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Paper info: SMALL SCALE FOOD PROCESSING. THE IMPORTANCE OF RELATIONSHIPS IN PRODUCT DEVELOPMENT

Title


SMALL SCALE FOOD PROCESSING. THE IMPORTANCE OF RELATIONSHIPS IN PRODUCT DEVELOPMENT

Authors


Gunn-Turid Kvam

Place of Publication


The paper was published at the 17th IMP-conference in Oslo, Norway in 2001.

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Abstract


In this paper focus is on relationships in product development among small scale foodprocessing firms. The process of product development, and how internal and externalresources are combined for developing a product is analysed. It seems like the way ofcombining the enterprise? own resources, with knowledge resources from externalcounterparts (both experts and colleges) and feedback from customer make theenterprises able to develop products appreciated by customer groups. The discussionis concentrated around challenges regarding competence; how to find and increasecompetence both among small scale food producers and the support system. Becauseof long distances between firms in Norway and lack of competence in most areasconnecting to product development in small scale, it might be difficult for enterprisesto find appropriate partners for co-operation. Therefor the authorities should makedifferent kind of efforts to increase the competence in the field and support firms inestablishing networks and relationships for product development. Finally newchallenges when small scale food processing firms expands are discussed. The paperis based on a survey including all Norwegian small scale food processing firms andthree stories of product development in small scale milk processing firms. The storiesare part of data gathered for a case study of small scale milk processing in Norway,which has been collected for many years in connection with different projects.