Diseño de una metodología de innovación abierta para micro y pequeñas empresas del sector de alimentos procesados en Bucaramanga y su área metropolitana

Abstract

Innovation has become the engine of business development and it represents a key process for value generation. Nowadays, it is necessary to develop mechanisms that facilitate the combination of knowledge and expertise for the quick development of new processes, products and services. In response to this need, appears open innovation, known for helping the flow of knowledge and expertise to and from organizations using both own and external resources. In the metropolitan area of Bucaramanga, companies in the processed food sector and, specially, the emerging micro and small size companies present conditions for innovation to develop naturally. This research focuses on proposing a methodology that allows the execution of open innovation exercises in companies in this sector to achieve accelerated development states of differentiated products and services. The research is based on the characterization of a representative sample of companies in the sector, focused on the definition of two main aspects: the availability of resources for innovation and the attitudinal disposition to execute collaborative exercises (open innovation). Later on, a bibliographic review of open innovation methodologies was made with the objective of identifying procedural elements adaptable to the socioeconomical conditions identified in the sector. Finally, the modified methodology was review by experts and business owners, this generated adjustments that where incorporated to get a final version.