Open innovation, understood as a strategy for business competitiveness, has experienced growing relevance, even in traditional economic sectors, such as agri-food. This article focuses on the trends and challenges of open innovation applied to the agri-food field, based on two approaches, a Systematic Literature Review (SLR) and a structured survey, answered mainly by micro-, small-, and medium-sized enterprises (MSMEs). For the SLR, the Scopus bibliographic database was chosen. Documents were filtered by type, novelty, and impact factor of the journal (based on the Scimago Rank). The final selection included 50 articles that were deeply analyzed. In addition, the survey was applied to 57 agri-food companies from the department of Nariño (Colombia), establishing a diagnosis of the extent of openness of their collaborative barriers and innovation capacities. The review’s results revealed a marked European dominance in this research field. Product co-creation, eco-innovation, and bioeconomy are main fields of interest and application of open innovation. The challenges identified are related to intellectual property rights and effective communication between stakeholders. The survey was successful in establishing a statistically significant correlation between innovation performance and collaboration with external partners. As a conclusion, an open innovation approach can provide dynamism and cohesion in agri-food systems.

Este trabajo tuvo por objetivo determinar algunas propiedades reológicas y funcionales de almidones procedentes de dos variedades de papa nativa (Solanum phureja) de nombres Colombia y Jardinera y de la variedad mejorada, Latina. Se estudiaron seis propiedades funcionales: contenido de amilosa, índices de absorción de agua, indice de solubilidad en agua, poder de hinchamiento, sinéresis, fuerza de fractura del gel (dureza). También, se determinaron cinco parámetros reológicos: temperatura de viscosidad máxima, temperatura de formación de pasta, viscosidad máxima, y periodos de rompimiento y recuperación de la viscosidad. Los datos se trataron mediante un diseño unifactorial categórico completamente aleatorizado. Los porcentajes de amilosa oscilaron entre 24.82% y 26.27%. También se presentaron valores de viscosidad considerablemente altos, con un máximo de 7202 mPa∙s para la variedad Latina. Los almidones provenientes de estas tres variedades de papa criolla presentaron propiedades reológicas y funcionales atractivas que sugieren un potencial para fines industriales.