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Composición de la intensidad innovadora de la industria agroalimentaria: fuentes internas y externas

Year: 2014

Type: article

Abstract: [EN] This paper explores the contribution of different sources of innovation to the total innovation intensity of the food system. The methodology used combines the input-output framework and the Survey on Technological Innovation in Firms data. The paper calculates the embodied innovation intensity contained in the inputs purchased by the agri food system in a region distinguishing the inputs by its origin. This approach has been applied to the Valencian food system that shows a lower intensity of innovation than the Spanish food s ystem and some impact in the generation of knowledge in the region. The innovation intensity estimated for the food industry is 6 times larger than the innovation intensity of the primary sector and the interior technological multiplier is 61% of the total technological multiplier.

Source: RiuNet (Universitat Politècnica de València)

Authors: Teresa López-García Usach, José María García Álvarez‐Coque, Martín Federico Alba

Language: Spanish

Topic: Regional Development and Innovation

Subfield: Development

Field: Social Sciences

Domain: Social Sciences

SDGs: Zero hunger, Industry, innovation and infrastructure

Open Access status: green

OpenAlex ID: W311433926

FWCI:

Cites: 16

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Related to: 10