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In recent years management scholars and practitioners have been interested in innovation in high-technology industries. However, little attempt has been undertaken to examine factors affecting innovation in mature industries, such as agro-food. In this paper we tried to fill this literature gap. We hypothesise that weak-collaborations have a positive effect on firms’ innovations. We test our hypotheses on a sample of Italian agro-food firms. We discuss our results and present some theoretical and practical implications. [ABSTRACT FROM AUTHOR]