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Acceptance of Novel Technologies by the Irish Food Industry

Acceptance of Novel Technologies by the Irish Food Industry. Agricultural Economic Society of Ireland Student Seminar 5th November 2009 Gráinne Kavanagh. Objectives. Introduction Outline the research Illustrate the findings so far Outline the next step of the research. Employment

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Acceptance of Novel Technologies by the Irish Food Industry

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  1. Acceptance of Novel Technologies by the Irish Food Industry Agricultural Economic Society of Ireland Student Seminar 5th November 2009 Gráinne Kavanagh

  2. Objectives • Introduction • Outline the research • Illustrate the findings so far • Outline the next step of the research

  3. Employment Direct – 50,000 Indirect – 60,000 No of farms 132,700 Annual Output: €20 billion (2008) Exports €8.16 billion Introduction ‘ Aim ‘to promote the study and understanding of economics and sociology in relation to agriculture and the rural community’ (AESI website, accessed Oct 2009) Irish Agri-Food Sector

  4. Packaging Products Processes Novel Food Technologies

  5. Methodology Literature review of area Patent-trademark of Irish Food Companies Postal Questionnaire to Irish Food Companies In depth face to face interviews with management personnel from ~20 food companies Results and dissemination

  6. Central Concepts in Technological Innovation Internal Human Capital Firm’s structure Outputs • External • Environmental conditions • Industry • Regulatory • Knowledge • Economic Firm’s Absorptive Capacity Knowledge outputs Assimilate valuable external knowledge Apply external knowledge Firm performance Recognise and understand new external knowledge Commercial outputs Firm strategies Source: Modified version of LANE, P. J., KOKA, R. K. & PATHAK, S. (2006) The reification of absorptive capacity: a critical review and rejuvenation of the construct. Academy of Management Review, 31, 833-863. p856

  7. Economic Industry External Factors Knowledge Regulatory

  8. Human Capital Skills base Education level Work experience Structure Size Decentralization/ centralization Strategies and polices Orientation Innovative environment Technological evaluation Internal Factors

  9. Absorptive capacity Internal Human Capital Firm’s structure Outputs • External • Environmental conditions • Industry • Regulatory • Knowledge • Economic Firm’s Absorptive Capacity Knowledge outputs Assimilate valuable external knowledge Apply external knowledge Firm performance Recognise and understand new external knowledge Commercial outputs Firm strategies

  10. Knowledge outputs Commercial Outputs Firm Performance Outputs

  11. Patent Search • Methodology • N = 68 Irish Food Companies as per Irish Times Top 1000 list (ranked by turnover) • 18/63 classified as Small or Medium Companies* *SMEs as per European Commission Definition i.e. <250 employees and Turnover </= €50 million

  12. Relevance to industry and dissemination Input from advisory group • Technologies to include • Questionnaire • Interviews • Dissemination • Channel • Most effective route

  13. Conclusion Literature review Patent Search Collate results Quantitative postal survey Qualitative in depth interviews Disseminate to industry and Government bodies Economic benefit

  14. References Images • http://conservationreport.com/2008/08/10/africa-baobab-fruit-recast-as-european-superfood/ • http://www.allaboutfeed.net/news/efsa-approves-new-pioneer-gm-maize-id2632.html • http://www.functionalfoods.com.au/index.php?option=com_content&task=view&id=56 • http://www.foodscience.csiro.au/fpc/Detail.php?EqId=96 • http://www.hkjcicm.org/Questionnaire/img/questionnaire.jpg • http://immunocal.ca/images/Patents2.jpg • http://naturestelevision.wordpress.com/2008/05/01/summer-must-haves/ • References • http://www.marketresearch.com/product/display.asp?productid=1080567 • http://www.bccresearch.com/report/FOD035B.html

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