Abstract
The approach to open innovation presents one of the major trends in terms of constant change and accelerating technological innovation. The given construct proclivity for open innovation involves measuring technology exploration and technology exploitation involving different inside-out and outside-in open innovation activities. In this paper, we are researching the tendency for open innovation on a sample of 102 companies in the agriculture and food sectors in Serbia. The research has shown that companies in the agro-food sector are inclined to open innovation, not just those in high-tech industries that are often the subject of innovation literature. The food sector shows greater proclivity for open innovation in comparison with agriculture in all elements apart from the question of willingness to sell intellectual property. The study was limited to Serbia and cross-countries research would allow establishing the specificities and differences of the proclivity for open innovation in the agro-food sector by regions.
Highlights
Open innovation as a new paradigm for managing innovation, introduced by Chesbrough (2003), shortly thereafter developed into a special research area and has become one of the most current subjects in innovation management (Huizingh 2011)
The questions in our research were planned in the form of the following six variables: var 1 – readiness to use external sources of knowledge/technology to develop new activities; var 2 – measures of willingness to sell part of its intellectual property to other organizations; var 3 – willingness to inform employees about the importance of information for business; var 4 – willingness to invest in a new company to achieve access to knowledge/technology; var 5 – degree of willingness of respondents to involve users in the process of testing new products/services; var 6 – measures of cooperation with universities, institutes, laboratories and similar organizations of knowledge in order to acquire new knowledge/technology
A greater preference for open innovation in the researched sample was shown by companies in the food sector compared to companies in agriculture
Summary
Open innovation as a new paradigm for managing innovation, introduced by Chesbrough (2003), shortly thereafter developed into a special research area and has become one of the most current subjects in innovation management (Huizingh 2011). The literature points out that the prospect of open innovation first found its place in multinational companies and high-technology industries and in situations where the focus is on emerging technologies (van de Vrande et al, 2009; Herzog 2011). According to van de Vrande et al, (2009) open innovations are relevant and present in business practice in much broader group of small and medium-sized enterprises. Small companies often lack the resources to develop and commercialize new products that encourage them to cooperate with other organizations (van de Vrande et al, 2009). A research base has increased. Hossain (2015) finds out that 61 articles published between 2003 and 2014 can be found in the relevant scientific databases on the subject of small businesses and open innovation
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call