Do Colombian food firms apply incoming open innovation?

• Autor: Del Carpio Gallegos, Javier Fernando
• Formato: artículo
• Fecha de Publicación: 2025
• Institución: Universidad ESAN
• Repositorio: ESAN-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.esan.edu.pe:20.500.12640/4457
• Enlace del recurso: https://hdl.handle.net/20.500.12640/4457; https://doi.org/10.22507/
• Nivel de acceso: acceso abierto
• Materia: Incoming open innovation; Absorptive capacity; Product innovation; Food industry; Latin America; Innovación abierta entrante; Capacidad de absorción; Innovación de productos; Industria alimentaria; América Latina; https://purl.org/pe-repo/ocde/ford#5.02.04

Open innovation has garnered considerable attention from scholars over the last decade, particularly in low technology-intensive sectors, including the food business. This sector significantly influences the gross domestic product of developed and emerging nations and plays a crucial role in creating jobs. Our study used a quantitative structural equation method on 1,384 Colombian food enterprises. The findings suggest that employing the incoming open innovation strategy, enhanced by absorptive ability, promotes product innovation development in food firms. Empirical evidence demonstrates that absorptive capacity partially mediates the link between incoming open innovation and product innovation. Food firms should enhance their engagement with customers, suppliers, competitors, colleges, and consultants to expand their knowledge base. They also improve their absorptive ability, enabling them to introduce solutions that meet customer needs in a more competitive landscape.