Abstract
In this study, we aim to find the determinants of innovation in the agrifood industry in an inland region in southeast Spain, which depends upon and specializes in this sector. The determinants we propose are firm and environmental factors. From the empirical analyses based on Box–Cox models, we deduce that a firm’s internal factors or characteristics are those that have the greatest influence on its propensity to innovate. Among them, firm size has the greatest effect. Innovation culture has the potential for exerting a multiplying effect via mechanisms such as knowledge spillovers or learning by doing.
Highlights
IntroductionAcademic Editors: Rosa Maria Fanelli and Thomas Bournaris
The same authors [92] add to the measurement the number of patents and utility models registered with the Spanish Patent and Trademark Office. These authors treat the innovation index as a dichotomous variable, in order to give an analytical form to this concept of innovation, in this document we propose an index (II) for a firm (i), which takes its inspiration from the algorithm given in [94] but includes time-frequency (f) instead of frequency by activity and type of innovation
In the analysis performed on an inland region in southern Europe that specializes in the agri-food sector, it was shown that innovation activity by firms is mainly promoted by internal or firm factors
Summary
Academic Editors: Rosa Maria Fanelli and Thomas Bournaris. Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.
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