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Product and process innovation in the food processing industry: case study in Guangxi province

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  • Ma, Xin
  • McSweeney, Peter

Abstract

China's food processing sector has arrived at a critical stage and the challenges for the food industry including undergoing relevant structural adjustments are well documented (OECD 2000). The Chinese domestic economy continues to boom and living standards of people continue to improve. Food processors need to adjust to increasingly diversified consumer demands and improve the quality and nutritional content of foods. The food industry also needs to enhance its international market access through product quality, variety, safety and other attributes of their food products. Product and process innovation has become one of the top driving forces for improving the competitiveness of China’s food processing industry both domestically and internationally (OECD 2000). This paper examines through case study analysis the response of several food processors in China to the changes in their external business environment and makes some assessment of their adoption or otherwise of innovative strategies. While relevant studies have been pervasive in Western countries, there is a dearth of analysis of such issues in China.

Suggested Citation

  • Ma, Xin & McSweeney, Peter, 2008. "Product and process innovation in the food processing industry: case study in Guangxi province," Australasian Agribusiness Review, University of Melbourne, Melbourne School of Land and Environment, vol. 16.
  • Handle: RePEc:ags:auagre:126078
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    File URL: http://purl.umn.edu/126078
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    References listed on IDEAS

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    1. Iordanis Petsas & Christos Giannikos, 2005. "Process versus Product Innovation in Multiproduct Firms," International Journal of Business and Economics, College of Business and College of Finance, Feng Chia University, Taichung, Taiwan, vol. 4(3), pages 231-248, December.
    2. Erna van Duren & David Sparling & Calum Turvey & Linda Lake, 2003. "An assessment of the strategies and strengths of medium-sized food processors," Agribusiness, John Wiley & Sons, Ltd., vol. 19(1), pages 115-132.
    3. Andrea Mantovani, 2006. "Complementarity between product and process innovation in a monopoly setting," Economics of Innovation and New Technology, Taylor & Francis Journals, vol. 15(3), pages 219-234.
    4. Paul Krugman, 1995. "Growing World Trade: Causes and Consequences," Brookings Papers on Economic Activity, Economic Studies Program, The Brookings Institution, vol. 26(1, 25th A), pages 327-377.
    5. Richard L. Daft & Robert H. Lengel, 1986. "Organizational Information Requirements, Media Richness and Structural Design," Management Science, INFORMS, vol. 32(5), pages 554-571, May.
    6. W. Bruce Traill & Matthew Meulenberg, 2001. "Innovation in the food industry," Agribusiness, John Wiley & Sons, Ltd., vol. 18(1), pages 1-21.
    7. Roy, Udayan, 1997. "Economic Growth with Negative Externalities in Innovation," Journal of Macroeconomics, Elsevier, vol. 19(1), pages 155-173, January.
    8. Klepper, Steven, 1996. "Entry, Exit, Growth, and Innovation over the Product Life Cycle," American Economic Review, American Economic Association, vol. 86(3), pages 562-583, June.
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    Cited by:

    1. Acosta, Manuel & Coronado, Daniel & Romero, Carlos, 2015. "Linking public support, R&D, innovation and productivity: New evidence from the Spanish food industry," Food Policy, Elsevier, vol. 57(C), pages 50-61.

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