Abstract
Based on the two knowledge dimensions of availability and accessibility, this study investigates the influence of cooperation with external organizations on technological, product, and process innovations. Using longitudinal data from Spanish manufacturing firms, we estimate dynamic random-effects probit models and thus take into account that technological innovations exhibit persistent behavior. We find that cooperation with suppliers and universities is positively associated with both product and process innovations. However, sectoral analysis according to technological intensity reveals that cooperation with suppliers increases the propensity to technological innovation in industries with a higher degree of technological intensity, while cooperation with universities increases the likelihood of innovation in industries with a lower degree of technological intensity. Moreover, empirical results indicate a high degree of true or genuine state dependence in both types of innovations. Based on these findings, we discuss the theoretical, managerial, and policy implications of the study.
Highlights
As the business world gets increasingly competitive and globalized, innovation has increasingly become the source of sustainable competitive advantage [1]
This paper addresses this issue by focusing on the impact of collaborating with four partners—universities or higher educational institutions (HEIs), customers, suppliers, and competitors—on technological, product, and process innovations
Besides analyzing the full sample, we divided firms into four industry categories based on the technological intensity of industries: high-technology industries, medium-high-technology industries, medium-low-technology industries and low-technology industries
Summary
As the business world gets increasingly competitive and globalized, innovation has increasingly become the source of sustainable competitive advantage [1]. As different cooperative partners may have different knowledge bases that are complementary to a firm’s knowledge base, collaboration relationships could be forged with a variety of partners and each of these relationships could have a different impact on innovation [6]. This paper addresses this issue by focusing on the impact of collaborating with four partners—universities or higher educational institutions (HEIs), customers, suppliers, and competitors—on technological, product, and process innovations. Our systematic approach provides a more fine-grained analysis of the relationship between collaborative relationships and technological innovation. Another contribution of the study is associated with the estimation strategy. We present a sectoral analysis, whereby the sectoral classification is based on technological intensity
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