Market Structure and Technological Performance in the Food Manufacturing Industry

摘要

A study of the sources of increased productivity in various food manufacturing industries is reported. The survey comprises the following: (1) examination of the relationship between the competitive structures of food industries and their research and development investments and outputs; (2) subsumation of the inventive activity of food manufacturing firms in broad perspective by examining sources of innovation originating both inside and outside food manufacturing industries (it examines qualitative and quantitative indices of innovation); (3) a case study of evolution of high fructose corn syrup, one of the most significlant advances in food technology in recent decades; and (4) summary of major findings and their import for public policy. Ultimately, this inquiry intends to provide reliable knowledge useful in public policy decision making toward the organization of business. The appendix contains a classification of patents. A bibliography is included.