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Quadruple Helix Approach to Achieve International Product Quality for Indonesian Food SMEs
Dhewanto W.a, Herliana S.a, Yunita F.a, Nur Rizqi V.a, Williamson I.O.b
a School of Business and Management, Institut Teknologi Bandung, Bandung, Indonesia
b Victoria Business School (Faculty of Commerce), Victoria University of Wellington, Wellington, New Zealand
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]© 2020, Springer Science+Business Media, LLC, part of Springer Nature.The food and beverage industry represents a promising industry for significant economic growth in developing economies. However, a critical barrier to the food and beverage industry realizing this potential in developing countries is achieving international food quality standards. The achievement of international food and beverage product quality standards represents a particularly challenging barrier for small to medium-sized enterprises (SMEs) in developing economies due to financial, social, and human capital limitations. The quadruple helix innovation theory proposes that the combined efforts of four economic stakeholders, i.e., academia, firms, government, and community, can create an environment that allows firms to overcome resource constraints and supports economic development. Drawing upon the quadruple helix theory, this paper examines how each of these four stakeholder groups influences the ability of Indonesian SMEs to achieve international food product quality standards, which in turn impacts firm export activity. The results of a qualitative research methodology provide new insights into how different sectors influence SME outcomes in a developing country contest. Results suggest that companies played an important role as innovators and also influencing consumer perceptions. Educational institution provided a source of needed foundational knowledge resources. Government departments shaped the achievement of quality outcomes by creating and implementing food trade regulations, while community entities accommodate company opinion and needs.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Food industry,Product quality,Quadruple helix,Small to medium-sized enterprises (SME)[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text]https://doi.org/10.1007/s13132-020-00644-2[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]