Assessment of innovative activity in food production
 |
Ulviyya Rasulova Rasim |
| Azerbaijan State University of Economics (UNEC) | |
| ulviyya_rasulova@unec.edu.az |
UOT: 33.05, 338.36, 338.45
Innovations cause profound changes in the system of production, marketing and management, lead to the transition of the economy to a new quality level, increase the country's production capacity and per capita income, and have a positive effect on food security. In this regard, the article analyzes the features of the development of food production, gives an assessment of innovative activity in this area. The analysis shows that the low level of innovative activity in the food industry is due to the high share of simple products in the total production of this sector and the weak development of innovative potential.
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Ramiz. Isgandarov
Department of "Economics and Statistics" of Azerbaijan Technical University
prof, dr
Vugar. Mehdiyev
h.D., Associate Professor, V.M. Mehdiyev Azerbaijan University of Cooperation
Ph.D., docent
Nneka. Osadolor
Department of Economics, University of Benin, Nigeria Department of Economics, University of Ibadan, Nigeria
Uhayna. Valehzadeh
Ph.D. student of the Agricultural Research Center Lecturer at Azerbaijan Tourism and Management University
Emin. Ahmedzadeh
Doctoral student of the Agricultural Research Center
Doctor of Philosophy in Economics
