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Abstract
In recent years management scholars and practitioners have been interested in innovation in high-technology industries. However, little attempt has been undertaken to examine factors affecting innovation in mature industries, such as agro-food. In this paper we tried to fill this literature gap. We hypothesise that weak-collaborations have a positive effect on firms’ innovations. We test our hypotheses on a sample of Italian agro-food firms. We discuss our results and present some theoretical and practical implications.
Disclosure statement
No potential conflict of interest was reported by the author.
Notes on contributors
Rosa Caiazza is Professor of Management at Parthenope University of Naples. She was a visiting researcher at Wharton Business School of the University of Pennsylvania (USA), Indiana University (USA) and Université Libre de Bruxelles (Belgium). She is Associate editor of Corporate Governance Journal and Senior Editor of several other journals. She has published many articles on innovation, strategy, cross-border M&A and interlocking directorates. She won several Best Presenter Awards and chaired some Workshops on Cross-Border M&A.