Do Colombian food firms apply incoming open innovation?; [¿As empresas colombianas do sector alimentar aplicam a inovação aberta de entrada?]

Gallegos J.F.D.C. · Revista Lasallista de Investigacion (2024) · DOI: 10.22507/rli.v21n2a3492

Resumen

Open innovation has garnered considerable attention from scholars over the last decade, particularly in low technology-intensive sectors, including the food business. This sector significantly influences the gross domestic product of developed and emerging nations and plays a crucial role in creating jobs. Our study used a quantitative structural equation method on 1,384 Colombian food enterprises. The findings suggest that employing the incoming open innovation strategy, enhanced by absorptive ability, promotes product innovation development in food firms. Empirical evidence demonstrates that absorptive capacity partially mediates the link between incoming open innovation and product innovation. Food firms should enhance their engagement with customers, suppliers, competitors, colleges, and consultants to expand their knowledge base. They also improve their absorptive ability, enabling them to introduce solutions that meet customer needs in a more competitive landscape. © (2024), (Corporacion Universitaria Lasallista). All rights reserved.

Instituciones: Universidad ESAN