Factors influencing technology and knowledge transfer: configurational recipes for Sub-Saharan Africa

Article

Osabutey, E. and Jin, Z. 2016. Factors influencing technology and knowledge transfer: configurational recipes for Sub-Saharan Africa. Journal of Business Research. 69 (11), pp. 5390-5395. https://doi.org/10.1016/j.jbusres.2016.04.143
TypeArticle
TitleFactors influencing technology and knowledge transfer: configurational recipes for Sub-Saharan Africa
AuthorsOsabutey, E. and Jin, Z.
Abstract

General studies on technology and knowledge (T&K) transfer to developing countries have often adopted methods that yield inconsistent results. Traditional quantitative methods, alone, have limitations in their ability to account for complex interaction between variables. This article adopts configurational recipes, using fuzzy set Qualitative Comparative Analysis (fsQCA) to supplement the analysis. This research carefully and systematically selects responses from experts and practitioners in the construction industry in Ghana. The results reveal two configurational recipes for high quality of T&K transfer: effective industry institutions, education effectiveness, and less congestion of firms; and joint presence of high government policy incentives, effective industry institutions, and education effectiveness. This study extends significantly the existing literature regarding T&K transfer in developing countries in general and in Sub-Saharan Africa (SSA) in particular.

KeywordsTechnology and knowledge transfer; Construction industry; Africa; fsQCA
Research GroupInternational Business group
PublisherElsevier
JournalJournal of Business Research
ISSN0148-2963
Electronic1873-7978
Publication dates
Online17 May 2016
Print01 Nov 2016
Publication process dates
Deposited21 Apr 2016
Accepted01 Apr 2016
Output statusPublished
Publisher's version
License
Copyright Statement

© 2016 The Authors. Published by Elsevier Inc. This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/).

Digital Object Identifier (DOI)https://doi.org/10.1016/j.jbusres.2016.04.143
Scopus EID2-s2.0-84969135907
Web of Science identifierWOS:000383936800111
LanguageEnglish
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