Inovação de produto sob a perspectiva da visão baseada em recurs

Abstract

Based on the relevance of studies of innovation as an element that contributes to economic development and the theory of Resource Based View, which presents the strategic resources of the firm as a source for competitive advantage, this paper aims to investigate the innovations in products from the perspective of Resource Based View, specifically in Rio Grande do Sul microbreweries. The selected method was the exploratory and descriptive qualitative research with case study strategy and data collection method through semistructured interviews, applied to microbreweries managers that had recognition of their products in national and international awards. Data analysis was done through the interpretation of interview transcripts. The categorization was previously established to answer the three specific objectives proposed: identify the product innovations in Rio Grande do Sul microbreweries; identify the resources explored by microbreweries that generate innovation; and identify the resources that have the potential to generate sustainable competitive advantage. As a result, it was possible to identify the product innovations in packaging, bottling and quantity when it comes to color, texture, scent and flavor within the styles of the beers produced. It was identified as physical resources in product innovation, geographic location, access to raw materials, the industrial structure and the brewing lab. Human resources appear in the development process of new products in the form of experience exchange between employees and partners, technical courses and the experience exchange with brew masters and other partner employees companies, including other microbreweries. As organizational resources identified are relationship between company groups with the external environment. As for financial resources stands out planning on the acquisition of physical resource, especially for the purchase of raw material, as a facilitator of innovation. The resources that have gone through VRIO model and that generate innovation in product with imperfectly imitable features mentioned by respondents are the organizational and human resources. The action of interaction between the microbreweries is based on tacit knowledge and occurs informally. The characteristic of the identified organizational resources uses the strategy to create new products that can generate sustainable competitive advantage, based on an open innovation and reputation of the product ahead to distribution channels.