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Food Chain Networks as a Leverage for Innovation Capacity

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  • Kuhne, Bianka
  • Gellynck, Xavier

Abstract

Chain networks of manufacturers of traditional food products comprehend a large majority of micro-, small-, and medium-sized enterprises (SMEs – firms employing less than 250 people). In a more and more globalised market with increasing competition, innovation is an important strategic tool for SMEs to achieve competitive advantage (Avermaete et al., 2004a, Gellynck et al., 2007, Murphy, 2002). Innovation can be defined as an ongoing process of learning, searching and exploring, resulting in new products, new techniques, new forms of organisation and new markets (Lundvall, 1995) which are new to the firm and to the industry ranging from incremental to radical innovations. Within our study traditional food products are defined according to four criteria: (1) the key production steps of a traditional food product must be performed in a certain area, which can be national, regional or local. (2) The traditional food product must be authentic in its recipe (mix of ingredients), origin of raw material, and/or production process. Further, (3) the traditional food product must have been commercially available for at least 50 years and (4) it must be part of the gastronomic heritage.

Suggested Citation

  • Kuhne, Bianka & Gellynck, Xavier, 2009. "Food Chain Networks as a Leverage for Innovation Capacity," 2009 International European Forum, February 15-20, 2009, Innsbruck-Igls, Austria 59200, International European Forum on System Dynamics and Innovation in Food Networks.
    • Handle: RePEc:ags:iefi09:59200
    DOI: 10.22004/ag.econ.59200
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    References listed on IDEAS

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    1. Marian Murphy, 2002. "Organisational Change and Firm Performance," OECD Science, Technology and Industry Working Papers 2002/14, OECD Publishing.
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    Cited by:

    1. Mancini, Maria Cecilia & Consiglieri, Claudio, 2016. "Innovation and marketing strategies for PDO products: the case of “Parmigiano Reggiano” as an ingredient," Bio-based and Applied Economics Journal, Italian Association of Agricultural and Applied Economics (AIEAA), vol. 5(2), September.
    2. Alessandro Gocci & Christoph Luetge, 2020. "The Synergy of Tradition and Innovation Leading to Sustainable Geographical Indication Products: A Literature Review," Journal of Management and Sustainability, Canadian Center of Science and Education, vol. 10(1), pages 152-152, July.

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