Assessment of innovative activity in food production
 |
Ulviyya Rasulova Rasim |
| Azerbaijan State University of Economics (UNEC) | |
| ulviyya_rasulova@unec.edu.az |
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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Bagish. Ahmadov
Deputy Director of the Agricultural Economics Research Center
Doctor of Philosophy in Economics
Kamala. Sadygova
Ministry of Science and Education of the Republic of Azerbaijan, Institute of Dendrology
researcher
Vugar. Mehdiyev
h.D., Associate Professor, V.M. Mehdiyev Azerbaijan University of Cooperation
Ph.D., docent
