00000nam##2200000za#4500 9.613719 CaOODSP 20200706133907 ta 150406|1999||||xxc||||| f|0| 0 eng|d 0-660-16921-5 1200-5223 CaOODSP eng n-cn--- CS11-0019/101E Innovative activity in Canadian food processing establishments: the importance of engineering practices / by John R. Baldwin and David Sabourin. Ottawa - Ontario : Statistics Canada. 1999. vii, 19p. : references, tables ; 28 cm. Research paper series 1200-5223 No. 101 "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. 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 Softcover 99-49 1999-12-10 Statistics Canada. Analytical Studies Branch. Sabourin, David Baldwin, John R. L'activité innovatrice dans les établissements canadiens de transformation des aliments: l'importance des pratiques d'ingénierie / (CaOODSP)9.624282 Innovative activity in Canadian food processing establishments : (CaOODSP)9.574597 Research paper series, 1200-5223 No. 101 (CaOODSP)9.514463