Innovation in Companies operating in the Foodstuffs Sector of Colombia. An analysis from the perspective of open innovation

  • Martha Lucia Agredo Diaz Universidad del Valle
  • Tulio Ferney Silva Castellanos Universidad del Valle

Abstract

his study explores the characteristics of open innovation within the foodstuffs industry in Colombia, contrasting the importance recognized by its actors of this way of generating innovations with the spontaneous and incipient nature of the process, in a sector of vital importance for the economy and a valuable growth potential in line with the new dynamics and trends of the globalized world with highly demanding consumers in terms of health, well-being and improvement of quality of life and in a highly competitive environment (Traill and Meulenberg, 2002; Costa and Jongen, 2006; Trienekens and Zuurbier, 2008; Schiefer and Deiters, 2016). As a paradigm, open innovation is determined by the complex interaction of actors whose synergy projects the innovation system onto a given region. This context makes it essential to identify the main actors involved in the process and their form of interaction. By developing the proposed qualitative analysis exercise, the characteristics of the actors and their relationships in four production lines of the foodstuffs sector in Colombia (the meat sector, the dairy sector, the milling sector and the confectionery sector) are investigated. These sub-sectors were selected according to their degree of participation in domestic production. Through in-depth interviews, some companies in the Colombian food sector fall under the initial stage of open innovation. Additionally, the results suggest that companies acknowledge the importance of developing strategies with external actors, oriented according to public policy guidelines on innovation in Colombia.

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Author Biographies

Martha Lucia Agredo Diaz, Universidad del Valle

Economista y profesional en comercio exterior de la Universidad del Valle con estudios en métodos de investigación cuantitativa para investigadores en ciencias sociales. Experiencia en investigación en temas de competitividad, innovación, internacionalización y marketing. Conocimientos y experiencia en formulación de proyectos.  

Tulio Ferney Silva Castellanos, Universidad del Valle

Magister en Ciencias de la Organización (MSc); Administrador de Empresas con estudios en Economía e Ingeniería Industrial. Profesor de la Facultad de Ciencias de la Administración de la Universidad del Valle en los programas de pregrado y posgrado. Profesor invitado en diferentes universidades a nivel nacional (Universidad Nacional, Universidad del Norte, Universidad Cooperativa de Colombia, Universidad Autónoma de Occidente, Pontificia Universidad Javeriana). Ponente en eventos nacionales e internacionales. Exdirector del Programa en Administración de Empresas y del Programa de Comercio Exterior de la Universidad del Valle de la cual es Jefe de Departamento de Administración y Organizaciones. Desarrolla su actividad en los temas de Economía, Negocios Internacionales y Competitividad. Director del Grupo de Investigación en Negocios Internacionales y Comercio Exterior de la Universidad del Valle. Consultor en el tema de Competitividad Regional y Sectorial. Asesor y consultor empresarial en temas relacionados con planeación estratégica y competitividad.

Published
2018-06-21
How to Cite
AGREDO DIAZ, Martha Lucia; SILVA CASTELLANOS, Tulio Ferney. Innovation in Companies operating in the Foodstuffs Sector of Colombia. An analysis from the perspective of open innovation. Cuadernos de Administración, [S.l.], v. 34, n. 61, june 2018. ISSN 2256-5078. Available at: <http://revistas.univalle.edu.co/index.php/cuadernos_de_administracion/article/view/5922>. Date accessed: 16 nov. 2018. doi: https://doi.org/10.25100/cdea.v34i61.5922.
Section
Research