Product innovation in China’s food processing industries

Sizhong Sun () and Sajid Anwar
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Sizhong Sun: James Cook University

Journal of Economics and Finance, 2018, vol. 42, issue 3, No 4, 492-507

Abstract: 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.

Keywords: Food processing; R&d; Product innovation; China (search for similar items in EconPapers)
JEL-codes: D22 O31 Q16 (search for similar items in EconPapers)
Date: 2018
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DOI: 10.1007/s12197-017-9398-6

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