Marktstruktur, Innovationsaktivität und Profitabilität der deutschen Ernährungswirtschaft: Das Beispiel Functional Food
Innovative gesundheitsförderliche Lebensmittel, sogenannte Functional Food, haben in den letzten Jahren in Deutschland zunehmende Bedeutung gewonnen. Auf der Basis des Struktur-Verhalten-Ergebnis-Ansatzes wird im Rahmen dieser Arbeit für den Zeitraum 1995 bis 1999 empirisch der Einfluss der Marktstruktur auf die allgemeine Innovationsaktivität sowie speziell jene im Functional Food-Segment untersucht. Ferner wird geprüft, inwiefern diese Innovationsaktivitäten die Profitabilität von 23 Branchen des deutschen Ernährungsgewerbes determinieren.
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| Date of creation: | 2002 |
| Handle: | RePEc:zbw:caufew:0205 |
| Contact details of provider: | Postal: Olshausenstraße 40, 24098 Kiel Phone: +49 (0) 431 880 4425 Fax: +49 (0) 431 880 7308 Web page: http://www.food-econ.uni-kiel.de/ More information through EDIRC
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