Purpose: This paper aims to use the proximity approach of economic geography with its spatial dimension (geographic) and their non-spatial dimensions (social, institutional, cognitive and organizational) to shed light on the determinants of business cooperation with other organizations. It is also examined whetherthis cooperation is a determining factor for business innovation (innovation networks), drawing a distinction between technological and non-technological innovations. Design/methodology/approach: The study has a quantitative approach; it analyzes the case of 312 companies in a cluster of agribusinesses in an emerging economy (Chile). The proposal model and its interrelations are tested with exploratory factor analysis, confirmatory factor analysis and structural equation modeling. Findings: The results show that cognitive-organizational proximity is a positive determinant of business cooperation with other organizations, whereas social and institutional proximity are negative determinants. It is also established that business cooperation is a positive determinant of business innovation. It is more relevant in the case of technological innovation unlike non-technological innovations. In addition, it is noted that business cooperation levels are lower in micro-enterprises, a result that differs from developed countries. Practical implications: For business managers, it is best to cooperate with companies that are similar in terms of cognitive and organizational levels for innovation. At the same time, it is necessary develop strategies to reduce the social and institutional barriers to cooperation, especially in the agribusiness sector. Originality/value: The contributions of the study are as follows: an in-depth quantitative examination of the relationships of various non-spatial proximities as determinants of business cooperation; an analysis of whether business cooperation with other organizations is a determining factor for business innovation, distinguishing between technological and non-technological innovation; and testing these relationships in the context of agribusiness in an emerging economy such as Chile’s because most of studies are related to high-tech sector and developed economies.

Organizations need to develop their resilience to foster future success to survive complex environments. This research conducts a comparative analysis to understand firms’ strategies in a “black swan” event. We use the “strategy tripod” to operationalize resilience theory and explain the configurations or pathways that lead to high organizational resilience in a crisis context. The data correspond to 1936 firms drawn from the “Enterprise Survey 2020 for Innovation and Entrepreneurship in China (ESIEC)”, and to 66 Central American firms drawn from the “World Bank 2020 Enterprise Surveys” are also analyzed. The methodological approach fuzzy set qualitative comparative analysis (fsQCA) is applied. We discuss and analyze the strategies of companies in this “new normal”; our results establish that in the case of emerging economies, organizational innovation seems to be a necessary condition for becoming an organizational resilience to a black swan crisis (finding from both cases). We also found that labor flexibility and emotional intelligence for the case of firms from China, and adequate control of the turbulence environment for the cases of Central America, were also necessary conditions for each region. We further argue that digitalization depends on access to government support for its success. China reinforces its strategies in an intensification of human resources flexibility. In addition, they are better prepared for the “black swan” crisis, allowing them to adapt quickly and generate business model innovation to mitigate the effects of the pandemic in this “new normal.” In contrast, Central America needs rapid organization for organizational resilience.

In this research, products with high quality were obtained from natural sources. The sensorial qualities, chemical characterization, and physical properties of gelatin extracted from chicken feet were compared with commercial gelatins. The extraction process was performed using acetic acid on a concentration ranging from 0.318% to 3.682%, processing time between 1.0 h and 8.4 h and extraction temperature between 43.3 °C and 76.8 °C. After the end of each assay, the yield was measured. Results showed that, under the best conditions, the collagen extraction yield was above 8%, and comprised 78.525 g/100 g of protein. Collagen analyzed by ICP-MS was composed of 99.44% of macro-minerals that are of great importance to human health. ATR-FTIR analysis showed that approximately 70.90% of the total protein from chicken feet is collagen, whereas, in commercial gelatin, only 30.31% is collagen. When comparing chicken gelatin with commercial gelatin, most sensory attributes were similar and chicken gelatin gained acceptance by more than 80% of the consumers. Additionally, the collagen films obtained from chicken feet and swine showed water absorption, odors, and texture characteristics similar to commercial material, such as latex and celofane. Consequently, due to its similarity to human skin, it is possible to apply it as a biocurative.