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Traditional Food Vendor-Producer Innovation Capabilities

Author

Listed:
  • Luiza Ossowska

    (Department of Economics, Koszalin University of Technology, 75-343 Koszalin, Poland)

  • Dorota Janiszewska

    (Department of Economics, Koszalin University of Technology, 75-343 Koszalin, Poland)

  • Grzegorz Kwiatkowski

    (Department of Economics, Koszalin University of Technology, 75-343 Koszalin, Poland)

  • Dariusz Kloskowski

    (Department of Economics, Koszalin University of Technology, 75-343 Koszalin, Poland)

  • Ove Oklevik

    (HVL Business School, Western Norway University of Applied Sciences, Røyrgata 6, 6856 Sogndal, Norway
    Department of Marketing, Management and Finance Institute, WSB Merito University in Gdansk, Al. Grunwaldzka 238A, 80-266 Gdansk, Poland)

Abstract

Nowadays, introducing innovations is treated as a necessity to ensure market survival. However, this may be difficult, especially for food entrepreneurs whose innovations are strongly connected with tradition. The main aim of this study was to assess the innovation abilities and potential of traditional food producers in the context of the classic dilemma of innovation-and-tradition interplay. The surveyed food producers were from five Polish voivodeships belonging to the European Culinary Heritage Network. The study conducted 70 semi-structured interviews. The respondents were divided into two groups: the innovative and non-innovative groups. The statistical significance of the differences between the two groups was tested using a two-independent-samples t test. A comparison revealed significantly different average results for the following variables: general managerial education, business duration, sources of knowledge about traditions, profits and earnings, and own product brand. For the remaining variables (employment, sales range, financial capital sources, business goals in total, and own business), no significant differences were found between the mean results. Both tested hypotheses were verified to be valid. The vendors-producers of traditional food in this study showed innovative abilities and untapped innovation potential.

Suggested Citation

  • Luiza Ossowska & Dorota Janiszewska & Grzegorz Kwiatkowski & Dariusz Kloskowski & Ove Oklevik, 2024. "Traditional Food Vendor-Producer Innovation Capabilities," Sustainability, MDPI, vol. 16(7), pages 1-17, March.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:7:p:2844-:d:1366091
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    References listed on IDEAS

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    5. José Antonio Folgado-Fernández & Elide Di-Clemente & José Manuel Hernández-Mogollón, 2019. "Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain)," Sustainability, MDPI, vol. 11(10), pages 1-14, May.
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