@article{Ciliberti:244687,
      recid = {244687},
      author = {Ciliberti, Stefano and Carraresi, Laura and Broering,  Stefanie},
      title = {External Knowledge Sources as Drivers for Cross-Industry  Innovation in the Italian Food Sector: Does Company Size  Matter?},
      journal = {International Food and Agribusiness Management Review},
      address = {2016-08-15},
      number = {1030-2016-83137},
      series = {Volume 19},
      pages = {22},
      month = {Aug},
      year = {2016},
      note = {The IFAMR is published quarterly my IFAMA. For more  information visit: www.ifama.org.},
      abstract = {Knowledge and competencies traditionally rooted in  industries external to the food sector’s boundaries are  gaining momentum and foster innovation in the food domain.  In Italy, food companies collaborate with other firms in  open and cross-industry innovation (CII) projects to  achieve a competitive advantage. The paper aims to shed  lights on eventual drivers for CII in the
food sector in a  twofold manner: (i) exploring to what extent external  knowledge sourcing affects innovation and (ii) seeking to  understand to what extent different means of external  knowledge sourcing might differ according to the company  size. To this end, probit models have been run on a sample  of 703 Italian food companies from the CIS 2010 and 2012.  Empirical evidence shows that in the Italian food industry  innovation relies on different external knowledge  sources.
Acquisition of machinery and equipment allows food  companies to transfer external know-how inside the firm  boundaries. Product innovation benefits of external R&D  activities as well as of information provided by  competitors and consultants. Process innovation relies  mostly on acquisition of technology (machinery and  equipment) as well as on information provided by input  suppliers.},
      url = {http://ageconsearch.umn.edu/record/244687},
      doi = {https://doi.org/10.22004/ag.econ.244687},
}