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Innovative activity in Canadian food processing establishments: the importance of engineering practices / by John R. Baldwin and David Sabourin. : CS11-0019/101E

This paper examines the factors contributing to innovative activity in the Canadian food processing sector. The study first focuses on the importance of research and development activity and advanced business practices used by production and engineering departments. Second, it examines the extent to which larger firm size and less competition serve to stimulate competition--the so-called Schumpeterian hypothesis. Third, the effect of the nationality of a firm on innovation is investigated. Finally, industry effects are examined.--Page v

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publications.gc.ca/pub?id=9.613719&sl=1

Renseignements sur la publication
Ministère/Organisme
  • Statistics Canada. Analytical Studies Branch.
TitreInnovative activity in Canadian food processing establishments: the importance of engineering practices / by John R. Baldwin and David Sabourin.
Titre de la série
  • Research paper series 1200-5223 No. 101
Type de publicationMonographie - Voir l'enregistrement principal
Langue[Anglais]
Autres langues publiées[Français]
FormatTexte matériel
Autres formats offertsTexte numérique-[Anglais]
Note(s)
  • "This paper examines the factors contributing to innovative activity in the Canadian food processing sector. The study first focuses on the importance of research and development activity and advanced business practices used by production and engineering departments. Second, it examines the extent to which larger firm size and less competition serve to stimulate competition--the so-called Schumpeterian hypothesis. Third, the effect of the nationality of a firm on innovation is investigated. Finally, industry effects are examined."--Page v.
Information sur la publication
  • Ottawa - Ontario : Statistics Canada. 1999.
ReliureSoftcover
Descriptionvii, 19p. : references, tables ; 28 cm.
ISBN0-660-16921-5
ISSN1200-5223
Numéro de catalogue
  • CS11-0019/101E
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