Summary
Processing, product and organisational innovations are to be found everywhere in the agro-food industries. The influence of upstream industries on techno-economic supply conditions of agro-food activities favour processing innovations, which tend to reduce costs and prices.
Processing innovations work by improving productivity, improving product quality, increasing product availability, and along technological trajectories (economic and technological trade-offs). They are not usually major innovations. The process is improved by a lot of fringe changes of various kinds. Or, sometimes the technical established system is reconfigurated by an “architectural innovation”. The arguments are applied to the case of the bread production.
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© 1996 Physica-Verlag Heidelberg
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Nicolas, F. (1996). Combined Roles of Process and Product Innovations in the Food Industries. In: Galizzi, G., Venturini, L. (eds) Economics of Innovation: The Case of Food Industry. Contributions to Economics. Physica-Verlag HD. https://doi.org/10.1007/978-3-642-50001-5_21
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DOI: https://doi.org/10.1007/978-3-642-50001-5_21
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