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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Fuad. Ibrahimov
Economic issues expert of the Center for Socio-Economic and Ecological Research Public Union
Doctor of Philosophy in Economics
Расим. Алиев
Chief economist, Scientific Research Institute of Agriculture
Doctor of Philosophy in Economics
Samira. Akbarova
Ph.D. student of Azerbaijan Technological University Lecturer at Mingachevir State University
Galib. Sharifov
Head of the Department of Quality Management of "Agro Procurement and Supply" OJSC, ISO standards expert
Doctor of Philosophy in Economics
