Decisive role of intangible resources of creation value in a local food SMEs
The present study aims at analyzing how intangible resources intervene in the creation of value in a firm located in an area where the regional factor can be a source of competitive advantage. Through a case study relating to one of the Auvergne cheese-making family businesses, we propose to thoroughly analyze this essential role. This study is both exploratory and explanatory. The data have been collected on various levels. We rely on the hypothesis that, in such a firm, creation of value is determined by its mobilized intangible resources (human resources as well as those in relation with the region). This study shows that the main assets of the studied SME are of intangible nature: such as the label shared with the local strategic group, the distinctive know-how (control of sanitary risks through the application of standards, skilled human resources) and privileged relationships with various partners (suppliers in particular), hence the importance of investments in intangible capital (human capital, reputation...) and of their visibility by the different political and economic actors (customers, suppliers, regional authorities, cross-related professional units...). In fact, we think it is necessary that management researchers take part in the mapping of intangible resources in local SMEs and, more generally, in bigger industrial units.