Open Innovation: A Case-study of the Hungarian Wine Sector

EuroChoices

Volumn 12, Issue 1, 2013, Pages 53-59

  Dries, Liesbeth ^a   Pascucci, Stefano ^a   Török, Áron ^b   Tóth, József ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Institute of Entrepreneurship and Innovation   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

COMPETITIVENESS; CORPORATE STRATEGY; FOOD INDUSTRY; INDUSTRIAL ENTERPRISE; INDUSTRIAL TECHNOLOGY; INNOVATION; MARKETING;

HUNGARY;

EID: 84876423727     PISSN: 14780917     EISSN: 1746692X     Source Type: Journal    
DOI: 10.1111/1746-692X.12021     Document Type: Article

References (12)

1. Anderson, K. (2004). Determinants of the quality of Australia's icon red wines. Bor es Piac (Hungary's leading wine magazine, in Hungarian), March.
2. Alston, J.M., J.M. Beddow and P.G. Pardey (2009). Agricultural research, productivity, and food prices in the long run. Science, 325: 1, 209-1, 210.
3. Anderson, K. (2011). Contributions of the innovation system to Australia's wine industry growth, Ch. 4 (pp.70-91), in E. Giuliani, A. Morrison and R. Rabellotti (eds.), Innovation and Technological Catch-Up: The Changing Geography of Wine Production, Edward Elgar, London.
4. Capitanio, F., A. Coppola and S. Pascucci (2010). Product and process innovation in the Italian food industry. Agribusiness, 26: 503-518.
5. Chesbrough H. (2003). Open Innovation: The New Imperative for Creating and Profiting from Technology, Harvard Business School Press, Boston, MA.
6. Chesbrough, H. (2006). Open innovation: a new paradigm for understanding industrial innovation. in Chesbrough, H., W. Vanhaverbeke and J. West (eds.) Open Innovation: Researching a New Paradigm. Oxford University Press, New York, NY, USA, pp.1-12.
7. Cohen, M.D. and D.A. Levinthal (1990). Absorptive capacity: a new perspective on learning and innovation. Administrative Science Quarterly, 35: 128-152.
8. Enzing, C.M., S. Pascucci, F.H.A. Janszen and O.S.W.F. Omta (2011). Role of open innovation in the short- and long-term market success of new products: Evidence from the Dutch food and beverages industry. Journal on Chain and Network Science, 11(3): 235-250.
9. European Communities (2007). Towards a Sustainable European Wine Sector, EC, Brussels.
10. Staber, U. and J. Sydow (2002). Organizational adaptive capacity: a structuration perspective. Journal of Management Inquiry, 11: 408-424.
11. Teece, D.J., G. Pisano and A. Schuen (1997). Dynamic capabilities and strategic management. Strategic Management Journal, 18: 509-533.
12. Wittwer, G. (2007). The global wine market in the decade to 2015 with a focus on Australia and Chile. General Working Paper No. G-166, The Centre of Policy Studies (COPS), Monash University, Australia.