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dc.contributor.authorMcNamara, Kevin T.en_US
dc.contributor.authorWeiss, Christoph R.en_US
dc.contributor.authorWittkopp, Antjeen_US
dc.date.accessioned2009-01-29T16:31:36Z-
dc.date.available2009-01-29T16:31:36Z-
dc.date.issued2003en_US
dc.identifier.urihttp://hdl.handle.net/10419/23598-
dc.description.abstractIt is well documented that a large share of new products does not survive their first year in the market. Research reported in this paper examined the relationship between product quality and innovation success. In contrast to existing product innovation literature that focused on industrial goods, this study used food product data from a 2002 German food manufacturing firm survey. Results of Sample Selection Model suggest that premium quality increases product?s success rate. Furthermore, firm size has a significant positive impact on success rate. Intensity of competition as well as retailers? market power reduce product?s success rate.en_US
dc.language.isoengen_US
dc.publisheren_US
dc.relation.ispartofseriesFE Workingpaper / Universität Kiel, Department of Food Economics and Consumption Studies 0306en_US
dc.subject.ddc330en_US
dc.subject.keywordProduct successen_US
dc.subject.keywordinnovative behaviouren_US
dc.subject.keywordpremium product qualityen_US
dc.subject.keywordsample selectionen_US
dc.subject.keywordGerman food industryen_US
dc.subject.stwNahrungsmittelen_US
dc.subject.stwInnovationen_US
dc.subject.stwErfolgsfaktoren_US
dc.subject.stwProduktqualitäten_US
dc.subject.stwNahrungsmittelgewerbeen_US
dc.subject.stwSchätzungen_US
dc.subject.stwDeutschlanden_US
dc.titleMarket Success of Premium Product Innovation: Empirical Evidence from the German Food Sector.en_US
dc.typeWorking Paperen_US
dc.identifier.ppn367340291en_US
dc.rightshttp://www.econstor.eu/dspace/Nutzungsbedingungen-
dc.identifier.repecRePEc:zbw:caufew:0306-
Appears in Collections:FE Working Papers, Department of Food Economics and Consumption Studies, CAU Kiel

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