Volume 36, Issue 1, April 2022, Pages 39–53
Chabi Benoît Kpassi Gobi1 and Birahim Gueye2
1 UFR SEG, Université Gaston Berger, P.O. Box 234, Saint-Louis, Senegal
2 UFR SEG, Université Gaston Berger, P.O. Box 234, Saint-Louis, Senegal
Original language: English
Copyright © 2022 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The research aims at highlighting the most relevant levers for more accurate actions for innovation in the food industry by artisanal units. In particular, we target to identify through the reciprocal interactions of the various actors, the processes likely to lead the artisanal processing units to adopt innovations of product, process, and marketing to ensure the competitiveness of the products.Therefore, we focused on the following: how do the institutional processes lead to the innovation of the artisanal processing units? More specifically: what are the institutional logics that support the artisanal units’ processes of innovation? Is the institutional work leading to the adoption of new or improved methods of processing and marketing by these units?.For this purpose, we adopted a qualitative approach by focusing on the case of a federation of women, so-called FEPRODES, in the District of Saint-Louis. Through in-depth interviews and documentary analysis, we focused on the changes and innovations led by the FEPRODES. The discourse analysis is used to grasp the organizational field of the artisanal processing units of local rice.Results showed that the institutional work allowed women to change the social structure in the rice sector, to be endowed with several strategic resources, and thus, to lead the innovation processes in the rice industry.
Author Keywords: Institutional change, Innovation process, Organizational innovation, Marketing innovation, Rice industry.
Chabi Benoît Kpassi Gobi1 and Birahim Gueye2
1 UFR SEG, Université Gaston Berger, P.O. Box 234, Saint-Louis, Senegal
2 UFR SEG, Université Gaston Berger, P.O. Box 234, Saint-Louis, Senegal
Original language: English
Copyright © 2022 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The research aims at highlighting the most relevant levers for more accurate actions for innovation in the food industry by artisanal units. In particular, we target to identify through the reciprocal interactions of the various actors, the processes likely to lead the artisanal processing units to adopt innovations of product, process, and marketing to ensure the competitiveness of the products.Therefore, we focused on the following: how do the institutional processes lead to the innovation of the artisanal processing units? More specifically: what are the institutional logics that support the artisanal units’ processes of innovation? Is the institutional work leading to the adoption of new or improved methods of processing and marketing by these units?.For this purpose, we adopted a qualitative approach by focusing on the case of a federation of women, so-called FEPRODES, in the District of Saint-Louis. Through in-depth interviews and documentary analysis, we focused on the changes and innovations led by the FEPRODES. The discourse analysis is used to grasp the organizational field of the artisanal processing units of local rice.Results showed that the institutional work allowed women to change the social structure in the rice sector, to be endowed with several strategic resources, and thus, to lead the innovation processes in the rice industry.
Author Keywords: Institutional change, Innovation process, Organizational innovation, Marketing innovation, Rice industry.
How to Cite this Article
Chabi Benoît Kpassi Gobi and Birahim Gueye, “How can the Institutional Work of artisanal processing units lead to Innovation with Respect to Food? A Senegalese Case Study,” International Journal of Innovation and Applied Studies, vol. 36, no. 1, pp. 39–53, April 2022.
