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Towards a theory of small-firm low-tech food innovation

Research output: Working paper

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Towards a theory of small-firm low-tech food innovation. / Vyas, Vijay; Vyas, Renuka.

Social Science Research Network, 2014.

Research output: Working paper

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Vyas V, Vyas R. Towards a theory of small-firm low-tech food innovation. Social Science Research Network. 2014 Aug 14.

Author

Vyas, Vijay ; Vyas, Renuka. / Towards a theory of small-firm low-tech food innovation. Social Science Research Network, 2014.

Bibtex

@techreport{53a92e5e263b47799f276bc6a22a9f46,
title = "Towards a theory of small-firm low-tech food innovation",
abstract = "Innovation in low-tech sectors such as food & drinks continues to be under-researched and under-theorised despite growing evidence on low and medium technology sectors{\textquoteright} substantial contribution to economic growth in the developed countries. This attempt to build theory from case study research, contributes to an embryonic literature in this area through a set of propositions grounded in process theory and organisational innovativeness literature. We postulate that small firm food innovation is shaped exogenously by the cultural context of food consumption and internally by high-variety-low-volume manufacturing environment of the innovative firm. The ensuing incremental innovation is underpinned by a counterintuitive avoidance of development of health foods. These innovative efforts are abetted by the large retailers who, in turn, use these agile enterprises{\textquoteright} creativity and plasticity to achieve their own competitive goals. The propositions outlined here complement the extant theory through a sharper contextual focus in contrast to the previous research.",
keywords = "SMEs, low-tech, innovation, food & drinks, Scotland",
author = "Vijay Vyas and Renuka Vyas",
note = "This is a pre-copyedited, author-produced version of an article that has been published on the Social Science Research Network. All rights reserved. {\textcopyright}The Author(s) ",
year = "2014",
month = aug,
day = "14",
language = "English",
publisher = "Social Science Research Network",
type = "WorkingPaper",
institution = "Social Science Research Network",

}

RIS

TY - UNPB

T1 - Towards a theory of small-firm low-tech food innovation

AU - Vyas, Vijay

AU - Vyas, Renuka

N1 - This is a pre-copyedited, author-produced version of an article that has been published on the Social Science Research Network. All rights reserved. ©The Author(s)

PY - 2014/8/14

Y1 - 2014/8/14

N2 - Innovation in low-tech sectors such as food & drinks continues to be under-researched and under-theorised despite growing evidence on low and medium technology sectors’ substantial contribution to economic growth in the developed countries. This attempt to build theory from case study research, contributes to an embryonic literature in this area through a set of propositions grounded in process theory and organisational innovativeness literature. We postulate that small firm food innovation is shaped exogenously by the cultural context of food consumption and internally by high-variety-low-volume manufacturing environment of the innovative firm. The ensuing incremental innovation is underpinned by a counterintuitive avoidance of development of health foods. These innovative efforts are abetted by the large retailers who, in turn, use these agile enterprises’ creativity and plasticity to achieve their own competitive goals. The propositions outlined here complement the extant theory through a sharper contextual focus in contrast to the previous research.

AB - Innovation in low-tech sectors such as food & drinks continues to be under-researched and under-theorised despite growing evidence on low and medium technology sectors’ substantial contribution to economic growth in the developed countries. This attempt to build theory from case study research, contributes to an embryonic literature in this area through a set of propositions grounded in process theory and organisational innovativeness literature. We postulate that small firm food innovation is shaped exogenously by the cultural context of food consumption and internally by high-variety-low-volume manufacturing environment of the innovative firm. The ensuing incremental innovation is underpinned by a counterintuitive avoidance of development of health foods. These innovative efforts are abetted by the large retailers who, in turn, use these agile enterprises’ creativity and plasticity to achieve their own competitive goals. The propositions outlined here complement the extant theory through a sharper contextual focus in contrast to the previous research.

KW - SMEs

KW - low-tech

KW - innovation

KW - food & drinks

KW - Scotland

M3 - Working paper

BT - Towards a theory of small-firm low-tech food innovation

PB - Social Science Research Network

ER -

ID: 1552060