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Coopétition et création de valeur entre TPE : le cas de l’AOC Côtes d’Auvergne

Author

Listed:
  • Anne Albert-Cromarias

    (CleRMa - Clermont Recherche Management - ESC Clermont-Ferrand - École Supérieure de Commerce (ESC) - Clermont-Ferrand - UCA [2017-2020] - Université Clermont Auvergne [2017-2020], ESC Clermont-Ferrand - École Supérieure de Commerce (ESC) - Clermont-Ferrand)

  • Alexandre Asselineau

    (BSB - Burgundy School of Business (BSB) - Ecole Supérieure de Commerce de Dijon Bourgogne (ESC))

  • Grégory Blanchard

    (ESC Clermont-Ferrand - École Supérieure de Commerce (ESC) - Clermont-Ferrand, CleRMa - Clermont Recherche Management - ESC Clermont-Ferrand - École Supérieure de Commerce (ESC) - Clermont-Ferrand - UCA [2017-2020] - Université Clermont Auvergne [2017-2020])

Abstract

Coopetition is highly studied, but its mechanisms still need to be further investigated. Among them, we explore the different forms of value creation expected when coopetition occurs between VSEs. Our qualitative approach is comprehensive. This study focuses on the wine AOC Côtes d'Auvergne. We have collected and analysed primary and secondary data, performing non-participatory observation and semi-directive interviews, with various actors involved in the project. The analysis of the data collected allows us to identify nine forms of value creation-destruction. While we find some occurrences that are already well documented, some observations differ quite significantly (innovation dynamics in particular), or have not yet been identified by the literature (solidarity/help among competitors, welcome reserved for new entrants).

Suggested Citation

  • Anne Albert-Cromarias & Alexandre Asselineau & Grégory Blanchard, 2021. "Coopétition et création de valeur entre TPE : le cas de l’AOC Côtes d’Auvergne," Post-Print hal-03195773, HAL.
    • Handle: RePEc:hal:journl:hal-03195773
    DOI: 10.3917/qdm.213.0037
    Note: View the original document on HAL open archive server: https://hal.science/hal-03195773
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