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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Tahmasib. Huseynov
Azerbaijan State University of Economics (UNEC)
Doctor of Philosophy in Economics
Фамиль. Рустамов
Institute of Economics of the Ministry of Science and Education, "Economic problems of the agricultural sector" department
Ph.D., docent
Nijat. Muradov
Ph.D. student of the Institute of Economics, Ministry of Science and Education of the Republic of Azerbaijan
Lotanna. Emediegwu
Department of Economics, The University of Manchester, UK | Department of Agricultural Economics, University of Ilorin, Nigeria | Department of Economics, Policy and International Business, Manchester Metropolitan University, UK
Naila. Aliyeva
Associate professor of the Azerbaijan State Economic University (UNEC) Doctoral student of the Agro Researches Center
Doctor of Philosophy in Economics
Anar. Azimov
The Agrarian Services Agency at the Ministry of Agriculture of the Republic of Azerbaijan