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An Investigation of the Open Innovation Landscape of Fish and Seafood Processing Industry in United Kingdom

Authors:

D.A.M De Silva ,

Department of Agribusiness Management, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, P.O. Box 02, Belihuloya., LK
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Trond Bjorndal

Centre for the Economics and Management of Aquatic Resources (CEMARE), Portsmouth Business School, University of Portsmouth, St. George’s Building, 141, High Street, Portsmouth, Po1 2HY., GB
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Abstract

Co-creation or open innovation so far been studied mainly on product and process development in high-tech manufacturing industries. This paper attempts to investigate the involvement of external sources on fishery resource conservation in the UK. Drawing on a data collected from 32 small, medium and large fish and seafood processors and retail chains, we have investigated the positive contribution of external sources on resource conservation measures. Large processors and retail chains manage bigger networks and maintained close links with external crowds compared to small and medium. Creation and implementation of conservation measures through co-creation is common strategic tool and top gainers of the process were large processors and retail chains. Winning respect, establish trust among partners, build market image, value creation and brand promotion were the key perceived benefits.
How to Cite: De Silva, D.A.M. & Bjorndal, T., (2015). An Investigation of the Open Innovation Landscape of Fish and Seafood Processing Industry in United Kingdom. Sabaragamuwa University Journal. 14(1), pp.87–101. DOI: http://doi.org/10.4038/suslj.v14i1.7693
Published on 01 May 2015.
Peer Reviewed

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