What's driving innovation in small businesses in Australia? The case of the food industry
| Autor: | Franklin A. Soriano, George E. Battese, Renato Villano, Euan Fleming |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Economics and Econometrics
Discrete choice Food industry business.industry media_common.quotation_subject 05 social sciences Equity (finance) Agricultural and Biological Sciences (miscellaneous) Unit (housing) Agriculture Information and Communications Technology Debt 0502 economics and business Confidentiality 050202 agricultural economics & policy 050207 economics business Industrial organization media_common |
| Zdroj: | Australian Journal of Agricultural and Resource Economics. 63:39-71 |
| ISSN: | 1364-985X |
| DOI: | 10.1111/1467-8489.12284 |
| Popis: | There is strong evidence that innovation is a primary driver of a nation's economic growth. As Australia continues to compete in the global economy, it is imperative that businesses should be innovative to improve their performance. In this paper, we evaluate the status and main drivers of innovation in small businesses in the food sector in Australia. Discrete choice modelling and bootstrapping procedures are applied to a panel of firm‐level data collected through the ABS Business Characteristics Survey (2006–2007 to 2010–2011 for the Australian Bureau of Statistics’ Business Longitudinal Database Confidential Unit Record File) to investigate the factors affecting the likelihood of small food businesses to innovate. Results show that businesses are more likely to innovate if they collaborate, have higher information and communication technology intensity, and use science, technology, engineering and mathematics skills. We also found that small food businesses, even at the subsector level, do combine different types of innovation when innovating. The propensity to innovate also increases for small businesses that have flexible working arrangements, face moderate‐to‐strong market competition, operate overseas and seek finance through debt and equity. The relative importance of these factors was found to vary between agricultural and nonagricultural food subsectors. |
| Databáze: | OpenAIRE |
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