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Innovation and collaboration in traditional food chain networks

Xavier Gellynck UGent and Bianka Kühne UGent (2008) JOURNAL ON CHAIN AND NETWORK SCIENCE. 8(2). p.121-130
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
in-depth interviews, traditional food products, focus groups, innovation competence
journal title
JOURNAL ON CHAIN AND NETWORK SCIENCE
J. Chain Network Sci.
volume
8
issue
2
pages
121 - 130
ISSN
1569-1829
DOI
10.3920/JCNS2008.x094
language
English
UGent publication?
yes
classification
A2
VABB id
c:vabb:209441
VABB type
VABB-1
id
669921
handle
http://hdl.handle.net/1854/LU-669921
date created
2009-05-28 09:55:54
date last changed
2011-03-02 09:58:16
@article{669921,
  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.},
  author       = {Gellynck, Xavier and K{\"u}hne, Bianka},
  issn         = {1569-1829},
  journal      = {JOURNAL ON CHAIN AND NETWORK SCIENCE},
  keyword      = {in-depth interviews,traditional food products,focus groups,innovation competence},
  language     = {eng},
  number       = {2},
  pages        = {121--130},
  title        = {Innovation and collaboration in traditional food chain networks},
  url          = {http://dx.doi.org/10.3920/JCNS2008.x094},
  volume       = {8},
  year         = {2008},
}

Chicago
Gellynck, Xavier, and Bianka Kühne. 2008. “Innovation and Collaboration in Traditional Food Chain Networks.” Journal on Chain and Network Science 8 (2): 121–130.
APA
Gellynck, X., & Kühne, B. (2008). Innovation and collaboration in traditional food chain networks. JOURNAL ON CHAIN AND NETWORK SCIENCE, 8(2), 121–130.
Vancouver
1.
Gellynck X, Kühne B. Innovation and collaboration in traditional food chain networks. JOURNAL ON CHAIN AND NETWORK SCIENCE. 2008;8(2):121–30.
MLA
Gellynck, Xavier, and Bianka Kühne. “Innovation and Collaboration in Traditional Food Chain Networks.” JOURNAL ON CHAIN AND NETWORK SCIENCE 8.2 (2008): 121–130. Print.