Identification and Analysis of Technology and Knowledge Transfer Experiences for the Agro-Food Sector in Mexico
Abstract
:1. Introduction
2. Materials and Methods
2.1. The Transfer of Technology within the Framework of National Innovation Systems
2.2. Technology and Knowledge Transfer in Open Innovation
2.3. Food Industry in Mexico
Methodology
- Specifically describe the case between two or more organizations that did a TKT.
- To be a case from Mexico.
- Belong to the agro-food sector.
3. Results
Experiences in Technology and Knowledge Transfer in the Agro-Food in Mexico
4. Discussion
4.1. Resultados y Beneficios de la Transferencia de Tecnología
4.2. The Relation between the Experience of Technology Transfer, and Open Innovation in the Agro-Food Sector in Mexico
5. Conclusions, Limitations and Future Research
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Projects | Results | Linkage |
---|---|---|
Super food of dairy origin | Feregrino Brothers developed techniques for the extraction of nutrients, proteins and minerals from milk and their presentation in edible bars (milk in bars). | CIAD Campus Hermosillo |
Machinery for the sugar industry | Tecnomec Agrícola developed a mechanized system of sugarcane post-harvest optimized and economically sustainable. | Polytechnic University of Aguascalientes (PUA), Technological University of Aguascalientes (TUA) and Panamerican University. |
Beta-glucan for the food industry | Nutriproteomics developed a product using betaglucans (a fiber with nutritional value that allows the stimulation of the immune system). | Technological Institute of Colima (ITC) and the Center for Innovation and Agrofood Development of Michoacán (CIDAM) |
New technical processes for ice cream making | Helados Milky Mich developed a strategy to contribute to the reduction of health risks caused by the consumption of sugars. | Autonomous University of the State of Hidalgo (UAEH) |
Supplement Development food based on amaranth | Project of Amaranth Company build a semi-automated machine prototype to manufacture different amaranth products with nutritional quality | Department of Engineering-Universidad Anáhuac de Oaxaca (UAO) and the Technological University of the Central Valleys of Oaxaca (TUCVO) |
Improve the quality of fruit and vegetables in postharvest | Esteripharma produced a system which optimizes the avoidance of wasting fruit and vegetable products in the post-harvest. The technological process validates and refines the germicidal effect of the super oxidation solution (SES) on fruits | National Polytechnic Institute (IPN) |
A timely screening test for avian influenza | The UNIMA Company developed an on-site screening test, simple to apply by the same farmer and with immediate results, and development of three new tests for as many animal diseases, which are based on the method and technology | CICESE and ITESM Guadalajara. |
Processed bean development fortified | Agroindustrias San Blas developed a production line at experimental pilot plant level of bean puree ready for consumption fortified with DHA (docosahexaenoic acid), intended for food suppliers | Tepic Technological Institute (ITT) and the Autonomous University of Nayarit (UAN) |
A new way to take advantage of the coconut | Several producers in the Southeast Mexico use a product developed from coconut grease for baking and water for drink. | Ibero-American University in Puebla (UIP) and the Polytechnic University of Pachuca (UPP). |
Pigment Processingnatural resistant todegradation for use in food products | ALTECSA Company processes technologies for obtaining and stabilizing water-soluble and fat-soluble natural pigments, to provide greater resistance to degradation by the action of sunrays, temperature changes, and pH variations. | Center for Research in Applied Biotechnology (CIBA) of the IPN and Ministry of Economy. |
Projects | Results | Linkage |
---|---|---|
