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Innovation in Traditional Food Networks

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  • Gellynck, Xavier
  • Kuhne, Bianka
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    Abstract

    In an increasingly globalising market, innovation is an important strategic tool for micro, small, and medium sized enterprises (SMEs) to achieve competitive advantage (Avermaete et al., 2004a; Gellynck et al., 2007; Murphy, 2002). Innovation can be defined as an ongoing process of learning, searching and exploring resulting in new products, new techniques, new forms of organization and new markets (Lundvall, 1995). Innovation is a continuous process characterised by three steps: efforts, activities and results. Efforts are all resources, such as human and financial resources, a firm is investing in activities for the development of innovations. Results are the effects of these innovation activities on tangible (e.g. growth of market share, profit) as well as less tangible aspects (e.g. firm stability, efficiency) (Gellynck et al., 2006). Consequently, the measurement of innovation competences captures also the progress in developing an innovation and not only the result, such as the successful implementation of innovation (Gellynck et al., 2007).

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    Bibliographic Info

    Paper provided by European Association of Agricultural Economists in its series 110th Seminar, February 18-22, 2008, Innsbruck-Igls, Austria with number 49847.

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    Date of creation: Oct 2008
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    Handle: RePEc:ags:eea110:49847

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    Related research

    Keywords: Agribusiness; Agricultural and Food Policy; Farm Management; Food Consumption/Nutrition/Food Safety; Industrial Organization;

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    1. Cassiman, Bruno & Veugelers, Reinhilde, 2002. "Complementarity in the innovation strategy: Internal R&D, external technology acquisition, and cooperation in R&D," IESE Research Papers D/457, IESE Business School.
    2. Marian Murphy, 2002. "Organisational Change and Firm Performance," OECD Science, Technology and Industry Working Papers 2002/14, OECD Publishing.
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