Quelle est la propension des entreprises à coopérer pour innover et à quelles échelles spatiales ? Une analyse des entreprises agroalimentaires françaises sur la période 2006-2008

Corinne Tanguy, Delphine Gallaud (), Michel Martin and Sophie Reboud

Revue d'économie régionale et urbaine, 2015, vol. Août, issue 3, 453-479

Abstract: Since KLINE & ROSENBERG and their seminal work in 1986, scholars define innovation as an interactive process and consider that geographical proximity fosters interactions inside this process. We have used data from the European Innovation survey (CIS 8 - COMMUNITY INNOVATION SURVEY, 2006-2008) to analyse the propensity of agrofood firms to collaborate when they develop product or process innovations. We have analysed the geographical scale of such collaboration. Our results suggest that these firms are collaborating intensively for process innovation and weakly for product innovations. The analysis also show that the innovation networks developed are local only for a minority of firms, and that most of them collaborate at a more national scale. The main factors influencing the geographical scale of the developed collaborations seem to be the R & D competences and the fact that the firms is a subsidiary of a bigger group.

Keywords: cooperation; food companies; geography of collaborations; innovation; proximity (search for similar items in EconPapers)
Date: 2015
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