TY  - CPAPER 
AB  - The purpose of the paper is to explore how the perceived relationship quality is related to the innovation
capacity in chains of the traditional food sector. Based on suggestions from theory and previous studies,
empirical evidence is drawn from a survey of 90 traditional food chains including 270 companies from 3
European countries in 6 traditional food product categories. Heterogeneity across these chains is first examined
based on cluster analysis that identifies three distinct clusters interpreted as reflecting three levels of intensity
in innovation capacity: high, medium, and low. Next, we define measures of the chain relationship quality
through characteristics such as trust, conflict and reputation. The quality of the chain relationship is then shown
for each innovation capacity cluster and compared among the clusters. Results suggest that measures of the
chain relationship quality may be important factors in providing both an institutional foundation and a member
motivation for innovation. As chain relationship quality fosters sharing of resources necessary for innovation as
well as sharing incentives, these results further strengthen the emerging conclusion from the literature that
innovation can be catalyzed by policies encouraging firms to build strong relationships.
AU  - Gellynck, Xavier
AU  - Kuhne, Bianka
AU  - Weaver, Robert D.
DA  - 2010-10
DA  - 2010-10
DO  - ISBN 978-3-941766-03-7
DO  - 10.22004/ag.econ.100498
DO  - Other
DO  - doi
ED  - Schiefer,   Gerhard
ED  - Fritz,   Melanie
ED  - Rickert,   Ursula
ED  - editor
ED  - editor
ED  - editor
EP  - 373
EP  - 352
ID  - 100498
KW  - Agribusiness
KW  - Agricultural and Food Policy
KW  - Farm Management
KW  - Food Consumption/Nutrition/Food Safety
KW  - Research Methods/ Statistical Methods
KW  - Innovation capacity
KW  - Chain relationship quality
KW  - Traditional food products
KW  - SMEs
L1  - https://ageconsearch.umn.edu/record/100498/files/26-Gellynck-K_hne-Weaver.pdf
L2  - https://ageconsearch.umn.edu/record/100498/files/26-Gellynck-K_hne-Weaver.pdf
L4  - https://ageconsearch.umn.edu/record/100498/files/26-Gellynck-K_hne-Weaver.pdf
LA  - eng
LA  - English
LK  - https://ageconsearch.umn.edu/record/100498/files/26-Gellynck-K_hne-Weaver.pdf
N2  - The purpose of the paper is to explore how the perceived relationship quality is related to the innovation
capacity in chains of the traditional food sector. Based on suggestions from theory and previous studies,
empirical evidence is drawn from a survey of 90 traditional food chains including 270 companies from 3
European countries in 6 traditional food product categories. Heterogeneity across these chains is first examined
based on cluster analysis that identifies three distinct clusters interpreted as reflecting three levels of intensity
in innovation capacity: high, medium, and low. Next, we define measures of the chain relationship quality
through characteristics such as trust, conflict and reputation. The quality of the chain relationship is then shown
for each innovation capacity cluster and compared among the clusters. Results suggest that measures of the
chain relationship quality may be important factors in providing both an institutional foundation and a member
motivation for innovation. As chain relationship quality fosters sharing of resources necessary for innovation as
well as sharing incentives, these results further strengthen the emerging conclusion from the literature that
innovation can be catalyzed by policies encouraging firms to build strong relationships.
PY  - 2010-10
PY  - 2010-10
SP  - 352
T1  - Relationship Quality and Innovation Capacity of Chains: The Case of the Traditional Food Sector in the EU
TI  - Relationship Quality and Innovation Capacity of Chains: The Case of the Traditional Food Sector in the EU
UR  - https://ageconsearch.umn.edu/record/100498/files/26-Gellynck-K_hne-Weaver.pdf
Y1  - 2010-10
ER  -