Overview

With only few exceptions, theoretical and empirical literature on innovation has emphasized 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 in 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.

Full Product Details

Author:   Giovanni Galizzi ,  Luciano Venturini ,  Giovanni Galizzi
Publisher:   Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
Imprint:   Physica-Verlag GmbH & Co
Edition:   Softcover reprint of the original 1st ed. 1996
Dimensions:   Width: 17.80cm , Height: 2.10cm , Length: 25.40cm
Weight:   0.786kg
ISBN:  

9783790809114

ISBN 10:   379080911
Pages:   406
Publication Date:   18 March 1996
Audience:   College/higher education ,  Professional and scholarly ,  Postgraduate, Research & Scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
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Table of Contents

I: The Determinants of Innovation.- 1. Innovation and Consumers’ Choice.- 2. Demand-side Constraints on the Introduction of New Food Technologies: the Case of Food Irradiation.- 3. Price and Non-Price Competition and Market Structure in the Single European Market.- 4. Concentration Change and Countervailing Power in the U.S. Food Manufacturing Industries.- 5. Building Partnerships and Alliances in the European Food Industry.- 6. Innovation and Vertical Competition in the Food System.- 7. Product Innovation in the Food Industry: Nature, Characteristics and Determinants.- II: Firm’s Organization and Performance.- 8. Product and Process Innovation Management in the Dutch Agro-Food Industry: Some Empirical Results.- 9. Marketing Organization, Innovation and Agricultural Cooperatives.- 10. Internationalization and Competition in the Food Industry.- 11. Technological Change and Concentration of Firms: An Empirical Application to the Food Industry of Lombardy.- 12. Industrial Standards as Driving Forces of Corporate Innovation and Internationalization.- 13. Acquisitions, Agreements and Innovation in the Italian Food Industry.- 14. Economics of Vertical Market Competition.- III: Case-Studies.- 15. Product Development and Conduct in a Competitive Food Market: The Case of the Greek Sausage Industry.- 16. Competitive Position of Dairy Products in the Food Industry.- 17. Biotechnology and Vertical Integration in the Dutch Potato Chain.- 18. Evolution of Consumers’ Preferences and Innovation: The Case of Italian Foods with Denominations of Origin.- 19. An Innovation in the Italian Milk Filiére: The Case of High Quality Liquid Milk.- 20. Combined Roles of Process and Product Innovations in the Food Industries.- 21. Technical and Organisational Innovations in the Food System:the Case of Fresh Products in France.- 22. The Role of Process and Product Innovation in the Reorganisation of the Principal Beef Slaughtering Firms in Italy.- 23. Invention Patents in Italian Agro-food Industry: Analysis of the Period 1967–1990.

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