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Economics of Innovation: The Case of Food Industry

  • Conference proceedings
  • © 1996

Overview

Editors:
  1. Giovanni Galizzi

    1. Department of Agri-Food Economics, Catholic University, Piacenza, Italy

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    You can also search for this editor in PubMed   Google Scholar

  2. Luciano Venturini

    1. Department of Agri-Food Economics, Catholic University, Piacenza, Italy

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    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Contributions to Economics (CE)

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Table of contents (24 papers)

  1. Front Matter

    Pages I-IX
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  2. Introduction

    1. Introduction

      • Giovanni Galizzi, Luciano Venturini
      Pages 1-19

  3. The Determinants of Innovation

    1. Front Matter

      Pages 21-21
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    2. Innovation and Consumers’ Choice

      • Daniele Moro, Stefano Boccaletti, Paolo Sckokai
      Pages 23-38

    3. Demand-side Constraints on the Introduction of New Food Technologies: the Case of Food Irradiation

      • Spencer Henson
      Pages 39-61

    4. Price and Non-Price Competition and Market Structure in the Single European Market

      • Bruce Traill
      Pages 63-72

    5. Concentration Change and Countervailing Power in the U.S. Food Manufacturing Industries

      • John M. Connor, Richard T. Rogers, Vijay Bhagavan
      Pages 73-99

    6. Building Partnerships and Alliances in the European Food Industry

      • David Hughes
      Pages 101-117

    7. Innovation and Vertical Competition in the Food System

      • Pedro Caldentey
      Pages 119-132

    8. Product Innovation in the Food Industry: Nature, Characteristics and Determinants

      • Giovanni Galizzi, Luciano Venturini
      Pages 133-153

  4. Firm’s Organization and Performance

    1. Front Matter

      Pages 155-155
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    2. Product and Process Innovation Management in the Dutch Agro-Food Industry: Some Empirical Results

      • Anco G. Sneep
      Pages 157-169

    3. Marketing Organization, Innovation and Agricultural Cooperatives

      • Matthew T. G. Meulenberg
      Pages 171-182

    4. Internationalization and Competition in the Food Industry

      • Martha K. Field, Emilio Pagoulatos
      Pages 187-201

    5. Technological Change and Concentration of Firms: An Empirical Application to the Food Industry of Lombardy

      • Dario Casati, Alessandro Banterle, Lucia Baldi
      Pages 203-220

    6. Industrial Standards as Driving Forces of Corporate Innovation and Internationalization

      • Oswin Maurer, Klaus Drescher
      Pages 221-237

    7. Acquisitions, Agreements and Innovation in the Italian Food Industry

      • Alessandro Sembenelli, Giampaolo Vitali
      Pages 239-255

    8. Economics of Vertical Market Competition

      • Steve McCorriston
      Pages 257-271

  5. Case-Studies

    1. Front Matter

      Pages 273-273
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    2. Product Development and Conduct in a Competitive Food Market: The Case of the Greek Sausage Industry

      • Kostas Oustapassidis, Kostas Giannakas
      Pages 275-294
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Keywords

About this book

Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.

Editors and Affiliations

  • Department of Agri-Food Economics, Catholic University, Piacenza, Italy

    Giovanni Galizzi, Luciano Venturini

Bibliographic Information

  • Book Title: Economics of Innovation: The Case of Food Industry

  • Editors: Giovanni Galizzi, Luciano Venturini

  • Series Title: Contributions to Economics

  • DOI: https://doi.org/10.1007/978-3-642-50001-5

  • Publisher: Physica Heidelberg

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag Berlin Heidelberg 1996

  • Softcover ISBN: 978-3-7908-0911-4Published: 18 March 1996

  • eBook ISBN: 978-3-642-50001-5Published: 06 December 2012

  • Series ISSN: 1431-1933

  • Series E-ISSN: 2197-7178

  • Edition Number: 1

  • Number of Pages: X, 406

  • Topics: R & D/Technology Policy, Marketing

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