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Implementation of the User Innovation Model in Micro-, Small-, and Medium-Sized Enterprises in the Food Processing Industry

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  • Kuberska, Dominika
  • Grzybowska-Brzezińska, Mariola
  • Zachłowski, Patryk

Abstract

The aim of the study was to identify the degree of implementation of the user innovation (UI) model in selected food processing industries in Poland and it was achieved through the following research objectives: (1) to identify the sources of information used in the course of innovation processes by innovative enterprises – divided into external and internal sources, (2) to determine to what extent users (consumers in particular) are involved in the course of individual stages of the innovation process, and (3) to compare the degree of consumer involvement in the course of innovation processes with the innovation level of innovative enterprises. Primary data was obtained through an interview method (a survey employing the CAWI method), conducted among 215 micro-, small-, and medium-sized enterprises in the meat processing, juice production, and milk processing industries. The time scope of the survey was 2018–2019 and the survey was conducted in mid-2021. Approximately two-thirds of innovative enterprises use information from consumers during the innovation process and consumers are involved to a different degree in its respective stages. Most often enterprises engage consumers during the stage of innovation impulse, creating and testing prototypes. A significant share of innovative enterprises uses information from consumers during the innovation process. The companies that reported the highest number of innovations were, to a large extent, those that involved consumers at more stages of the innovation process. The application of the UI model assumptions can be considered as conducive to shaping innovativeness of the analyzed food processing industries.

Suggested Citation

  • Kuberska, Dominika & Grzybowska-Brzezińska, Mariola & Zachłowski, Patryk, 2023. "Implementation of the User Innovation Model in Micro-, Small-, and Medium-Sized Enterprises in the Food Processing Industry," International Journal of Agricultural Sciences and Technology (IJAGST), SvedbergOpen, vol. 377(4), December.
    • Handle: RePEc:ags:ijag24:344420
    DOI: 10.22004/ag.econ.344420
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    References listed on IDEAS

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    1. Bogers, Marcel & Foss, Nicolai J. & Lyngsie, Jacob, 2018. "The “human side” of open innovation: The role of employee diversity in firm-level openness," Research Policy, Elsevier, vol. 47(1), pages 218-231.
    2. Barrena-Martínez, Jesús & Cricelli, Livio & Ferrándiz, Esther & Greco, Marco & Grimaldi, Michele, 2020. "Joint forces: Towards an integration of intellectual capital theory and the open innovation paradigm," Journal of Business Research, Elsevier, vol. 112(C), pages 261-270.
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