This paper focuses on innovation in small food‐ and drink‐manufacturing enterprises in two Belgian regions. The aim of the research was to identify patterns of innovative activities. Based on both literature and empirical analyses, a framework was developed to help in understanding some aspects of the determinants of innovation in small food firms. Two conclusions can be drawn from the research. On the one hand, it is clear that innovation was regarded as essential by most small food firms. Such firms tended to continuously introduce new products, develop new processes, make changes in the organisational structure and explore new markets. On the other hand, the research demonstrated that some aspects of innovation depend on the age of the company, company size and regional economic performance.
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1 March 2003
Research Article|
March 01 2003
Determinants of innovation in small food firms
Tessa Avermaete;
Tessa Avermaete
Tessa Avermaete is a Researcher in the Department of Agricultural Economics, University of Ghent, Belgium.
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Jacques Viaene;
Jacques Viaene
Jacques Viaene is a Professor, in the Department of Agricultural Economics, University of Ghent, Belgium.
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Eleanor J. Morgan;
Eleanor J. Morgan
Eleanor J. Morgan is a Doctor in the School of Management, University of Bath, Bath, UK.
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Nick Crawford
Nick Crawford
Nick Crawford is a Researcher, in the School of Management, University of Bath, Bath, UK.
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Publisher: Emerald Publishing
Online ISSN: 1758-7115
Print ISSN: 1460-1060
© MCB UP Limited
2003
European Journal of Innovation Management (2003) 6 (1): 8–17.
Citation
Avermaete T, Viaene J, Morgan EJ, Crawford N (2003), "Determinants of innovation in small food firms". European Journal of Innovation Management, Vol. 6 No. 1 pp. 8–17, doi: https://doi.org/10.1108/14601060310459163
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