The Management of The Technological Transfer in The Case of Chicken Meat Semi-Products Made at SC AVI-TOP SA IASI

Radu Steluta () and Constandache Mihaela ()
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Radu Steluta: „Ion Ionescu de la Brad” University of Science Agricultural and Veterinary Medicine of Iasi, Faculty of Agriculture,
Constandache Mihaela: “Dimitrie Cantemir” Christian University, Faculty of Touristic and Commercial Management, Constanta

Ovidius University Annals, Economic Sciences Series, 2011, vol. XI, issue 2, 1129-1132

Abstract: Innovation should be a product food solution, idea, object, procedures or process that is absolutely new or relatively new and implemented to the market is a source of profit for a company. Innovation activity of enterprises, including the enterprises of food industry, concerns different areas of activity: technology, organization and management, marketing, finance and logistics as well as. Now, there are five sub processes involving in bringing the new solution to the market: imaging the dual techno-market, insight, incubating to define commercializability, demonstrating contextually in products and processes, promotion adoption, sustaining, commercialization, are the stages of creating a different kind of value which determines the sense of the whole process and future profits. The innovation commercialization process stars with the concept or a new concept processed. Willing to introduce-an innovation, one needs to imagine first its potential, to combine an idea technology with a potentially attractive market opportunity.

Keywords: poultry products; quality; nutritive addition (search for similar items in EconPapers)
JEL-codes: O32 (search for similar items in EconPapers)
Date: 2011
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