Innovation from the perspective of Malaysian women entrepreneurs in food-based enterprise

Abstract

While innovation is important for firms’ competitive advantage and economic development, knowledge about both innovation practices and models is based on large organizations, and the applicability of the findings of such research to women entrepreneurs who dominate the small businesses is limited. The aim of this study was to understand how innovation capability develops in women entrepreneurs in food-based enterprises.This study emphasized an interpretive approach in order to help deepen our understanding of the innovation capability among women entrepreneurs. A qualitative approach, grounded from a social constructionist theorizing was used. This study utilized the data from ten women entrepreneurs from the Northern States of Malaysia. Semi-structured interview was used to collect the data. The data were transcribed and categorized in order to find differences and similarities, and then analyzed using the thematic analysis. Based on ten women-owned businesses in this study the findings indicate that innovation was constructed in terms of the ability to capitalize on sophisticated machineries for innovation purposes. In addition, innovation was articulated in the form of new or improved products. Most women entrepreneurs develop their innovation capability from customer engagement, employee participation, networking, family members as well as from their owned experiences and expertise. From a policy perspective, innovation program specifically aimed at women entrepreneurs should be delivered effectively by the relevant agencies.