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Product innovation in China’s food processing industries

Author

Listed:
  • Sizhong Sun

    (James Cook University)

  • Sajid Anwar

    (University of the Sunshine Coast
    University of South Australia
    Shanghai Lixin University of Accounting and Finance)

Abstract

Using the innovation production function approach, this paper focuses on the determinants of product innovation in China’s food processing industries. Empirical analysis based on firm level data over the period 2005–07 shows that R&D intensity has a positive and statistically significant impact on product innovation in China’s feed processing industry. Large firms in China’s cereals milling, feed processing, and meat products & by-products processing industries are more likely to be involved in product innovation. Export intensity affects product innovation in cereal milling and feed processing industries. Foreign-invested feed processing firms are more likely to be involved in product innovation.

Suggested Citation

  • Sizhong Sun & Sajid Anwar, 2018. "Product innovation in China’s food processing industries," Journal of Economics and Finance, Springer;Academy of Economics and Finance, vol. 42(3), pages 492-507, July.
    • Handle: RePEc:spr:jecfin:v:42:y:2018:i:3:d:10.1007_s12197-017-9398-6
    DOI: 10.1007/s12197-017-9398-6
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    More about this item

    Keywords

    Food processing; R&d; Product innovation; China;
    All these keywords.

    JEL classification:

    • Q16 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - R&D; Agricultural Technology; Biofuels; Agricultural Extension Services
    • D22 - Microeconomics - - Production and Organizations - - - Firm Behavior: Empirical Analysis
    • O31 - Economic Development, Innovation, Technological Change, and Growth - - Innovation; Research and Development; Technological Change; Intellectual Property Rights - - - Innovation and Invention: Processes and Incentives

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