There is no innovation without tenacity

There is no innovation without tenacity

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Tenacity, or persistent determination, can have a significant impact on innovation. Innovation often requires persistence and perseverance in the face of obstacles and challenges, and those who are tenacious are more likely to push through those challenges and ultimately succeed in bringing their innovative ideas to fruition.

Innovation is a process that involves a lot of trial and error, and many ideas may fail before a successful one is found. Those who are tenacious are better equipped to handle these failures and learn from them, rather than giving up in frustration. They are more likely to keep trying different approaches and refining their ideas until they find the one that works.

Tenacity is also important in overcoming resistance to change, which can often be a major barrier to innovation. Those who are tenacious are better able to persuade others of the value of their ideas and to persist in the face of resistance from those who are hesitant to change.

Innovation can be a long and difficult process, and those who are not tenacious may give up too easily or become discouraged when faced with setbacks. But those who are tenacious are more likely to see their innovative ideas through to completion, and ultimately make a significant impact in their field.

I had the pleasure of inviting Dr. Babatunde Agbeniga to speak at our wealth club on the topics of innovation and tenacity. Dr. Agbeniga, who has lived in four African countries – Nigeria, Gambia, Kenya, and South Africa – delivered an incredibly inspiring speech. I highly recommend taking the time to listen to our conversation.

Tosin 'Badeniyi, PhD

Tosin 'Badeniyi, PhD

Tosin ‘Badeniyi, a Professor at the Department of Biotechnology and Food Science at Durban University of Technology, South Africa, holds a doctoral degree in Food Science from University of Pretoria South Africa. Since 2001, he has conducted research and lectured internationally in the area of food quality and safety. He is the editor of Food Science and Technology: Trends and Future Prospects and has published numerous scientific publications as well as four inspirational books.

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