Innovation Profile of the Hungarian Food SMEs

Jozsef Toth () and Aron Torok

from University of Primorska, Faculty of Management Koper

Abstract: The innovation capacity (efforts, activities and results) of the individual small and medium sized enterprises (SMEs) is very limited. Food production (including SMEs) has to fulfil food safety requirements in a rapidly increasing extent, which implies a continuous innovation and development process from all market players. In Hungary the agri-food sector had to face a suddenly increased competition especially after the EU enlargement. Based on survey data this paper examines the efforts, activities and results in knowledge acquisition, utilisation, coordination and transfer in the Central Hungarian food SMEs. We have identified principal factors which relate to the innovation capacity of the firms and explain the differences among them. Next, we have found (using ordered logistic regression) that the half of these components play significant role in market development. Third, we have pointed out that mean differences of innovation capacity components are more pronounced along the chain than according to size.

Keywords: Hungarian agri-food SMEs; innovation capacity; knowledge management; principal component analysis; ordered logistic model (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:mgt:micp11:761-771

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