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Combining different brands of in-house knowledge: technological capabilities in food, biotechnology, chemicals and drugs in agri-food multinationals

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  • Oscar Alfranca
  • Ruth Rama
  • Nicholas von Tunzelmann

Abstract

This article explores through structural equation modeling whether the level of a food and beverage multinational's (FBM) technical capacities in food, biotechnology and drugs predicts the level of its technical capacities in chemicals. Patent analysis for 90 large FBMs in North America, Europe, Japan and other countries between 1969 and 1994 shows they are more able to integrate their technological capabilities than often believed. Technological capabilities in food, biotechnology and drugs and, to a lesser extent, the size of the company explain statistically a large share of the FBM's capabilities level in chemicals. The FBM integrates its food and chemicals capabilities even when they are separate businesses. To stimulate the industry's competitiveness, public institutions should encourage research in interdisciplinary areas and facilitate the emergence of new research organizations within food companies. Copyright , Beech Tree Publishing.

Suggested Citation

  • Oscar Alfranca & Ruth Rama & Nicholas von Tunzelmann, 2004. "Combining different brands of in-house knowledge: technological capabilities in food, biotechnology, chemicals and drugs in agri-food multinationals," Science and Public Policy, Oxford University Press, vol. 31(3), pages 227-244, June.
    • Handle: RePEc:oup:scippl:v:31:y:2004:i:3:p:227-244
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    File URL: http://hdl.handle.net/10.3152/147154304781779985
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    Cited by:

    1. Jacqueline Senker & Vincent Mangematin, 2006. "Biotech Innovation in Europe's Food and Drink Processing Industry: Promise, Barriers and Exploitation," Grenoble Ecole de Management (Post-Print) hal-00424196, HAL.
    2. Filippaios, Fragkiskos & Papanastassiou, Marina & Pearce, Robert & Rama, Ruth, 2009. "New forms of organisation and R&D internationalisation among the world's 100 largest food and beverages multinationals," Research Policy, Elsevier, vol. 38(6), pages 1032-1043, July.
    3. Jacqueline Senker & Vincent Mangematin, 2006. "Biotech Innovation in Europe's Food and Drink Processing Industry: Promise, Barriers and Exploitation," Post-Print hal-00424196, HAL.
    4. Deepananda Herath & John Cranfield & Spencer Henson & David Sparling, 2008. "Firm, market, and regulatory factors influencing innovation and commercialization in Canada's functional food and nutraceutical sector," Agribusiness, John Wiley & Sons, Ltd., vol. 24(2), pages 207-230.
    5. Manuel Acosta & Daniel Coronado & Esther Ferrándiz & M. Dolores León & Pedro J. Moreno, 2017. "The geography of university scientific production in Europe: an exploration in the field of Food Science and Technology," Scientometrics, Springer;Akadémiai Kiadó, vol. 112(1), pages 215-240, July.
    6. Acosta, Manuel & Coronado, Daniel & Toribio, Mª Rosario, 2011. "The use of scientific knowledge by Spanish agrifood firms," Food Policy, Elsevier, vol. 36(4), pages 507-516, August.

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