A inovação como estratégia de sobrevivência das micro e pequenas empresas do setor alimentício de Teresina (PI) no contexto pandêmico pós-pandemia da covid-19

Abstract

Innovation has become a key factor for the adaptation and sustainability of micro and small enterprises in the post-pandemic context of COVID-19. This study aims to analyze how innovation developed by micro and small food sector enterprises in the city of Teresina (Piauí, Brazil), between 2020 and 2024, influenced their survival and business continuity. The research is qualitative and descriptive, based on semi-structured interviews with local entrepreneurs. The analysis was guided by the four innovation dimensions proposed by the Oslo Manual (OECD, 2018): product, process, organizational, and marketing. The results showed that the pandemic encouraged the adoption of new practices, especially process digitalization, intensive use of social networks, and the strengthening of cooperation among small entrepreneurs. It was found that process and marketing innovations stood out as strategies for survival and growth, while product and organizational innovations enhanced competitiveness and business sustainability. It is concluded that innovation was an essential instrument for overcoming the challenges imposed by the pandemic, becoming a permanent management and development practice among micro and small food enterprises in Teresina (PI).

Keywords: innovation; micro and small enterprises; food sector; Teresina; post-pandemic.