A decisão de inovar e os fatores determinantes na escolha de fontes de inovação nas empresas agroindustriais de carne

Abstract

The paper aims at analyzing the factors that determine the decision innovate in products and processes adopted by meat processing companies (chicken, pork and beef); their technological strategies, innovation sources and the decision process related to innovation. Among other aspects, it relates innovation efforts to size, origin of capital and exports. The eight hypotheses were based on literature review and were tested in empirical research. The quantitative methodology was descriptive, cross-sectional, and the data obtained by survey. Sampling was intentional, held in 290 companies of central-southern Brazil, of which 113 responded to the survey instrument and 94 questionnaires were considered valid. Univariate and bivariate and analysis and chi-square (χ2) and Cramer's V were used to test the hypotheses. The study concluded that such companies are little innovative, corroborating previous studies in this sector. Most innovations are in processes, especially through the purchase of more modern and sophisticated equipment, which leads to the development of new products. The main sources of innovation are suppliers, customers, and participation in conferences, trade fairs and exhibitions. Universities and research institutes are hardly used. Most innovation is novelty only for the company, and one third is new to the market. The main determinants of the decision to innovate are to increase revenues, reduce costs, and meet market demand. The decisions in these companies follow the models of bounded rationality, especially the Carnegie and Incremental models, which require the participation of several managers in decision.