Insights of innovation and competitiveness in meat supply chains.

Autor(es):: FERNANDES, A.M ; TEIXEIRA, O DE S. ; RIOS, H.V. ; CANOZZI, M.E.A. ; SCHULTZ, G. ; BARCELLOS, J.O.J.

Resumen:: Abstract:The world demand for food in parallel with environmental concerns is a paradigm for the competitiveness of agro-industrial production chains. The present study intended to propose insights on the contribution of innovation and competitiveness in meat production chains. A systematic review of the literature was carried out, considering manuscripts published in the Scopus, Web of Science and Science Direct databases. Based on the search and exclusion criteria, the analyzed portfolio consisted of 18 works related to the main animal production chains (i.e. pork, chicken, beef, and sheep). The results obtained include three theoretical constructs, under which the studies of competitiveness and innovation in meat production chains were based, namely: (1) institutional environment; (2) business capacity; and (3) consumer behavior. These are composed of a posteriori variables, which have influences in the innovation and competitiveness of such systems, meeting the postulate by the literature.

Temas:: AGROINDUSTRIAS
AGRIBUSINESS
COMPETITIVE ADVANTAGE
CONVERGENCE
MARKET RALATIONS
RELACIONES DE MERCADO
INNOVACIÓN TECNOLÓGICA BOVINA
INNOVACIÓN EN LAS CADENAS DE PRODUCCIÓN DE CARNE
ENTORNO INSTITUCIONAL
CAPACIDAD EMPRESARIAL
COMPORTAMIENTO DEL CONSUMIDOR
CARNE

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