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Drivers of innovation in the European Food Industry: Evidences from the Community Innovation Survey

Author

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  • Ciliberti, Stefano
  • Bröring, Stefanie
  • Martino, Gaetano

Abstract

Cooperation is particularly important for innovation in the food industry. as it has traditionally been considered as a “low tech” sector. This paper analyses how different forms of cooperation affect innovation activities in the EU’s food industry. To this purpose, we analysed data at the country level drawn from the Community Innovation Survey (CIS). A random effect linear model is formulated and estimated to analyse the panel data obtained from five CIS waves. The model indicates that cooperation with universities positively affects innovative activity whereas, surprisingly, government financial support has not been an effective instrument to foster innovation.

Suggested Citation

  • Ciliberti, Stefano & Bröring, Stefanie & Martino, Gaetano, 2015. "Drivers of innovation in the European Food Industry: Evidences from the Community Innovation Survey," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 6(3).
  • Handle: RePEc:ags:ijofsd:208881
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    File URL: http://purl.umn.edu/208881
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    References listed on IDEAS

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    1. Etzkowitz, Henry & Leydesdorff, Loet, 2000. "The dynamics of innovation: from National Systems and "Mode 2" to a Triple Helix of university-industry-government relations," Research Policy, Elsevier, vol. 29(2), pages 109-123, February.
    2. Masao Nakamura & Pierre Mohnen & Cathy Hoareau, 2003. "What type of enterprise forges close links with universities and government labs? Evidence from CIS 2," Managerial and Decision Economics, John Wiley & Sons, Ltd., vol. 24(2-3), pages 133-145.
    3. Martinez, Marian Garcia & Briz, Julian, 2000. "Innovation In The Spanish Food And Drink Industry," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association (IFAMA), vol. 3(02).
    4. Menrad, K., 2004. "Innovations in the food industry in Germany," Research Policy, Elsevier, vol. 33(6-7), pages 845-878, September.
    5. David J. Teece, 2008. "Firm organization, industrial structure, and technological innovation," World Scientific Book Chapters,in: The Transfer And Licensing Of Know-How And Intellectual Property Understanding the Multinational Enterprise in the Modern World, chapter 11, pages 265-296 World Scientific Publishing Co. Pte. Ltd..
    6. Xavier Gellynck & Bert Vermeire & Jacques Viaene, 2007. "Innovation in food firms: contribution of regional networks within the international business context," Entrepreneurship & Regional Development, Taylor & Francis Journals, vol. 19(3), pages 209-226, May.
    7. Evangelista, Rinaldo & Perani, Giulio & Rapiti, Fabio & Archibugi, Daniele, 1997. "Nature and impact of innovation in manufacturing industry: some evidence from the Italian innovation survey," Research Policy, Elsevier, vol. 26(4-5), pages 521-536, December.
    8. Anthony Arundel & Aldo Geuna, 2004. "Proximity and the use of public science by innovative European firms," Economics of Innovation and New Technology, Taylor & Francis Journals, vol. 13(6), pages 559-580.
    9. Rinaldo Evangelista & Simona Iammarino & Valeria Mastrostefano & Alberto Silvani, 2002. "Looking for Regional Systems of Innovation: Evidence from the Italian Innovation Survey," Regional Studies, Taylor & Francis Journals, vol. 36(2), pages 173-186.
    10. Gunday, Gurhan & Ulusoy, Gunduz & Kilic, Kemal & Alpkan, Lutfihak, 2011. "Effects of innovation types on firm performance," International Journal of Production Economics, Elsevier, vol. 133(2), pages 662-676, October.
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    Cited by:

    1. Klimczuk-Kochańska, Magdalena, 2016. "Rola innowacji miękkich w badaniach innowacyjności przedsiębiorstw z sektorów niskotechnologicznych na przykładzie sektora spożywczego
      [The Role of the Soft Innovation in the Research of Low-Tech S
      ," MPRA Paper 84757, University Library of Munich, Germany.
    2. repec:bla:jageco:v:68:y:2017:i:3:p:749-780 is not listed on IDEAS
    3. Ornella W. Maietta & Cristian Barra & Roberto Zotti, 2017. "Innovation and University-Firm R&D Collaboration in the European Food and Drink Industry," Journal of Agricultural Economics, Wiley Blackwell, vol. 68(3), pages 749-780, September.
    4. repec:sgm:resrep:v:2:i:22:y:2016:p:23-32 is not listed on IDEAS

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