Zhou, L.L.; Ayegba, J.O.; James, P.M.; Ayegba, E.O.; Zhang, X.J.; Tetgoum Kachie, A.D. Nexus between Product Innovation and Enterprise Survival: Impact of Competitive Intensity and Competitive Advantage. Preprints2020, 2020050497. https://doi.org/10.20944/preprints202005.0497.v1
Zhou, L.L., Ayegba, J.O., James, P.M., Ayegba, E.O., Zhang, X.J., & Tetgoum Kachie, A.D. (2020). Nexus between Product Innovation and Enterprise Survival: Impact of Competitive Intensity and Competitive Advantage. Preprints. https://doi.org/10.20944/preprints202005.0497.v1
Zhou, L.L., Xin jie Zhang and Arielle Doris Tetgoum Kachie. 2020 "Nexus between Product Innovation and Enterprise Survival: Impact of Competitive Intensity and Competitive Advantage" Preprints. https://doi.org/10.20944/preprints202005.0497.v1
Product innovation is a crucial factor in enterprise survival. Even though there are sources from strategic theory that guides the clear comprehension towards appreciating the nexus between these two variables (product innovation and enterprise survival), there are still many lacunas that should be addressed and filled. Consequently, the need for additional empirical corroboration or support is pertinent. This study aimed at verifying the nexus between product innovation and enterprise survival, and how they are affected by the existence of antecedent variables such as competitive intensity and competitive advantage. In the methodology, this study adopts the conduct of explanatory and cross-sectional investigations through the use of structural equation modelling (SEM) to a sample of selected food and beverages enterprises in Lagos, Nigeria. Regarding the food and beverage enterprises in Lagos, Nigeria, this study discovered that competitive intensity has huge positive implication on product innovation at (0.39; t = 5.69, p < 0.05). This gives numerical evidence that, in the face of more market competition, enterprises will be pressured to adopt the model of costs reduction on products which will enhance the reduction of product prices, and will have significant impact on profit. However, the findings reveal that there is no significance between competitive advantage and product innovation at (0.002; t = 0.203, p > 0.05), and there is no significance between product innovation and enterprise survival at (-0.035; t = -1.583, p > .05). As a result, the food and beverage enterprises should concentrate more on product innovation so that they will be able to stand the intensity of competition. The results emanated from the study is germane as it make significant contribution to literature and the body of knowledge and on strategic management by enlightening that competitive intensity is a necessary inducement for product innovation.
Business, Economics and Management, Business and Management
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