Business Intelligence and Absorptive Capacity of Information by Wineries in the Provence Wine Industry
authors
keywords
- Business intelligence
- Absorptive capacity
- Provence wine industry
document type
ARTabstract
Purpose: By referring back to researches relative to the “Absorptive Capacity”, this article examines the way in which the actors’ capacity of attention is distributed among various business intelligence systems. Design/methodology/approach: A qualitative research has been conducted with sixteen organizations in the Provence wine industry. Findings: Results reveal that these wineries give only little attention to information coming from professional organisms. However, they favor information collected through formal and informal relations they maintain in their current activity with other companies of industry. Practical implications: The discussion part associates the results with the model of ACAP. The information sources absorption by the wineries is the consequence of their “experience” with other actors of their environment (suppliers, customers, competitors, etc.), rather than the consequence of integration mechanisms set up by the professional organisms.
