Explanatory Factors of Entrepreneurship in Food and Beverage Clusters in Spain
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 institut...
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Online Access: | https://www.mdpi.com/2071-1050/12/14/5625 |
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doaj-c92e587db3eb41f09f736bc1b52122122020-11-25T03:04:27ZengMDPI AGSustainability2071-10502020-07-01125625562510.3390/su12145625Explanatory Factors of Entrepreneurship in Food and Beverage Clusters in SpainEnrique Claver-Cortés0Bartolomé Marco-Lajara1Pedro Seva-Larrosa2Lorena Ruiz-Fernández3Eduardo Sánchez-García4Department of Business management, University of Alicante, 03690 Alicante, SpainDepartment of Business management, University of Alicante, 03690 Alicante, SpainDepartment of Business management, University of Alicante, 03690 Alicante, SpainDepartment of Business management, University of Alicante, 03690 Alicante, SpainDepartment of Business management, University of Alicante, 03690 Alicante, SpainResearch 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.https://www.mdpi.com/2071-1050/12/14/5625entrepreneurshipclustersfood beverageagglomerationinstitutionsknowledge |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Enrique Claver-Cortés Bartolomé Marco-Lajara Pedro Seva-Larrosa Lorena Ruiz-Fernández Eduardo Sánchez-García |
spellingShingle |
Enrique Claver-Cortés Bartolomé Marco-Lajara Pedro Seva-Larrosa Lorena Ruiz-Fernández Eduardo Sánchez-García Explanatory Factors of Entrepreneurship in Food and Beverage Clusters in Spain Sustainability entrepreneurship clusters food beverage agglomeration institutions knowledge |
author_facet |
Enrique Claver-Cortés Bartolomé Marco-Lajara Pedro Seva-Larrosa Lorena Ruiz-Fernández Eduardo Sánchez-García |
author_sort |
Enrique Claver-Cortés |
title |
Explanatory Factors of Entrepreneurship in Food and Beverage Clusters in Spain |
title_short |
Explanatory Factors of Entrepreneurship in Food and Beverage Clusters in Spain |
title_full |
Explanatory Factors of Entrepreneurship in Food and Beverage Clusters in Spain |
title_fullStr |
Explanatory Factors of Entrepreneurship in Food and Beverage Clusters in Spain |
title_full_unstemmed |
Explanatory Factors of Entrepreneurship in Food and Beverage Clusters in Spain |
title_sort |
explanatory factors of entrepreneurship in food and beverage clusters in spain |
publisher |
MDPI AG |
series |
Sustainability |
issn |
2071-1050 |
publishDate |
2020-07-01 |
description |
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. |
topic |
entrepreneurship clusters food beverage agglomeration institutions knowledge |
url |
https://www.mdpi.com/2071-1050/12/14/5625 |
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