Impact of Open Innovation in Peruvian food firms

• Javier Fernando Del Carpio Gallegos ^[2] ; Olha Mikhieieva ^[1]
  1. [1] University of Applied Sciences and Arts

     University of Applied Sciences and Arts

     Distrito de Hildesheim, Alemania

     
  2. [2] Universidad ESAN, Lima, Perú
• Localización: Cuadernos de administración, ISSN-e 2256-5078, ISSN 0120-4645, Vol. 38, Nº. 72, 2022
• Idioma: inglés
• DOI: 10.25100/cdea.v38i72.11203
• Títulos paralelos:
  • Impacto de la innovación abierta en las empresas peruanas de alimentos
• Enlaces
  • Texto completo (pdf)
• Resumen
  • español

    Las empresas de alimentos son parte importante de las economías latinoamericanas, las cuales enfrentan un contexto cada vez más competitivo, por las exigencias de sus clientes. Por ello, esta investigación tiene como principal objetivo verificar empíricamente como la innovación abierta de entrada y la capacidad de absorción favorecen el desarrollo de innovaciones tecnológicas en las empresas peruanas de alimentos. Se ha diseñado un modelo que evidencia la relación entre los constructos, y contando con una muestra de 111 empresas de alimentos que ha participado en la tercera encuesta nacional de innovación de la industria de manufactura y empresas de servicios intensivas en conocimiento realizadas en el año 2018. El presente estudio contribuye a la literatura de dos maneras: en primer lugar, contribuye a la investigación de la industria de alimentos, que es una industria representativa de las industrias de baja intensidad tecnológica que ha sido poco estudiada; y, en segundo lugar, se quiere profundizar el conocimiento sobre como la innovación abierta de entrada y la capacidad de absorción influyen positivamente sobre la capacidad de innovación tecnológica de las empresas de alimentos. Se logro verificar empíricamente como la aplicación de la innovación abierta de entrada y la capacidad de absorción, mejoran la capacidad de innovación tecnológica de las empresas peruanas de alimentos

  • English

    Food firms are an important part of Latin American economies, and they face an increasingly competitive context due to their customers’ demands. For this reason, the main objective of this study is to empirically verify how inbound open innovation and absorptive capacity have a positive influence on technological innovations in Peruvian food firms. A model was designed that shows the relationship between the constructs, and it is based on a sample of 111 food firms that participated in the third national innovation survey of the manufacturing industry and knowledge-intensive service firms carried out in 2018. The present study contributes to the literature in the following two ways: First, it contributes to the research of the food industry, which is an industry representative of low-tech intensity industries that lack research; second, it aims to deepen the knowledge about the positive influence of open innovation and absorptive capacity on food firms’ technological innovation capability. As a result, this study has empirically verified how the implementation of inbound open innovation and absorptive capacity improve the technological innovation capability of Peruvian food firms

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