Explanatory Factors of Entrepreneurship in Food and Beverage Clusters in Spain

Sustainability

Enrique Claver-Cortés¹  Eduardo Sánchez-García¹  Pedro Seva-Larrosa¹  Bartolomé Marco-Lajara¹  Lorena Ruiz-Fernández¹ 

[1] Department of Business management, University of Alicante, 03690 Alicante, Spain;

关键词: entrepreneurship;    clusters;    food beverage;    agglomeration;    institutions;    knowledge;   

DOI  :  10.3390/su12145625

来源: DOAJ

【 摘 要 】

Research into entrepreneurship has gradually changed its perspective over recent decades, becoming a very relevant research topic. In the last few years, various lines of research have been developed to find new explanatory factors of entrepreneurial propensity in specific socioeconomic and institutional contexts, among which we can highlight local territorial agglomerations. The main objective of the study is to offer new knowledge about the factors that influence the entrepreneurial capacity of food and beverage clusters using different secondary sources. To reach this objective, we analyze how the degree of agglomeration, institutional thickness, and knowledge affects new companies created in the last five years within the 37 food and beverage clusters in Spain. Multiple regression results show that company agglomeration and the presence of supporting institutions positively influence entrepreneurial capacity in these clusters. However, available knowledge has a negative influence on entrepreneurial capacity in these specialized environments.

【 授权许可】

Unknown