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Article
Publication date: 8 July 2024

Beatriz Corchuelo Martínez-Azúa, Alvaro Dias and Celia Sama-Berrocal

Agribusiness shows a growing degree of competitiveness and innovation. However, the organizational mechanisms that compete for innovation and organizational performance are not…

Abstract

Purpose

Agribusiness shows a growing degree of competitiveness and innovation. However, the organizational mechanisms that compete for innovation and organizational performance are not sufficiently studied. Thus, this study aims to analyze the influence of market orientation and organizational structure on innovation generated and its influence on market and financial performance in agribusiness firms in Extremadura (Spain).

Design/methodology/approach

A conceptual model was designed and tested. Data were collected from a questionnaire sent to innovative agri-food companies. The analysis of the model methodologically combines partial least square structural equation modelling, necessary condition analysis and importance-performance map analysis.

Findings

The main results reveal that low levels of innovation ambidexterity impact significantly performance but when compared to exploitative innovation, explorative innovation shows a stronger influence on the market and financial performance.

Practical implications

The results are intended to be useful to managers to improve their innovative performance by incorporating new strategies in the market orientation and organizational structure.

Originality/value

The originality of this research lies in the novelty of the proposed mediators, as well as the sector under study. The study expands the knowledge of the influence that market orientation and organizational structure have on the types of innovation (exploitative/explorative).

Details

International Journal of Innovation Science, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1757-2223

Keywords

Article
Publication date: 18 April 2023

Celia Sama-Berrocal and Beatriz Corchuelo Martínez-Azúa

The agribusiness in Extremadura (Spain) is one of the main economic activities in the region. Within this industry, cooperativism stands out as a strategic component that…

Abstract

Purpose

The agribusiness in Extremadura (Spain) is one of the main economic activities in the region. Within this industry, cooperativism stands out as a strategic component that influences the fixation of the rural population and the development of the territory. Likewise, innovation is fundamental for the competitiveness of companies. The aim of this study is to analyse the existence of a relationship between several business variables: strategy, culture, work climate, management, organisation and market orientation in the innovative performance of agri-food cooperative companies. Differences with other types of agri-food organisations are also analysed.

Design/methodology/approach

The authors proposed a conceptual research model, which aims to determine the influence of several business variables on innovative performance. A qualitative methodology was used through a multiple case study where five Extremaduran agri-food cooperatives were chosen to carry out the research.

Findings

The results show that the business variables are valued positively as factors that enhance innovative performance. Moreover, the peculiarities of cooperatives show several differences with respect to non-cooperative companies.

Originality/value

The results contribute to agri-food cooperatives' managers developing specific actions that improve the competitiveness and sustainability of agribusiness based on innovation.

Objetivo

La agroindustria en Extremadura (España) es una de las principales actividades económicas de la región. Dentro de esta industria, el cooperativismo destaca como un componente estratégico que influye en la fijación de la población rural y en el desarrollo del territorio. Asimismo, la innovación es fundamental para la competitividad de las empresas. El objetivo de este estudio es analizar la existencia de relación entre diversas variables empresariales: estrategia, cultura, clima laboral, gestión, organización y orientación al mercado en el desempeño innovador de las empresas cooperativas agroalimentarias. También se analizan las diferencias con otros tipos de organizaciones agroalimentarias.

Diseño/metodología/enfoque

Se propuso un modelo conceptual de investigación, cuyo objetivo es determinar la influencia de diversas variables empresariales en el rendimiento innovador. Se utilizó una metodología cualitativa a través de un estudio de caso múltiple en el que se eligieron cinco cooperativas agroalimentarias para llevar a cabo la investigación.

Resultados

Los resultados muestran que las variables empresariales se valoran positivamente como factores que potencian el rendimiento innovador. Además, las peculiaridades de las cooperativas muestran varias diferencias con respecto a las empresas no cooperativas.

Originalidad/valor

Los resultados contribuyen a que los gestores de las cooperativas agroalimentarias desarrollen acciones específicas que mejoren la competitividad y sostenibilidad de la agroindustria basada en la innovación.

Details

Academia Revista Latinoamericana de Administración, vol. 36 no. 2
Type: Research Article
ISSN: 1012-8255

Keywords

Article
Publication date: 15 July 2024

Opeyemi Femi-Oladunni, Pablo Ruiz-Palomino and Israel Roberto Pérez Jiménez

This study aims to identify how Spanish consumers’ extrinsic preferences for food have evolved by examining the extant literature on food preferences in Spain, focusing on…

Abstract

Purpose

This study aims to identify how Spanish consumers’ extrinsic preferences for food have evolved by examining the extant literature on food preferences in Spain, focusing on food-related attributes and food-related values.

Design/methodology/approach

This study is based on a synthetic review of the extant academic literature on Spanish consumer preferences for food-related attributes and food-related values from the mid-20th to the 21st century. This study uses key economic and social milestones that are most likely to influence food value chain actors to show how consumer preferences have evolved over the study period.

Findings

Spanish consumer food attribute preferences expanded as the food sector of the nation continued to grow, and value preferences showed a similar pattern from the mid-20th to the 21st century. The drivers of these preferences were trust, lifestyle, education (campaigns), sociodemographic factors and purchasing power.

Originality/value

Evaluating the extant literature’s contribution to consumer preferences for food-related attributes and values is important because it can aid in understanding the hierarchy and variety of consumers’ food preferences as well as the factors that drive these preferences. To the best of the authors’ knowledge, this study is the first to explore how Spanish consumer preferences evolved between the mid-20th and 21st centuries.

Details

Journal of Historical Research in Marketing, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1755-750X

Keywords

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