Abstract
The purpose of this paper is to investigate the internal barriers to innovation faced by SMEs in the food industrial sector and their effect on product and process innovation in Lebanon. The methodology used in this study is a quantitative descripto explanatory method. A semi-structured questionnaire is employed. 311 fully completed questionnaires were collected. The study covers an existing gap in the literature on the barriers to innovation in the Lebanese industrial sector since no previous similar studies have been conducted in the country. The empirical analysis showed that not all the internal barriers found in literature are encountered by the Lebanese SMEs. Keywords: Small and medium-sized enterprises, product innovation, process innovation, internal barriers, Lebanese Food industry DOI : 10.7176/EJBM/11-30-02 Publication date :October 31 st 2019
Highlights
The economic environment has been changing rapidly and continuously
All sectors have been witnessing innovation, but higher involvement has been noticed in the industrial sector (Concepcion 2016)
4.1 Research design and sampling The research design adopted in this study is a descripto-explanatory design which combines explanatory and descriptive research design methods
Summary
The economic environment has been changing rapidly and continuously. It has become more complicated due to globalization, wide extension of data and knowledge, in addition to the enormous rate of technological development. These factors have caused significant changes that have complicated the competitive environment. This urged most firms of all sizes to innovate and launch new developed services and products to meet the demand in the competitive markets (Cordeiro and Viera 2012). Innovation became a necessity for firms to maintain competitive positions in the market. All sectors have been witnessing innovation, but higher involvement has been noticed in the industrial sector (Concepcion 2016)
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