00000nam 2200000za 4500 9.574597 CaOODSP 20250813142259 cr ||||||||||| 150406|1999||||xxc|||||o f|0| 0 eng d 1205-9153 CaOODSP eng n-cn--- CS11-0019/101E-PDF Baldwin, John R. (John Russel) Innovative activity in Canadian food processing establishments : [electronic resource] the importance of engineering practices / by John R. Baldwin and David Sabourin. Ottawa - Ontario : Statistics Canada November 1999. 27p. references, tables Analytical Studies Branch research paper series 1205-9153 No. 101 The catalogue number (11F0019MPE) and ISBN (0-660-16921-5) for the print edition have been incorrectly copied in this electronic publication. 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 12-35-Supp 2012-08-09 Statistics Canada. L'activité innovatrice dans les établissements canadiens de transformation des aliments : (CaOODSP)9.604334 Innovative activity in Canadian food processing establishments: the importance of engineering practices / (CaOODSP)9.613719 Research paper series (Statistics Canada. Analytical Studies Branch) 1205-9153 No. 101 (CaOODSP)9.504421 http://publications.gc.ca PDF 77 KB https://publications.gc.ca/collections/Collection/CS11-0019-101E.pdf No. 101