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Coopetition for Sustainable Competitiveness: R&D Collaboration in Perspective of Productivity

Author

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  • Youngwook Ko

    (School of Business and Technology Management, Korea Advanced Institute of Science and Technology, Daejeon 34141, Korea
    Institute for Basic Science, Daejeon 34126, Korea)

  • Yanghon Chung

    (School of Business and Technology Management, Korea Advanced Institute of Science and Technology, Daejeon 34141, Korea)

  • Hangyeol Seo

    (School of Business, Chungbuk National University, Cheongju 28644, Korea)

Abstract

This study explores the effect of coopetition on research and development (R&D) productivity in two stages of the innovation process: (1) value creation to develop new technology and (2) value appropriation to generate profits. Using a sample from the 2010 and 2014 Korea Innovation Survey, we applied the propensity score matching methodology to control selective bias and the two-stage network data envelopment analysis methodology to measure R&D productivity. Our findings indicate that firms who cooperate with competitors in the value creation stage have relatively higher R&D productivity than those who do not. In contrast, firms that pursue the coopetition strategy showed relatively low R&D productivity in the value appropriation stage. Overall, this study provides a better understanding of coopetition by demonstrating its various benefits, costs, and risks.

Suggested Citation

  • Youngwook Ko & Yanghon Chung & Hangyeol Seo, 2020. "Coopetition for Sustainable Competitiveness: R&D Collaboration in Perspective of Productivity," Sustainability, MDPI, vol. 12(19), pages 1-18, September.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:19:p:7993-:d:420374
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    3. Katarzyna Łukiewska & Małgorzata Juchniewicz, 2021. "Identification of the Relationships between Competitive Potential and Competitive Position of the Food Industry in the European Union," Sustainability, MDPI, vol. 13(8), pages 1-13, April.

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