INOVAÇÃO NA INDÚSTRIA DE DERIVADOS DE TRIGO NO BRASIL

Vitor Francisco Dalla Corte and Paulo Dabdab Waquill

Organizações Rurais e Agroindustriais/Rural and Agro-Industrial Organizations, 2015, vol. 17, issue 4

Abstract: Innovation is one of the main forces that orient the entrepreneurial economic development and competitiveness. Within the food industry, innovation gains great importance due to demographic growth, increase in income and urbanization, and the consequent change in the profile of food in take, regarding variety, quantity and quality.The present study sought to analyze the innovation, or that which hinders this process, within the companies of wheat derivative industry in Brazil. Primary data were obtained by a structured questionnaire applied to companies, and complemented with secondary data related to the patents of this industry.We verified that most companies are not innovating. The type of innovation most adopted is product innovation and company innovation, with low degree of appropriability. For the companies that did not innovate, the economic factor is the main restriction, and the market dominium by large companies would be the main reason for companies to not innovate. There is a series of opportunities for the processing industry to innovate, which would benefit all segments of the production chain.

Keywords: Crop Production/Industries; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:ags:orarao:265428

DOI: 10.22004/ag.econ.265428

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