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Innovations in small food and drink production companies in Sweden: the case of Skåne region
Stockholm University, Faculty of Social Sciences, Department of Human Geography.
2014 (English)Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
Abstract [en]

It is claimed that economic and social changes are having effects on innovations. Today, innovations have shifted from being only techno-scientific to increasingly also being based on socio-cultural dynamics, with culture, fashion and aesthetic aspects becoming important factors within products. The aim of this study is to research how small food and drink producers in Skåne region innovate and add value to their products. Data was gathered with semi-structured interviews taken with eleven small food production companies and three interviews with people working with regional development. The thesis uses the differential knowledge base model and theories about the experience economy and regional innovation networks, linking the research to regional development. The results indicate that innovations in the food and drink industry are still technologically driven but showing some signs of non-technological elements. This was observable in the companies´ use of stories and symbols as part of the innovations. Most of the producers were adding value to their products by the use of experience staging and storytelling. Participation in networks seemed to enhance the companies’ innovation capabilities. The thesis contributes to studies within economic geography and regional studies by studying innovation, the experience economy and regional innovation networks.

Place, publisher, year, edition, pages
2014. , 59 p.
Keyword [en]
innovation, differential knowledge bases, the experience economy, networks, regional development, food and drink industry, Skåne, Sweden
National Category
Human Geography Law and Society
URN: urn:nbn:se:su:diva-104261OAI: diva2:722054
Available from: 2014-06-25 Created: 2014-06-05 Last updated: 2014-06-25Bibliographically approved

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