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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Nijat. Muradov
Ph.D. student of the Institute of Economics, Ministry of Science and Education of the Republic of Azerbaijan
Vugar. Mehdiyev
h.D., Associate Professor, V.M. Mehdiyev Azerbaijan University of Cooperation
Ph.D., docent
Kamala. Sadygova
Ministry of Science and Education of the Republic of Azerbaijan, Institute of Dendrology
researcher
Firdovsi. Fikratzade
Doctoral student at the Institute for Scientific Research on Economic Reforms
Doctor of Philosophy in Economics