Duarte Alonso, A and Bressan, A (2017) Collaboration among micro and small firms in a traditional industry. Journal of Small Business and Entrepreneurship, 29 (1). pp. 57-75. ISSN 0827-6331

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Abstract

Academic research emphasises numerous benefits that businesses could gain from collaborating. However, studies also report many existing knowledge gaps. In considering various elements of the theory of collaboration, the present exploratory study contributes to the extant collaboration, micro and small business, and wine research literature, investigating the extent to which winery operators of these largely exporting firms collaborate and share resources. Differences were evaluated between these measurements and demographic characteristics of participants and wineries. Overall, the findings revealed modest levels of collaboration and sharing resources. Participants highlighted restaurants and other wineries as most preferred collaborating partners, while taking part in events, experiences and promotional activities were predominant ways of sharing resources. Statistically significant differences were observed, particularly based on wineries’ size; also, associations between the findings and elements pertaining to the theory of collaboration were identified. Overall, the findings have important implications, also for wineries with an exporting focus.

Item Type:	Article
Additional Information:	This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Small Business and Entrpreneurship 1st January 2017, available online: http://www.tandfonline.com/10.1080/08276331.2016.1248057
Subjects:	H Social Sciences > HF Commerce > HF5001 Business
Divisions:	Liverpool Business School
Publisher:	Taylor & Francis
Date Deposited:	12 Oct 2016 08:45
Last Modified:	20 Apr 2022 09:07
DOI or ID number:	10.1080/08276331.2016.1248057
URI:	https://researchonline.ljmu.ac.uk/id/eprint/4283

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