Exploring Factors Affecting Sustainable Innovation Performance of Food Firms. A Case of Korean Food Industry
Abstract
:1. Introduction
2. Theoretical Background and Hypotheses
2.1. Sustainable Innovation
2.2. Innovation in Korean Food Industry
2.3. Value Chain in Food Industry
2.4. Hypotheses
2.4.1. Government’s Support
2.4.2. R&D Investment
2.4.3. Cooperation with University
2.4.4. Cooperation with Other Firm
3. Methodology
3.1. Data
3.2. Variables
3.3. Analytic Model
4. Results
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Characteristics | Number | Percentage |
---|---|---|
Size (Number of employees) | ||
≤100 | 21 | 31.3 |
101~300 | 40 | 59.7 |
>300 | 6 | 9 |
Age (years since foundation) | ||
Young (≤20) | 22 | 32.8 |
Established (>20) | 45 | 67.2 |
Business sectors | ||
Food | 52 | 77.6 |
Food additives | 9 | 16.9 |
Functional food | 6 | 9 |
Variables | Means | Operational Definitions |
---|---|---|
gov_sup | Government support. | Amount of government support (MOUs or joint research between government and firms, and policy funding). |
rnd_int | R&D intensity. | Ratio of R&D expenses to sales. |
univ_ally | Alliances with universities. | Number of alliances with universities, including MOUs, joint research, and joint venture. |
other_ally | Alliances with other firms. | Number of alliances with other firms, including MOUs, joint research, and joint venture. |
patent | Patent of registration. | Number of patents registered by the firms in that year (including joint patents). |
size | Firm’s size. | Number of employees. |
age | Firm’s age. | Number of years since founding. |
div_dum | Dummy variable for business diversification. | Number of sectors in which a firm operates for measuring the diversity of business operations within a business. |
Variables | Mean | SD | Gov_Sup | Rnd_Int | Univ_Ally | Other_Ally | Patent | Size | Age | Div_Dum |
---|---|---|---|---|---|---|---|---|---|---|
gov_sup | 0.051 | 0.239 | 1.000 | |||||||
rnd_int | −5.008 | 1.555 | 0.028 | 1.000 | ||||||
univ_ally | 0.052 | 0.277 | 0.141 *** | 0.073 * | 1.000 | |||||
other_ally | 0.066 | 0.260 | −0.006 | 0.045 | 0.056 | 1.000 | ||||
patent | 0.352 | 0.944 | 0.087 ** | 0.139 *** | 0.314 *** | 0.315 *** | 1.000 | |||
size | 4.826 | 0.634 | 0.038 | −0.220 *** | 0.083 ** | 0.033 | 0.058 | 1.000 | ||
age | 3.050 | 0.630 | −0.018 | 0.112 ** | 0.007 | 0.019 | 0.039 | 0.220 *** | 1.000 | |
div_dum | 1.221 | 0.575 | 0.179 *** | 0.239 *** | 0.209 *** | 0.063 | 0.149 *** | 0.171 *** | 0.075 * | 1.000 |
Explanatory Variables | Dependent Variables | |||
---|---|---|---|---|
Rnd_Int | Univ_Ally | Other_Ally | Patent | |
gov_sup | 1.176 | 0.917 *** | −1.131 | 0.593 ** |
rnd_int | 0.270 * | 0.088 | 0.335 *** | |
univ_ally | 2.311 *** | |||
other_ally | 1.611 *** | |||
size | 0.317 *** | 0.689 *** | 0.112 | 0.235 |
age | −0.029 ** | −0.387 | 0.119 | −0.227 |
div_dum | 0.514 *** | 0.470 *** | 0.339 | 0.117 *** |
Variables | Innovation Performance | ||
---|---|---|---|
Direct Effect Coefficient | Indirect Effect Coefficient | Total Effect Coefficient | |
Government support | 0.593 | 2.119 | 2.712 |
R&D investment | 0.335 | 0.630 | 0.962 |
Alliances with universities | 2.311 | 0 | 2.311 |
Alliances with other firms | 1.611 | 0 | 1.611 |
Total | 4.850 | 2.749 | 7.599 |
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Jeong, H.; Shin, K. Exploring Factors Affecting Sustainable Innovation Performance of Food Firms. A Case of Korean Food Industry. Sustainability 2020, 12, 10157. https://doi.org/10.3390/su122310157
Jeong H, Shin K. Exploring Factors Affecting Sustainable Innovation Performance of Food Firms. A Case of Korean Food Industry. Sustainability. 2020; 12(23):10157. https://doi.org/10.3390/su122310157
Chicago/Turabian StyleJeong, Harry, and Kwangsoo Shin. 2020. "Exploring Factors Affecting Sustainable Innovation Performance of Food Firms. A Case of Korean Food Industry" Sustainability 12, no. 23: 10157. https://doi.org/10.3390/su122310157