Abstract. This article proposes and develops the concept of technological complexity (TC) as a useful and simple tool for grouping key attributes that give added value to a product. In addition, it reports an empirical application of this concept to two different food products (cured ham and cured sausage). The authors used a mixed-effects multinomial logistic regression model and show that in the cured pork product agribusiness, a low frequency of consumption favours the acceptance of high TC products. The results also confirm that marketing high TC products in stores with a large assortment decreases the chances of success for agribusiness companies that produce cured pork food products. These finding can be used by the managers for designing complementary attributes that improve their product portfolio. Besides, advertising expenditures associated with introducing new products could be reduced if companies strengthened their presence in specialty stores.
El objetivo de la investigación es clasificar y presentar algunas características de los sistemas de producción bovina en el Piedemonte Llanero del Departamento del Meta y del sur del Casanare. Para tal fin, se seleccionaron 14 explotaciones representativas de la región. Para clasificar los sistemas de producción se empleó un análisis de conglomerados. De esta forma, se obtienen tres tipologías de sistemas de producción bovina, así: 1) Tradicional, el cual tiene una baja capacidad empresarial y tecnológica; 2) Mejorado, el cual tiene una moderada capacidad empresarial y tecnológica y 3) Intensivo, que cuenta con alta capacidad empresarial y tecnológica. Los tres sistemas de producción encontrados, complementan los trabajos de otros investigadores y contribuye a tener parámetros de gestión tecnológica para el desarrollo de las ganaderías de la región.
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