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Aspectos Organizacionales Y De Cooperación En I+D Como Criterios De Clasificación. El Caso De La Industria Alimentaria En La Comunidad Valenciana / Organizational And R&D Cooperation Issues As Industry Classification Criteria. The Case Of The Food Industry In The Valencia Region

Listed author(s):
  • Sierra Pereiro, M.


    (Institut de Recerca i Tecnologia Agroalimentàries (España))

  • Albors Garrigós, J.


    (Universidad Politécnica de Valencia (España))

  • Ruiz Molina, M.E.


    (Universidad de Valencia (España))

Registered author(s):

    En el presente artículo se presenta una clasificación del sector alimentario valenciano mediante la técnica estadística del análisis cluster. Esta técnica permite conformar conglomerados con similares características que permitirán diseñar políticas adecuadas a las mismas. Dentro de los factores considerados para la conformación de los clusters destacan la colaboración con la universidad, el tamaño empresarial (en número de empleados y en facturación), la existencia de un departamento de I+D que no realice controles de calidad y dos factores internos relacionados a la competitividad: el dominio de nuevas tecnologías y el desarrollo de nuevos productos. Se han conformado tres conglomerados conformados por tres tipos de empresas que denominamos líderes, innovadoras potencialmente colaboradoras con la universidad y tradicionales, que presentan características significativamente diferentes / The present paper addresses a proposal for a taxonomy of the local Valencia food industry by means of cluster analysis. This technique allows conforming conglomerates with similar characteristics which will facilitate its analysis and the design and application of public support policies contingent with the firms needs belonging to each cluster. In relation to factors and variables for the clusters conformation the following were emphasized: collaboration with university, firm size, existence of a dedicated R&D department as well as two factors associated with the firm competitiveness: skills at new product development and technology absorption capacity. Three distinctive conglomerates were found: “leaders” firms, “innovators” with potential for university collaboration and “traditional” conservative firms.

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    Article provided by Academia Europea de Dirección y Economía de la Empresa (AEDEM) in its journal Investigaciones Europeas de Dirección y Economía de la Empresa.

    Volume (Year): 14 (2008)
    Issue (Month): 3 ()
    Pages: 167-184

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    Handle: RePEc:idi:jiedee:v:14:y:2008:i:3:p:167-184
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