From the ancient amphora to the Californian carafe, how does wine change through time and is this most traditional of skills as susceptible to innovation as other areas of human endeavour?
Writing in the International Journal of Entrepreneurship and Small Business, Julien Granata, Beysül Aytaç, and David Roubaud of Montpellier Business School in France discuss developments through history into the modern world of business clusters in the wine industry. They suggest that while wine suppliers focus on technical innovations, winegrowers develop organisational innovations to address the problems they face such as a lack of resources, climate change and other issues.
Historically, innovation has been perceived as giving rise to both creation and progress while at the same time bringing about substitutions. The net effect of this is that the sum of the technical advances, social progress, and new skills created through innovation always add up to more than the job losses that change entails and the obsolescence of some products. That said, disruptive innovators rarely usurp the old-school approaches and products entirely even if they might take up some of the slack in the market. Californian wine-growing clusters might offer innovation but they are at the bottom line still selling containers of wine just as the ancient Egyptians did in seventh millennium BCE.
Granata, J., Aytaç, B. and Roubaud, D. (2019) ‘Innovation developments in the wine industry: a journey from the amphorae of old to the California wine cluster’, Int. J. Entrepreneurship and Small Business, Vol. 36, No. 3, pp.249–255.