Innovation as a Means of Improving Competitiveness in the Food-processing Industry of Cameroon

Abstract ―​

In today's global landscape, maintaining competitiveness is paramount, and embracing innovative initiatives is recognized as a strategy for enhancing business competitiveness. With this in mind, the present study aimed to explore the role of innovation in improving competitiveness within Cameroon's food processing industry. Employing a cross-sectional survey research design, this investigation relied exclusively on primary data sources, deemed current and suitable for the study's objectives. Data collection occurred through self-administered questionnaires distributed among food processing companies in Cameroon. From a larger pool of 2564 companies, a total of 335 were selected using a stratified sampling method, dividing the population into seven sub-groups across various towns such as Douala, Yaounde, Ngaoundere, Buea, Bafoussam, Maroua, and Bertoua. Data analysis employed inferential techniques, specifically Ordinary Least Squares (OLS) regression, to examine multiple regression relationships. The findings underscored the positive and significant impacts of product, process, market, and organisational innovations on competitiveness. Furthermore, when controlling for the number of workers and company's age, it was found that company's age had a significant effect on competitiveness, while the number of workers did not. As a result, the study recommends that food processing companies in Cameroon capitalize on innovation to bolster their competitive edge.