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Keeping Your Secrets Public? Open Versus Closed Innovation Processes in the Hungarian Wine Sector

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  • Dries, Liesbeth
  • Pascucci, Stefano
  • Török, Áron
  • Tóth, József

Abstract

An effective innovation system is crucial for food companies to cope with competitive pressure. An important issue is whether to innovate by cooperating and sharing ideas or to innovate in-house. Thus the question is how to arrange external ties without compromising unique knowledge and assets. This is particularly controversial in the wine sector, where innovative marketing strategies have to be combined with “exclusive” and “secret” recipes. We use primary data on the Hungarian wine industry to study factors affecting the adoption of an open innovation approach. We find that both regional and company-specific factors affect the openness of innovation processes.

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  • Dries, Liesbeth & Pascucci, Stefano & Török, Áron & Tóth, József, 2014. "Keeping Your Secrets Public? Open Versus Closed Innovation Processes in the Hungarian Wine Sector," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 17(1), pages 1-16, February.
    • Handle: RePEc:ags:ifaamr:163358
    DOI: 10.22004/ag.econ.163358
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    References listed on IDEAS

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    Cited by:

    1. Piermichele La Sala & Raffaele Silvestri & Francesco Contò, 2017. "Differentiation strategies for the wine and nursery sector: empirical evidence from an Italy region," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 5(1), pages 1-17, December.
    2. Takács-György, Katalin & Toyserkani, Ahmad M.P., 2014. "Imitation Vs. Innovation In The Sme Sector," Roczniki (Annals), Polish Association of Agricultural Economists and Agribusiness - Stowarzyszenie Ekonomistow Rolnictwa e Agrobiznesu (SERiA), vol. 2014(2).
    3. Simona Alfiero & Laura Broccardo & Massimo Cane & Alfredo Esposito, 2018. "High Performance Through Innovation Process Management in SMEs. Evidence from the Italian wine sector," MANAGEMENT CONTROL, FrancoAngeli Editore, vol. 2018(3), pages 87-110.
    4. Emma L. Hitchen & Petra A. Nylund & Eric Viardot, 2017. "The Effectiveness Of Open Innovation: Do Size And Performance Of Open Innovation Groups Matter?," International Journal of Innovation Management (ijim), World Scientific Publishing Co. Pte. Ltd., vol. 21(03), pages 1-24, April.
    5. Abel Duarte Alonso & Seng K. Kok & Seamus O'Brien, 2019. "Understanding Approaches To Innovation Through The Dynamic Capabilities Lens: A Multi-Country Study Of The Wine Industry," International Journal of Innovation Management (ijim), World Scientific Publishing Co. Pte. Ltd., vol. 23(06), pages 1-30, August.
    6. Rosellon, Maureen Ane D. & del Prado, Fatima Lourdes E., 2017. "Technology and Knowledge Transfers in Production Networks: Case Study on Philippine Food Manufacturing Firms," Discussion Papers DP 2017-08, Philippine Institute for Development Studies.
    7. Ciliberti, Stefano & Carraresi, Laura & Broering, Stefanie, 2016. "External Knowledge Sources as Drivers for Cross-Industry Innovation in the Italian Food Sector: Does Company Size Matter?," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 19(3), pages 1-22, August.
    8. David Doloreux & Richard Shearmur & Igone Porto‐Gomez & Jon Mikel Zabala‐Iturriagagoitia, 2020. "DUI and STI innovation modes in the Canadian wine industry: The geography of interaction modes," Growth and Change, Wiley Blackwell, vol. 51(3), pages 890-909, September.

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