Meat Processing Company Staff as Innovation Intermediaries: Developing a Framework from New Zealand's Red Meat Sector

Autor/inn/en	Westbrooke, Victoria; Guenther, Meike; Bewsell, Denise; Greer, Glen
Titel	Meat Processing Company Staff as Innovation Intermediaries: Developing a Framework from New Zealand's Red Meat Sector
Quelle	In: Journal of Agricultural Education and Extension, 24 (2018) 2, S.123-135 (13 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1389-224X
DOI	10.1080/1389224X.2018.1435419
Schlagwörter	Food Service; Foreign Countries; Productivity; Case Studies; Innovation; Extension Education; Guidelines; Agricultural Production; Food Processing Occupations; Corporations; Animal Husbandry; Skill Development; Transfer of Training; Agricultural Occupations; New Zealand + Suchen Sie Ihr Suchwort? Ausland; Produktivität; Case study; Fallstudie; Case Study; Erweitertes Bildungsangebot; Richtlinien; Agriculture; Production; Landwirtschaft; Produktion; Agrarproduktion; Landwirtschaftliche Produktion; Unternehmen; Tierhaltung; Kompetenzentwicklung; Qualifikationsentwicklung; Training; Transfer; Ausbildung; Occupation; Beruf; Landwirtschaftlicher Beruf; Neuseeland
Abstract	Purpose: Meat processing companies have the potential to raise farm and sector productivity by directly working with farmers. This study assesses how commercial companies can undertake the roles of innovation intermediaries to increase productivity in New Zealand's sheep and beef sector. Design/methodology/approach: This study uses a case study approach from the red meat sector in New Zealand. The case study included the development of a trial agricultural extension system established by staff from meat processing companies acting as innovation intermediaries, providing opportunities for skill development and knowledge transfer for farmers. From the case study, a framework is developed which illustrates how company staff can undertake the role of an innovation intermediary. Findings: (1) Meat processing company staff are able to successfully undertake the role of an innovation intermediary; (2) flexibility is necessary, as staff undertook each of the functions to different degrees depending on their existing skills and knowledge of agricultural extension and the time available within their current job; and (3) adaptability is important, as staff adapted the project to meet the needs of both farmers and their employer. Practical implications: Balancing commercial and extension roles is challenging. The framework could assist companies to clarify how individual company staff could successfully undertake specific roles. Theoretical implications: This paper discusses factors influencing which innovation intermediary roles and functions are optimally undertaken by staff within or outside a meat processing company. Originality/value: Analysing the role of an innovation intermediary from the perspective of meat processing company staff balancing their extension and commercial role. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01