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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| Ministère/Organisme | Statistics Canada. |
|---|---|
| Titre | Innovative activity in Canadian food processing establishments : the importance of engineering practices / by John R. Baldwin and David Sabourin. |
| Titre de la série | Analytical Studies Branch research paper series1205-9153No. 101 |
| Type de publication | Série - Voir l'enregistrement principal |
| Langue | [Anglais] |
| Autres langues publiées | [Français] |
| Format | Électronique |
| Document électronique | |
| Autres formats offerts | Papier-[Anglais] |
| Note(s) | The catalogue number (11F0019MPE) and ISBN (0-660-16921-5) for the print edition have been incorrectly copied in this electronic publication. |
| Information sur la publication | Ottawa - Ontario : Statistics Canada November 1999. |
| Description | 27p.references, tables |
| ISSN | 1205-9153 |
| Numéro de catalogue |
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