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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Irada. Huseynova
Vice-president of Azerbaijan National Academy of Sciences Director of the Institute of Molecular Biology and Biotechnology, ANAS
academician
Naila. Aliyeva
Associate professor of the Azerbaijan State Economic University (UNEC) Doctoral student of the Agro Researches Center
Doctor of Philosophy in Economics