firms in Spain. Our particular objective is to identify whether collaboration with universities and technological characteristics of firms are the determining factors in this process. The methodology is supported by non-patent citations (NPCs) as an indicator of the extent to which scientific knowledge is used to support the development of patented technologies in the agrifood sector. The data suggest that scientific citations in patent documents are geographically more concentrated than patents, and that scientific citations are more common for agrifood products and chemical products than for agrifood machinery. Our econometric results show that internal factors related to the characteristics of technologies and firms, along with collaboration with a public research institution, are relevant factors that contribute to explaining the use of scientific knowledge by agrifood firms.

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Bibliographic Info

Article provided by Elsevier in its journal Food Policy.

Volume (Year): 36 (2011)
Issue (Month): 4 (August)
Pages: 507-516

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Handle: RePEc:eee:jfpoli:v:36:y:2011:i:4:p:507-516

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Web page: http://www.elsevier.com/locate/foodpol

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Keywords: Agrifood firms Patents Non-patent citations Scientific knowledge;

References

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Cited by:
  1. Muscio, Alessandro & Nardone, Gianluca, 2012. "The determinants of university–industry collaboration in food science in Italy," Food Policy, Elsevier, vol. 37(6), pages 710-718.

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