Cluster activities and benefits for the SME
| BM Value dimension | BM component | Detail of the main activity based on Table 1 | Perceived benefits by the SMEs from cluster activities | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Enterprise 1 | Enterprise 2 | Enterprise 3 | Enterprise 4 | Enterprise 5 | Number of benefits per BM component | Pct. % | |||
| Value creation | Value proposition | 2b. Develop and suggest new strategies and value offers | |||||||
| Key partners | 1c. Connection and interaction with research centers | Research of new material compounds to increase new food benefits | Investigate other uses of raw material and durability of paper from banana fiber, leaves and seeds | 2 | 14% | ||||
| 1d. Connection and interaction with organizations | |||||||||
| 2a. Support in relation with government | |||||||||
| 4c. Connection and interaction with other SMEs | Interaction with new distributors and sellers to scale up business | Interaction with new suppliers to increase the supplier portfolio | Interaction with new suppliers to increase the supplier portfolio | 3 | |||||
| Key activities | 1a. Research projects | 8% | |||||||
| 1b. Joint project development | Participate in joint project of acceleration in circular economy approaches | 1 | |||||||
| 3a. Develop new products | Project to develop new products based on chickpeas | Project to develop new products based on sunflower sprouts | 2 | ||||||
| 3b. Develop new services | |||||||||
| Key resources | 3c. Access to prototyping equipment | Design and prototype machine Sesame Extruder | Design and prototype machine Hammer mill | Design and prototype machine Wheatgrass extruder | Design and prototype machine Dutch Pile | Design and prototype mixer | 5 | 61% | |
| 3d. Access to laboratory equipment and food safety support | Certificate of laboratory analysis to obtain food safety registration | Certificate of laboratory analysis to obtain food safety registration | 2 | ||||||
| 5a. Training | Training in design thinking and rapid prototyping equipment | Training in design thinking and rapid prototyping equipment | Training in design thinking and rapid prototyping equipment | 3 | |||||
| 5b. Workshops | Workshop led by industry experts in circular economy, sustainability and business development | Workshop led by industry experts in circular economy, sustainability and business development | Workshop led by industry experts in circular economy, sustainability and business development | 3 | |||||
| 5c. Seminars | Networking with other stakeholders (i.e. suppliers, partners, sellers) | Networking with other stakeholders (i.e. suppliers, partners, sellers) | Networking with other stakeholders (i.e. suppliers, partners, sellers) | Networking with other stakeholders (i.e. suppliers, partners, sellers) | 4 | ||||
| 5d. Student internships (access to skills in engineering, business and management) | Student internship to design machine prototype and food safety support | Student internship to design machine prototype and market studies | Student internship to design machine prototype and food safety support | Student internship for market studies and design machine prototype | Student internship to design machine prototype | 5 | |||
| 5e. Volunteering (access to skills in engineering, business and management) | |||||||||
| Value delivery | Customer relationship | – | |||||||
| Customer segments | 4b. Market studies | ||||||||
| Channels | 4a. Participation in fairs | Collaboration with other SMEs in the cluster to set up healthy food points of sale (sale channel strategy) | Participation in cluster fairs and innovation fairs | Participation in cluster fairs and innovation fairs | Participation in cluster fairs and innovation fairs | 4 | 11% | ||
| Value capture | Cost structure | – | |||||||
| Revenue structure | 1e. Search for financing opportunities | Project to apply for new financing | Project to apply for new financing | 2 | 6% | ||||
| Number of activities per enterprise | 7 | 11 | 5 | 7 | 6 | Total: 36 | 100% | ||
| Percentage % | 19% | 31% | 14% | 19% | 17% | ||||
| BM Value dimension | BM component | Detail of the main activity based on | Perceived benefits by the SMEs from cluster activities | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Enterprise 1 | Enterprise 2 | Enterprise 3 | Enterprise 4 | Enterprise 5 | Number of benefits per BM component | Pct. % | |||
| Value proposition | 2b. Develop and suggest new strategies and value offers | ||||||||
| Key partners | 1c. Connection and interaction with research centers | Research of new material compounds to increase new food benefits | Investigate other uses of raw material and durability of paper from banana fiber, leaves and seeds | 2 | 14% | ||||
| 1d. Connection and interaction with organizations | |||||||||
| 2a. Support in relation with government | |||||||||
| 4c. Connection and interaction with other SMEs | Interaction with new distributors and sellers to scale up business | Interaction with new suppliers to increase the supplier portfolio | Interaction with new suppliers to increase the supplier portfolio | 3 | |||||
| Key activities | 1a. Research projects | 8% | |||||||
| 1b. Joint project development | Participate in joint project of acceleration in circular economy approaches | 1 | |||||||
| 3a. Develop new products | Project to develop new products based on chickpeas | Project to develop new products based on sunflower sprouts | 2 | ||||||
| 3b. Develop new services | |||||||||
| Key resources | 3c. Access to prototyping equipment | Design and prototype machine Sesame Extruder | Design and prototype machine Hammer mill | Design and prototype machine Wheatgrass extruder | Design and prototype machine Dutch Pile | Design and prototype mixer | 5 | 61% | |
| 3d. Access to laboratory equipment and food safety support | Certificate of laboratory analysis to obtain food safety registration | Certificate of laboratory analysis to obtain food safety registration | 2 | ||||||
| 5a. Training | Training in design thinking and rapid prototyping equipment | Training in design thinking and rapid prototyping equipment | Training in design thinking and rapid prototyping equipment | 3 | |||||
| 5b. Workshops | Workshop led by industry experts in circular economy, sustainability and business development | Workshop led by industry experts in circular economy, sustainability and business development | Workshop led by industry experts in circular economy, sustainability and business development | 3 | |||||
| 5c. Seminars | Networking with other stakeholders (i.e. suppliers, partners, sellers) | Networking with other stakeholders (i.e. suppliers, partners, sellers) | Networking with other stakeholders (i.e. suppliers, partners, sellers) | Networking with other stakeholders (i.e. suppliers, partners, sellers) | 4 | ||||
| 5d. Student internships (access to skills in engineering, business and management) | Student internship to design machine prototype and food safety support | Student internship to design machine prototype and market studies | Student internship to design machine prototype and food safety support | Student internship for market studies and design machine prototype | Student internship to design machine prototype | 5 | |||
| 5e. Volunteering (access to skills in engineering, business and management) | |||||||||
| Value delivery | Customer relationship | – | |||||||
| Customer segments | 4b. Market studies | ||||||||
| Channels | 4a. Participation in fairs | Collaboration with other SMEs in the cluster to set up healthy food points of sale (sale channel strategy) | Participation in cluster fairs and innovation fairs | Participation in cluster fairs and innovation fairs | Participation in cluster fairs and innovation fairs | 4 | 11% | ||
| Value capture | Cost structure | – | |||||||
| Revenue structure | 1e. Search for financing opportunities | Project to apply for new financing | Project to apply for new financing | 2 | 6% | ||||
| Number of activities per enterprise | 7 | 11 | 5 | 7 | 6 | Total: 36 | 100% | ||
| Percentage % | 19% | 31% | 14% | 19% | 17% | ||||
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