Empirical study on sources of innovation in international food and beverage industry

✍ Scribed by Ruth Rama

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 839 KB
• Volume: 12
• Category: Article
• ISSN: 0742-4477
• DOI: 10.1002/(sici)1520-6297(199603/04)12:2<123::aid-agr2>3.0.co;2-4

✦ Synopsis

Based on a sample of 4,572 foreign patents, this article analyzes the sectoral and geographic sources of innovation in the international Food and Beverage industry at the four-digit level. Upstream industries are important contributors of innovation, especially for commodity-type industries. Technological intensity varies across the OECD (Organization for Economic Co-operation and Development) area. Association of inventive national industries with large corporate size and relevant Overseas production is not generalized. While comparative technological advantage is not likely to challenge the international oligopoly in the short run, new entrants based on technical knowledge could contest spec@ markets of giant firms. Rivalry may increase in the new framework of the European Union. 01996