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Christian-Albrechts-Universität Kiel (CAU) >
Department of Food Economics and Consumption Studies, Universität Kiel >
FE Working Papers, Department of Food Economics and Consumption Studies, CAU Kiel >
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10419/23591
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Full metadata record
| DC Field | | Value | | Language |
| dc.contributor.author | | Wittkopp, Antje | | en_US |
| dc.coverage.temporal | | 1995-1999 | | en_US |
| dc.date.accessioned | | 2009-01-29T16:31:31Z | | - |
| dc.date.available | | 2009-01-29T16:31:31Z | | - |
| dc.date.issued | | 2002 | | en_US |
| dc.identifier.uri | | http://hdl.handle.net/10419/23591 | | - |
| dc.description.abstract | | Innovative gesundheitsförderliche Lebensmittel, sogenannte Functional Food, haben in den letzten Jahren in Deutschland zunehmende Bedeutung gewonnen. Auf der Basis des Struktur-Verhalten-Ergebnis-Ansatzes wird im Rahmen dieser Arbeit für den Zeitraum 1995 bis 1999 empirisch der Einfluss der Marktstruktur auf die allgemeine Innovationsaktivität sowie speziell jene im Functional Food-Segment untersucht. Ferner wird geprüft, inwiefern diese Innovationsaktivitäten die Profitabilität von 23 Branchen des deutschen Ernährungsgewerbes determinieren. | | en_US |
| dc.language.iso | | ger | | en_US |
| dc.publisher | | | | en_US |
| dc.relation.ispartofseries | | FE Workingpaper / Universität Kiel, Department of Food Economics and Consumption Studies 0205 | | en_US |
| dc.subject.ddc | | 330 | | en_US |
| dc.subject.keyword | | Produktinnovation | | en_US |
| dc.subject.keyword | | Functional Food | | en_US |
| dc.subject.keyword | | Marktstruktur | | en_US |
| dc.subject.keyword | | Profitabilität | | en_US |
| dc.subject.keyword | | Struktur-Verhalten-Ergebnis-Ansatz | | en_US |
| dc.subject.keyword | | Ernährungswirtschaft | | en_US |
| dc.subject.keyword | | Panelanalyse | | en_US |
| dc.subject.keyword | | product innovation | | en_US |
| dc.subject.keyword | | functional food | | en_US |
| dc.subject.keyword | | market structure | | en_US |
| dc.subject.keyword | | profitability | | en_US |
| dc.subject.keyword | | structure-conduct-performance approach | | en_US |
| dc.subject.keyword | | food industry | | en_US |
| dc.subject.keyword | | panel data analysis | | en_US |
| dc.subject.stw | | Gesundheitskost | | en_US |
| dc.subject.stw | | Nahrungsmittelgewerbe | | en_US |
| dc.subject.stw | | Struktur-Performance-Modell | | en_US |
| dc.subject.stw | | Branchenentwicklung | | en_US |
| dc.subject.stw | | Deutschland | | en_US |
| dc.title | | Marktstruktur, Innovationsaktivität und Profitabilität der deutschen Ernährungswirtschaft: Das Beispiel Functional Food. | | en_US |
| dc.type | | Working Paper | | en_US |
| dc.identifier.ppn | | 356751309 | | en_US |
| dc.description.abstracttrans | | In recent years functional foods, which are innovative food products that provide health benefits beyond basic nutrition, have become increasingly important in Germany. Using the structure-conduct-performance approach this study examines the effect of market structure on overall innovative activity and functional food activity in particular. Furthermore, this paper analyses the influence of these innovative activities on profitability of 23 German food industry sectors from 1995 to 1999. | | en_US |
| dc.rights | | http://www.econstor.eu/dspace/Nutzungsbedingungen | | - |
| Appears in Collections: | | FE Working Papers, Department of Food Economics and Consumption Studies, CAU Kiel
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| Ewp0205.pdf | | 158.48 kB | Adobe PDF |
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