Key factors influencing organizational innovation in small rural food industries: Case study of Iran

Abstract

The competitiveness of an organization relies mainly on its ability to adapt to new changes in its environments. Additionally, process and product innovation increase productivity significantly only when accompanied by an organizational innovation. This study was therefore carried out to understand organizational innovation and key factors which influence it in small rural food industries of Tehran Province, Iran. Findings show that radical changes are mostly pursued rather than incremental changes. Factors which influence "incremental" organizational innovations are firms age (negatively), product diversification, and firms' capacity of production (positively). Also the capacity of production, product diversification, managers' experience (positively) and competition intensity (negatively) influence "radical" organizational innovation. Finally, discussions are provided for improving the organizational innovation in the studied firms.

The main risk factors for rural innovation in Europe: an analysis of 200 case studies

“…Finally, and given its less than 10% incidence, associated risks with organisational innovation come over, which implies creating or changing business practices, organising the workplace or external relations (Soltani, 2012). In this case, “Lack of organisation and coordination risk” (RF2) is the main risk to prevail in this innovation type.Relation between the political–legal risk factors and the coordinating region…”