Exploration and Exploitation Innovations in the Food Firms
| dc.creator | Sánchez-Pérez, Manuel | |
| dc.creator | Marín-Carrillo, María Belén | |
| dc.creator | Bourlakis, Michael | |
| dc.date | 2017-04-01T13:58:12Z | |
| dc.date.accessioned | 2026-07-09T08:57:15Z | |
| dc.description | In a context of increasingly intense competition, creating a unique mix of value through innovation has been considered one tenet for creating a competitive advantage (Porter, 1996). During the past decades, innovation has become a central issue of strategic management (Nag et al., 2007). The literature has identified several problems in relation to firm failure innovation decisions, focusing on the supply-side (organizational competence, Henderson 2006; dependence of actual most profitable customers, Christensen, 1997; out-of-date competence due to technological breakthroughs, Tushman & Anderson, 1986), and on the demand-side (market turbulence, Abernathy & Clark 1985; institutional environment, Chesbrough, 2001). | |
| dc.identifier | Other:ISSN 2194-511X | |
| dc.identifier | doi:10.22004/ag.econ.199339 | |
| dc.identifier | https://ageconsearch.umn.edu/record/199339/files/11-Sanchez-Perez.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/199339 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/604271 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/199339 | |
| dc.title | Exploration and Exploitation Innovations in the Food Firms | |
| dc.type | Text |