Product Innovation in Food Processing, 1954-1964 PDF Download
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Author: Robert Dow Buzzell
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 252
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Book Description
Abstract (4 p.) inserted.
Author: Robert Dow Buzzell
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 252
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Book Description
Abstract (4 p.) inserted.
Author: Giovanni Galizzi
Publisher: Springer Science & Business Media
ISBN: 3642500013
Category : Science
Languages : en
Pages : 399
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Book Description
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.
Author: Chester O. Jr. McCorkler
Publisher: Elsevier
ISBN: 0323149413
Category : Business & Economics
Languages : en
Pages : 464
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Book Description
Economics of Food Processing in the United States aims to provide an economic overview of the food processing industries in the United States; to explore the firm-level implications of social, economic, technological, and institutional forces for selected food processing industries; and to uncover some of the implications for consumers, raw product producers, and the national economy of the major trends observed in food industries. The book begins by evaluating the major forces shaping demand, supply, prices, and trade in processed foods. It then considers major trends in technical processes; major forces in marketing, distribution, and structure; and major trends in regulation. The next few chapters explore these trends for five specific food processing industries, which represent major types of products processed: fruits and vegetables, meat, milk, grain and soybeans, and wine. After the specific industries have been examined, the final two chapters treat these industries in the context of the national and international economy. Students preparing for careers, researchers, and industry participants who study these firms and industries and the various approaches to solving their economic and management problems will benefit from the information in this volume and from its approach to presenting the dynamics of the food processing industries.
Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category :
Languages : en
Pages : 280
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Book Description
Author: Richard E. Wallace
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 250
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Book Description
Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 284
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Book Description
Author:
Publisher:
ISBN:
Category : Fish trade
Languages : en
Pages : 394
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Book Description
Author: William D. Crano
Publisher:
ISBN:
Category : Communication
Languages : en
Pages : 490
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Book Description
Author: Gerald Hage
Publisher: Routledge
ISBN: 0429830815
Category : Business & Economics
Languages : en
Pages : 437
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Book Description
Published in 1998. In the past year the 300 largest global companies increased their research budgets by an average of 12 per cent. Governments now measure how technologically advanced they are as they worry about their trade balances and unemployment. Many public sector organizations, for example hospitals, universities and welfare agencies, are struggling to keep up with the rate of technological progress. The selections in this book provide a number of insights on how private firms can be more innovative and public sector organizations can keep up with rapid technological change. They emphasize both radical and incremental innovations and both product and process innovation. In particular the advanced manufacturing technologies so central to Piore and Sabel’s ’Second Industrial Divide’ receive a great deal of attention. Finally, the consequences of innovation are the focus of the last section.
Author:
Publisher:
ISBN:
Category : Nature
Languages : en
Pages : 284
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Book Description
A collection of articles contributed chiefly by members of the Task Group on Human Dimensions of the Atmosphere.
