Year of Publication Publication Type Title
2014 Journal Article Chandrasekhar, J., & Shivdas, A., “The Yagna Spirit - New Age Business Dynamism”, International Journal of Business and Emerging Markets, vol. 6, no. 1, pp. 34-53, 2014.[Abstract]

New paradigms of doing business are evolving as the world is struggling with a financial crisis. It has become a compelling need for business enterprises to explore innovative solutions to overcome this crisis. The voluntary organisations are establishing social businesses as corporate entities and are embracing social responsibility projects. The distance between philanthropy and business is being substantially reduced. The emerging success stories of new age business entrepreneurship reveal the insights expressed in ancient Indian literature, which has struck deep roots in Indian ethos – the Yagna Spirit, which is becoming a new age business dynamism. 1) This paper 1 discusses the concept of Yagna from the entrepreneurial perspective and makes an attempt to develop the core philosophy of Yagna Entrepreneurship; 2) It elucidates the traits of Yagna Entrepreneurs and traditional business practices influenced by the spirit of Yagna in the contemporary business context.

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2014 Journal Article Couchman, P., Beckett, R., & Vachhrajani, H., “Exploring the Social Dimensions of Innovation in Food Manufacturing SMEs”, The Proceedings of the 6th ISPIM Innovation Symposium, Melbourne, ISBN 978-952-265-423-6, 2014.[Abstract]

The paper investigates the level and nature of innovation activity, and its associated discourse within Australian and Indian food manufacturing SMEs. We suggest that for these SMEs innovation is a personal process, and that how innovation is defined may be related to the firm's dominant business model. 'Recipes' bundling a combination of ingredients, product, process, packaging and delivery arrangements provide some uniqueness in what is offered. Parallels with recombinant innovation concepts are suggested. Clients and suppliers are the most likely innovation collaborators, but external researchers may be engaged through strong personal ties. The likelihood of more formalized approaches to research and innovation increases with firm size. On the demand side, regional food preferences that may be shaped by ethnic and religious mix influence product, process and packaging innovation. On the supply side, regional agriculture strengths influence the dominant types of food manufactured. Future research opportunities are suggested.

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2014 Journal Article Gupta, B. , Subramanian, J. , Vachhrajani, H. , Shivdas, A., “Exploring the Sources of Innovation in Food Processing SMEs of Kerala”, World Academy of Science, Engineering and Technology, International Science Index 88, International Journal of Social, Management, Economics and Business Engineering, vol. 8, no.4, pp. 252 - 256, 2014[Abstract]

Indian food processing industry is one of the largest in the world in terms of production, consumption, exports and growth opportunities. SMEs play a crucial role within this. Large manufacturing firms largely dominate innovation studies in India. Innovation sources used by SMEs are often different from that of large firms. This paper focuses on exploring various sources of innovation adopted by food processing SMEs in Kerala, South India. Outcome suggests that SMEs use various sources like suppliers, competitors, employees, government/research institutions and customers to get new ideas.

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2014 Conference Paper Raman, R., Vachhrajani, H., Shivdas, A., & Nedungadi, P., “Low Cost Tablets as Disruptive Education Innovation; Modeling its diffusion within Indian K12 system”, in IEEE USA Innovations in Technology Conference, Warwick, USA.