Innovation and collaboration in traditional food chain networks

Xavier Gellynck · Bianka Kühne

78 citations0/0 files storedJournal on Chain and Network Science

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Business Strategy and Innovation Innovation and Knowledge Management Quality and Supply Management

Abstract

Abstract This paper aims to explore innovations implemented by SMEs in the traditional food sector and how chain network members are contributing to this process. Focus group discussions and in-depth interviews were conducted with suppliers, food manufacturers and customers in three European countries with different cultural backgrounds (Italy, Hungary and Belgium). The results show that the members of traditional food chain networks focus mainly on product innovation and least on organisational innovation. Collaboration between the chain network members is an important factor for enhancing the innovation competence of the firms. However, the collaboration intensity depends on the position of the members in the chain network. Further studies could focus on quantitative research to determine whether a higher level of collaboration among all chain network members leads to a higher level of innovation competence in SMEs. Moreover, the direction of the relationship between innovation competence and collaboration should be explored.

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References

1996Interorganizational Collaboration and the Locus of Innovation: Networks of Learning in Biotechnology 2010National Systems of Innovation 2001DEFINING SUPPLY CHAIN MANAGEMENT 2002A critical look at technological innovation typology and innovativeness terminology: a literature review 2001Arcs of integration: an international study of supply chain strategies 2004Networking and innovation: a systematic review of the evidence 2001Qualitative Marketing Research 2001Integrating supply chain and network analyses: The study of netchains

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