Name: economics of innovation: the case of food industry (en Inglés)
Price: 123980.00 CLP
Availability: InStock
Author: Galizzi, Giovanni ; Venturini, Luciano
ISBN: 9783790809114

portada economics of innovation: the case of food industry (en Inglés)

Formato

Libro Físico

Ilustrado por

Giovanni Galizzi

Luciano Venturini

Editorial

Physica-Verlag

Autor

Galizzi, Giovanni ; Venturini, Luciano

Año

1996

Idioma

Inglés

N° páginas

406

Encuadernación

Tapa Blanda

Dimensiones

25.4 x 17.8 x 2.2 cm

Peso

0.73 kg.

ISBN

379080911x

ISBN13

9783790809114

Categorías

Economía
Marketing
Ciencias matemáticas

economics of innovation: the case of food industry (en Inglés)

Giovanni Galizzi (Ilustrado por) · Luciano Venturini (Ilustrado por) · Physica-Verlag · Tapa Blanda

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Reseña del libro "economics of innovation: the case of food industry (en Inglés)"

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.