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.
No other article by the author!
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Vugar. Mehdiyev
h.D., Associate Professor, V.M. Mehdiyev Azerbaijan University of Cooperation
Ph.D., docent
Irada. Huseynova
Vice-president of Azerbaijan National Academy of Sciences Director of the Institute of Molecular Biology and Biotechnology, ANAS
academician
Nijat. Muradov
Ph.D. student of the Institute of Economics, Ministry of Science and Education of the Republic of Azerbaijan
Arshad. Yashar
Head of land identification and geographical data sector of the Land use Control Department of the Ministry of Agriculture of the Republic of Azerbaijan
Parviz. Aliyev
Chief of department, Agricultural Research Center
Ph.D. student of the Agricultural Research Center
