Eficiencia de la cooperación empresarial en un sector maduro de baja intensidad tecnológica
DOI:
https://doi.org/10.51302/rcyt.2009.7713Palabras clave:
acuerdos cooperativos, sector agroalimentario español, confianza, reputación, éxitoResumen
En un entorno globalizado las empresas tratar de aumentar su nivel de competitividad para garantizar su supervivencia. Este objetivo se puede alcanzar con el desarrollo de acuerdos cooperativos. Se analizará dicha estrategia desde el enfoque del capital social, ya que consideramos que la interacción entre los socios es clave en la determinación de la eficiencia cooperativa. El objetivo es analizar la influencia en el éxito cooperativo de cuatro variables significativas en estudios empíricos previos: a) variables a priori: reputación del socio y experiencia previa; y b) variables de proceso: confianza y comportamiento cooperativo. Habitualmente, la investigación en cooperación se centra en sectores altamente tecnológicos, ya que presentan características que potencian la aparición de sus ventajas. La principal contribución de este trabajo es el análisis de dicha estrategia en un sector maduro no intensivo en tecnología como es el sector agroalimentario español.
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