Product innovation in China’s food processing industries | Zendy

Sizhong Sun | Zendy; Sajid Anwar | Zendy

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Product innovation in China’s food processing industries

Author(s) -

Sizhong Sun,

Sajid Anwar

Publication year - 2017

Publication title -

journal of economics and finance

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.244

H-Index - 30

eISSN - 1938-9744

pISSN - 1055-0925

DOI - 10.1007/s12197-017-9398-6

Subject(s) - business , food processing , china , product (mathematics) , product innovation , processed meat , industrial organization , food industry , meat packing industry , production (economics) , commerce , economics , food science , political science , law , macroeconomics , chemistry , geometry , mathematics

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

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