Barriers to innovation and willingness to innovate in the food sector: the case of Chile

Gonzalo Valdés, Jonathan Astorga, Rodrigo Fuentes-Solís, Manuel Alonso Dos Santos

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva


Purpose: The goal of this research is to evaluate obstacles to innovation according to the perception of firms in the Chilean food sector, and to assess the relationships of these obstacles with innovation spending and willingness to innovate. Design/methodology/approach: We analyzed data from the Chilean National Innovation Survey (Encuesta Nacional de Innovación) of 2017 and 2019, which were administered by the Ministry of Economy and the National Institute of Statistics. This survey is designed to be nationally representative. The methods we employed to analyze the data include linear regression, probit and logit models and factor analysis. Findings: We found that obstacles to innovation can be grouped into five types, namely: cost-based, knowledge-related, market problems, lack of necessity for innovations and regulatory. Cost was positively, and significantly, associated with innovation (expenditures and willingness to innovate). We argue that this is because as firms engage in innovation, they become aware of the associated costs. Also, knowledge obstacles and lack of necessity were negatively associated with innovation. This may mean that as firms engage in innovation, they are able to overcome said obstacles; which speaks well of their innovation ecosystem. Originality/value: We develop the argument that survey-based studies of obstacles are amenable to a perception-based interpretation of obstacles, because most surveys tend to collect firms' perceptions. Consequently, we provide perception-based explanations for our findings. Additionally, most empirical studies of obstacles in the food sector are of a qualitative nature. Our work supplements this literature with a quantitative analysis that can expand our understanding of innovation in the food industry.

Idioma originalInglés
PublicaciónBritish Food Journal
EstadoEn prensa - 2020

Áreas temáticas de ASJC Scopus

  • Alimentación
  • Empresa, gestión y contabilidad (miscelánea)


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