Download Economics of Innovation: The Case of Food Industry by Giovanni Galizzi, Luciano Venturini PDF

By Giovanni Galizzi, Luciano Venturini

Giovanni Galizzi and Luciano Venturini The nutrients has been characterised by means of numerous and profound adjustments in its constitution and aggressive atmosphere within the final many years. even though it isn't really a research-oriented undefined, there isn't any arguing that technological switch and especially product concepts are the most important determinants of ftrms' functionality and in recent times nutrition brands have speeded up the patrons' welfare. improvement of recent items, through the use of new elements, processing and packaging innovations. hence, nutrition markets are more and more characterised by way of aggressive environments the place proper flows of cutting edge items, caliber advancements and new applied sciences supply new intake developments, meals behavior, industry possibilities and ftrms' thoughts. even if, the problem of product innovation within the meals industries has been fairly overlooked by means of economists. Few works have explicitly addressed this factor. After the pioneering publication of Buzzell and Nourse (1967), you could count number few contributes. Connor (1981) tested the empirical determinants of latest nutrition items introductions. Padberg and Westgren (1979) supplied the most important insights concerning the nature of foodstuff innovation via their notions of buyer inertia, technological redundancy and incremental product innovation. a few case-studies supply precious empirical fabrics, yet they're in general sparse.

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Extra resources for Economics of Innovation: The Case of Food Industry

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40 S. Henson penetration of irradiated products. It is not possible to generalise about consumer acceptance/rejection of new technologies and define blanket rules which indicate those innovations which are likely to be accepted. The acceptance of a particular technology will not only be influenced by the specific costs and benefits it offers, but also the needs and aspirations of individual food consumers and the nature of the economic, political and social system into which the technology is introduced, including the structure and conduct of food markets and the nature of the political system which regulates food technologies.

During the Demand-Side Constraints and New Food Technologies 41 1950s and 1960s there was considerable basic scientific research on the irradiation process. This was followed in the 1970s and 1980s by research into the technological aspects of the process and the wholesomeness of irradiated food products, led by the International Food Irradiation Project (IFIP) which was established in 1970. The application of food irradiation as a preservation technology has been promoted at an international level by the Food and Agriculture Organisation of the United Nations (FAO), the World Health Organisation (WHO) and the International Atomic Energy Authority (IAEA).

A related problem is that of defining the time horizon of the innovation impact; two issues may be discussed. First, is the innovation effect fully captured within one time period, corresponding to the frequency of available data, or is it spread over a longer run? In some empirical applications, for example with advertising effect, lagged values were considered in the literature, thus implying that time is required for the complete effect (Chang and Kinnucan 1991); the same idea can apply to innovation, especially if we relate it to the length of the products' life cycles.

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