Innovation in the Canadian Food Processing Industry: Evidence from the Workplace and Employee Survey
| dc.creator | Cahill, Sean | |
| dc.creator | Rich, Tabitha | |
| dc.creator | Cozzarin, Brian | |
| dc.date | 2017-04-01T19:31:56Z | |
| dc.date.accessioned | 2026-07-09T09:09:44Z | |
| dc.description | The objective of this paper was to examine the link between innovation and profit in the Canadian food processing industry and other Canadian manufacturing industries using firm-level data. We conduct non-parametric tests using a panel of 723 manufacturing firms over eight years (N=5,784). The main finding is that profitability is higher for food processing innovators vs. non-innovators, but product-process innovators have greater profit and profit-margins than firms that have product-only or process-only innovation. Thus, a “one size fits all” policy that simply promotes innovation in manufacturing is not suitable for food processing, where firms that innovate in both product and process spheres is what really matters. | |
| dc.identifier | Other:ISSN #: 1559-2448 | |
| dc.identifier | doi:10.22004/ag.econ.204140 | |
| dc.identifier | https://ageconsearch.umn.edu/record/204140/files/201400338.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/204140 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/606321 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/204140 | |
| dc.title | Innovation in the Canadian Food Processing Industry: Evidence from the Workplace and Employee Survey | |
| dc.type | Text |