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Sources of technological development in the spanish food and drink industry. A “supplier-dominated” industry?

Author

Listed:
  • Marian Garcia Martinez

    (Food Industry Management, Wye College, Wye Ashford, Kent TN25 5AH, United Kingdom)

  • Jim Burns

    (Department of Agricultural and Food Economics, The University of Reading, PO Box 237, Reading RG6 6AR, United Kingdom)

Abstract

This article analyses the sources of technological change in the Spanish food and drink industry (F&DI). The increasing importance of technical change has called for a better understanding of the innovation process and sources of technical advances in particular. The article examines the generally accepted view of the F&DI as a “supplier-dominated” industry. Empirical results show the important contribution of national and foreign suppliers of machinery and equipment to the Spanish F&DI's technological level. However, Spain F&DI's reliance on externally generated technology has brought about low levels of technological autonomy in general, and process technology in particular. Logistic regression analysis underlines the importance of in-house technological capabilities in innovation, and thereby the problems an industry faces if it largely relies on external sources of technical change as opposed to internal developments. [Econ-Lit citations: L660, O300, O300] © 1999 John Wiley & Sons, Inc.

Suggested Citation

  • Marian Garcia Martinez & Jim Burns, 1999. "Sources of technological development in the spanish food and drink industry. A “supplier-dominated” industry?," Agribusiness, John Wiley & Sons, Ltd., vol. 15(4), pages 431-448.
    • Handle: RePEc:wly:agribz:v:15:y:1999:i:4:p:431-448
    DOI: 10.1002/(SICI)1520-6297(199923)15:4<431::AID-AGR1>3.0.CO;2-0
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    References listed on IDEAS

    as
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    Cited by:

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    2. Alarcón, Silverio & Sánchez, Mercedes, 2016. "Is there a virtuous circle relationship between innovation activities and exports? A comparison of food and agricultural firms," Food Policy, Elsevier, vol. 61(C), pages 70-79.
    3. Pedro Andres Garzon Delvaux & Heinrich Hockmann & Peter Voigt & Pavel Ciaian & Sergio Gomez y Paloma, 2018. "The impact of private R&D on the performance of food-processing firms: Evidence from Europe, Japan and North America," JRC Research Reports JRC104144, Joint Research Centre.
    4. Gabriella Arcese & Serena Flammini & Maria Caludia Lucchetti & Olimpia Martucci, 2015. "Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector," Sustainability, MDPI, vol. 7(7), pages 1-24, June.
    5. Klimczuk-Kochańska, Magdalena, 2017. "Importance of Creativity of Employees in Adaptation of Food Companies to Innovative Trends in the World," MPRA Paper 84979, University Library of Munich, Germany.
    6. TEKAM OUMBE, Honoré & Pilag Kakeu, Charles Bertin, 2019. "ENTREPRENEURIAT ET CAPACITE D’INNOVATION, CAS DES PME AGROALIMENTAIRES. Une évidence empirique sur données camerounaises et implications pour une politique de développement sectoriel [ENTREPRENEURS," MPRA Paper 92377, University Library of Munich, Germany.
    7. Acosta, Manuel & Coronado, Daniel & Romero, Carlos, 2015. "Linking public support, R&D, innovation and productivity: New evidence from the Spanish food industry," Food Policy, Elsevier, vol. 57(C), pages 50-61.
    8. Mark Vancauteren, 2018. "The effects of human capital, R&D and firm’s innovation on patents: a panel study on Dutch food firms," The Journal of Technology Transfer, Springer, vol. 43(4), pages 901-922, August.
    9. González-Moreno, Ángela & Triguero, Ángela & Sáez-Martínez, Francisco José, 2019. "Many or trusted partners for eco-innovation? The influence of breadth and depth of firms' knowledge network in the food sector," Technological Forecasting and Social Change, Elsevier, vol. 147(C), pages 51-62.

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