Production of plants of new cocoa varieties in Tabasco | Producers from Tabasco plant; a new variety of cocoa which results are higher productivity, disease tolerance and better organoleptic properties, and establishment of a bio factory for the propagation of selected cocoa genotypes. | INIFAP-CONACYT |
Designing aloe product that copes with abiotic stress damage in crops | Mezfer developed a liquid concentrate of organic aloe, ideal for the recovery of crops subjected to situations of abiotic stress, high or low temperatures, drought, hail or contamination with chemical products. | CINVESTAV Irapuato. |
Technological development for poultry farms | Permanare et Renovare Salutis developed a product named Modulín Avis, a food supplement for chickens which improve the immune response of farm birds and protect them against bacterial, viral, and parasitic infections such as salmonellosis, influenza, coccidiosis, among others. | Faculty of Pharmacy of the Autonomous University of the State of Morelos (UAEM). |
Production of electricity from residues of meat industry. | ROMASE proposed an investigation to solve the polluting behavior of animal waste, such as viscera, hooves, fur, excrement, and blood for the purpose of treating the waste of the meat industry and mitigate climate change. The result was a kind of bio digester that degrades wastes quickly, transforms them into biogas, electrical energy, and compost. | Popular university of State of Puebla (UPAEP) |
Element | Frequency | Percentage |
---|---|---|
Need for knowledge | 79 | 91% |
Need for equipment | 33 | 38% |
Interest of creating enterprises | 7 | 8% |
Intellectual property available | 2 | 2% |
Participation of HEIs and RCs | 85 | 98% |
Participation of researchers | 82 | 94% |
Participation of students | 7 | 8% |
Signing of an agreement or binding contract | 10 | 11% |
Government support | 74 | 85% |
Private sector support | 20 | 23% |
Result/Benefit | Frequency | Percentage |
---|---|---|
Enterprises creation | 10 | 11% |
Job creation | 13 | 15% |
New products development | 44 | 51% |
Intellectual property development | 21 | 24% |
Obtaining certificates | 3 | 3% |
Methodology transfer | 12 | 14% |
Intellectual property transfer | 2 | 2% |
Consulting received | 6 | 7% |
Human resources training | 5 | 6% |
Partnership agreement | 8 | 9% |
Development of equipment and prototypes or pilot plant | 27 | 31% |
Quality improvements | 26 | 30% |
Production improvements | 19 | 22% |
Process and methodology improvement | 33 | 38% |
Publications | 2 | 2% |
Acknowledgments (grants) | 3 | 3% |
Time reduction | 10 | 11% |
Costs reduction | 4 | 5% |
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Isiordia-Lachica, P.C.; Valenzuela, A.; Rodríguez-Carvajal, R.A.; Hernández-Ruiz, J.; Romero-Hidalgo, J.A. Identification and Analysis of Technology and Knowledge Transfer Experiences for the Agro-Food Sector in Mexico. J. Open Innov. Technol. Mark. Complex. 2020, 6, 59. https://doi.org/10.3390/joitmc6030059
Isiordia-Lachica PC, Valenzuela A, Rodríguez-Carvajal RA, Hernández-Ruiz J, Romero-Hidalgo JA. Identification and Analysis of Technology and Knowledge Transfer Experiences for the Agro-Food Sector in Mexico. Journal of Open Innovation: Technology, Market, and Complexity. 2020; 6(3):59. https://doi.org/10.3390/joitmc6030059
Chicago/Turabian StyleIsiordia-Lachica, Paula C., Alejandro Valenzuela, Ricardo A. Rodríguez-Carvajal, Jesús Hernández-Ruiz, and Jorge Alberto Romero-Hidalgo. 2020. "Identification and Analysis of Technology and Knowledge Transfer Experiences for the Agro-Food Sector in Mexico" Journal of Open Innovation: Technology, Market, and Complexity 6, no. 3: 59. https://doi.org/10.3390/joitmc6030059
APA StyleIsiordia-Lachica, P. C., Valenzuela, A., Rodríguez-Carvajal, R. A., Hernández-Ruiz, J., & Romero-Hidalgo, J. A. (2020). Identification and Analysis of Technology and Knowledge Transfer Experiences for the Agro-Food Sector in Mexico. Journal of Open Innovation: Technology, Market, and Complexity, 6(3), 59. https://doi.org/10.3390/joitmc6030059