Combinations of knowledge sources for product innovation based on the degree of novelty: Evidence from Peru
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| Autores: | , |
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| Formáid: | artículo original |
| Stádas: | Versión publicada |
| Fecha de Publicación: | 2026 |
| Cur Síos: | This research aims to unveil the combinations of knowledge sources that influence the degree of innovation novelty or radicalness (products new-to-firm and new-to-market). Exploratory and confirmatory factor models and bivariate probit regression are applied on a sample of Peruvian manufacturing companies made available by the Peruvian National Innovation Survey. The results show twocombinations. Firstly, the combination of internal sources (within the firm or business group) with the knowledge of customers, suppliers, and competitors, which are related to the new-to-firm and new-to-market product innovations. Secondly, the combinationof knowledge from universities, public research institutes, and consultants/private R&D institutes, which are related to new-to-market product innovations. This study contributes to the literature by revealing the combinations that influence the degree ofnovelty or radicalness of innovation in Peru, which represents the search strategies and knowledge combinations to achieve innovation at firm level. The study also provides evidence of how knowledge generated by other companies in the business group orconsultants/private R&D institutes contributes to the firm innovative. The practical implications of this research rely on understanding how strategy makers can promote the management of different knowledge sources in companies and their combinations to achieve product innovations based on the degree of novelty. |
| País: | Portal de Revistas TEC |
| Institiúid: | Instituto Tecnológico de Costa Rica |
| Repositorio: | Portal de Revistas TEC |
| Teanga: | Inglés |
| OAI Identifier: | oai:ojs.pkp.sfu.ca:article/8392 |
| Rochtain Ar Líne: | https://revistas.tec.ac.cr/index.php/tec_empresarial/article/view/8392 |
| Palabra clave: | Innovación abierta innovación de producto fuentes de conocimiento recombinación de conocimientos integración de conocimiento Open innovation product innovation knowledge sources knowledge recombination knowledge integration |