Innovative activity in Canadian food processing establishments : the importance of engineering practices / by John R. Baldwin and David Sabourin. : CS11-0019/101E-PDF
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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| Department/Agency | Statistics Canada. |
|---|---|
| Title | Innovative activity in Canadian food processing establishments : the importance of engineering practices / by John R. Baldwin and David Sabourin. |
| Series title | Analytical Studies Branch research paper series1205-9153No. 101 |
| Publication type | Series - View Master Record |
| Language | [English] |
| Other language editions | [French] |
| Format | Electronic |
| Electronic document | |
| Other formats | Paper-[English] |
| Note(s) | The catalogue number (11F0019MPE) and ISBN (0-660-16921-5) for the print edition have been incorrectly copied in this electronic publication. |
| Publishing information | Ottawa - Ontario : Statistics Canada November 1999. |
| Description | 27p.references, tables |
| ISSN | 1205-9153 |
| Catalogue number |
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