We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Un ve Unlu Mamuller Alt Gıda Sektöründeki Firmaların Ar-Ge ve Yenilikçilik Düzeylerinin Belirlenmesi: TR52 Bölgesi.
- Authors
AKGÜN, Evin; HATIRLI, Selim Adem
- Abstract
In this study, it is aimed to analyze the product and service innovations and the factors affecting the enterprises operating in the biscuit and cake subgroup in the bakery sector in TR52 region, which is a pioneer in the flour and bakery products sector. As a result of surveys conducted with companies in the research area, it was determined that 94% of the enterprises operating in the sector carried out product innovation and 36% performed service innovation. According to the hypothesis test results for product and service innovation of these enterprises, it was determined that there is a statistically significant difference in terms of the rate of service innovation in enterprises with a duration of up to 20 years and over 21 years and those that have applied for and do not apply for patents. However, there was no statistically significant difference between the ability to innovate products and the duration of activity, the presence of the R&D unit and the variables for applying for patents. On the other hand, the link between the ability to realize product and service innovations and the rates at which enterprises can use internal and external information sources has been shown to be weak. On the other hand, it has been seen weak that the relationship between the ability to implement product and service innovations and the rates of use internal and external information resources of businesses.
- Publication
Karamanoglu Mehmetbey University Journal of Social & Economic Research / Karamanoğlu Mehmetbey Üniversitesi Sosyal ve Ekonomi̇k Araştırmalar Dergi̇si, 2022, Vol 24, Issue 42, p435
- ISSN
2147-7833
- Publication type
Article