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dc.creatorLavarello, Pablo José
dc.creatorGutman, Graciela
dc.creatorSonia, Filipetto
dc.date2011-06-25
dc.identifierhttps://www.jotmi.org/index.php/GT/article/view/art202
dc.identifier10.4067/S0718-27242011000200012
dc.descriptionThis work analyses the responses of the Argentine’s Wine Industry face to the opportunities bring about by biotechnology. Since liberalization policies, Foreign Direct Investment and newcomers have reinforced competition, encouraging product differentiation strategies and innovation efforts in products and processes. At the industrial level, innovation in fermentation processes has been traditionally driven by technology incorporated into equipment and, more recently, by the adoption of new commercial yeast and enzymes developments. This paper discusses the effects of these strategy changes over wine firms knowledge base and the role played by food ingredients firms and local Science and Technology infrastructure in biotechnology adoption.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherFacultad de Economía y Negocios, Universidad Alberto Hurtadoen-US
dc.relationhttps://www.jotmi.org/index.php/GT/article/view/art202/630
dc.sourceJournal of Technology Management & Innovation; Vol. 6 No. 2 (2011); 176-188en-US
dc.sourceJournal of Technology Management & Innovation; Vol. 6 Núm. 2 (2011); 176-188es-ES
dc.source0718-2724
dc.subjectindustria de vinos -trayectorias tecnológicas – biotecnología – aprendizaje proveedor-usuario – aprovisionamiento de tecnología.en-US
dc.titleBiotecnología en la Industria Vitivinícola en Argentina: ¿Nuevas Modalidades de Innovación en una Actividad Tradicional?en-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeArtículo revisado por paresen-US


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