Innovative activity in Canadian food processing establishments: the importance of engineering practices / by John R. Baldwin and David Sabourin. : CS11-0019/101E
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. Analytical Studies Branch. |
|---|---|
| Titre | Innovative activity in Canadian food processing establishments: the importance of engineering practices / by John R. Baldwin and David Sabourin. |
| Titre de la série | Research paper series1200-5223No. 101 |
| Type de publication | Série - Voir l'enregistrement principal |
| Langue | [Anglais] |
| Autres langues publiées | [Français] |
| Format | Papier |
| Autres formats offerts | Électronique-[Anglais] |
| Note(s) | "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. |
| Information sur la publication | Ottawa - Ontario : Statistics Canada. 1999. |
| Reliure | Softcover |
| Description | vii, 19p. : references, tables ; 28 cm. |
| ISBN | 0-660-16921-5 |
| ISSN | 1200-5223 |
| Numéro de catalogue |
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