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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Bagish. Ahmadov
Deputy Director of the Agricultural Economics Research Center
Doctor of Philosophy in Economics
Fuad. Ibrahimov
Economic issues expert of the Center for Socio-Economic and Ecological Research Public Union
Doctor of Philosophy in Economics
Naila. Aliyeva
Associate professor of the Azerbaijan State Economic University (UNEC) Doctoral student of the Agro Researches Center
Doctor of Philosophy in Economics
Jubril. Animashaun
Department of Economics, The University of Manchester, UK / Department of Agricultural Economics, University of Ilorin, Nigeria
Gulnara. Jafarova
Agricultural Economics Research Center, leading specialist
Doctor of Philosophy in Economics
