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Economics of Innovation: The Case of Food Industry

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ISBN 10: 379080911X / ISBN 13: 9783790809114
Published by Physica-Verlag
New Condition: New Soft cover
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406 pages. With only few exceptions, theoretical and empirical literature on innovation privileges the analysis of determinants, the effects on firms market shares and on market structures, mainly with reference to high-tech industries whereas it has generally neglected the food industry. In this book, it is shown that this underevaluation originates from a poor analysis of the characteristics of innovation in this sector and of the importance that this aspect has for the entire food chain. Both, technological changes and product innovation represent relevant competitive strategies for food firms. This book provides new analyses of nature, determinants and consequences of innovation in the food industries. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9783790809114

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Bibliographic Details

Title: Economics of Innovation: The Case of Food ...

Publisher: Physica-Verlag

Binding: Paperback

Book Condition:New

Book Type: Paperback

About this title


Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.

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