Recent areas of innovation activities in the Czech dairy industry
J. Špička, L. Smutka, R. Selbyhttps://doi.org/10.17221/128/2014-AGRICECONCitation:Špička J., Smutka L., Selby R. (2015): Recent areas of innovation activities in the Czech dairy industry. Agric. Econ. – Czech, 61: 249-264.
The aim of the article is to compare and identify differences between the innovations within the Czech dairy industry. Dairy products are the export pillars of Czech agrarian foreign trade, and the dairy industry was one of the most important recipients of public support on innovations from the Rural Development Programme (RDP). The core of this research is an analysis of sixteen projects, supported under RDP sub-measure I.1.3.2 from 2007 to September 2013. Data from the representative sample of approved projects have been converted into a set of questions and answers to enable them to be evaluated, both quantitatively and qualitatively. The dataset is analysed by means of a counterfactual analysis, descriptive statistics, and correlation analysis. The results show that innovations, and public support of innovations, enabled dairies to stabilise their profits, and to increase their competiveness, during the period of economic crisis. There were five types of innovation trends in the Czech dairy industry in recent years: (i) The processing and efficient use of by-products (whey, buttermilk); (ii) The production of new products with health benefits; (iii) Improved processing of dairy products with particular focus on long-life products having better sensory parameters; (iv) Improved efficiency of transport and storage of milk and dairy products; (v) Improved wastewater treatment. The real innovative effect was, however, very limited because individual companies were not looking for their own new added value, but were more focused on the implementation of already-existing innovations.Keywords:competitiveness, innovations, milk processing, technologyReferences:
Annunziata Azzurra, Vecchio Riccardo (2011): Functional foods development in the European market: A consumer perspective. Journal of Functional Foods, 3, 223-228 https://doi.org/10.1016/j.jff.2011.03.011Baregheh Anahita, Rowley Jennifer, Sambrook Sally, Davies Daffyd (2012): Innovation in food sector SMEs. Journal of Small Business and Enterprise Development, 19, 300-321 https://doi.org/10.1108/14626001211223919Beckeman Märit, Skjöldebrand Christina (2007): Clusters/networks promote food innovations. Journal of Food Engineering, 79, 1418-1425 https://doi.org/10.1016/j.jfoodeng.2006.04.024Bigliardi B., Galati F. (2013): Innovation trends in the food industry: The case of functional foods. Trends in Food Science & Technology, 31: 118–129.Costa A.I.A., Jongen W.M.F. (2006): New insights into consumer-led food product development. Trends in Food Science & Technology, 17: 457–465.Costa A.I.A, Dekker M, Beumer R.R, Rombouts F.M, Jongen W.M.F (2001): A consumer-oriented classification system for home meal replacements. Food Quality and Preference, 12, 229-242 https://doi.org/10.1016/S0950-3293(01)00010-6Costa Ana I. de A., Schoolmeester Diane, Dekker Mathijs, Jongen Wim M.F. (2007): To cook or not to cook: A means-end study of motives for choice of meal solutions. Food Quality and Preference, 18, 77-88 https://doi.org/10.1016/j.foodqual.2005.08.003Garcia Martinez M., Briz J. (2000): Innovation in the Spanish food & drink industry. International Food and Agribusiness Management Review, 3: 155–176.Ghazalian P.L., Furtan W.H. (2007): The effect of innovation on agricultural and agri-food exports in OECD countries. Journal of Agricultural and Resource Economics, 32: 448–461.Grunert Klaus G., Fruensgaard Jeppesen Lisbeth, Risom Jespersen Kristina, Sonne Anne‐Mette, Hansen Kåre, Trondsen Torbjørn, Young James A. (2005): Market orientation of value chains. European Journal of Marketing, 39, 428-455 https://doi.org/10.1108/03090560510590656Grunert Klaus G., Lähteenmäki Liisa, Boztug Yasemin, Martinsdóttir Emilia, Ueland Øydis, Åström Annika, Lampila Piritta (2009): Perception of Health Claims Among Nordic Consumers. Journal of Consumer Policy, 32, 269-287 https://doi.org/10.1007/s10603-009-9110-0Huston L., Sakkab N. (2006): Connect and develop: inside Procter and Gamble’s new model for innovation. Harvard Business Review, 84: 58–66.Christensen J.L., Rama R., Von Tunzelmann N. (1996): Study on Innovation in the European Food Products and Beverages Industry. European Innovation Monitoring System, EIMS Publication, 35. European Commission, Directorate General XIII, Luxembourg.Iliopoulos Constantine, Theodorakopoulou Irini, Lazaridis Panagiotis (2012): Innovation implementation strategies for consumer driven fruit supply chains. British Food Journal, 114, 798-815 https://doi.org/10.1108/00070701211234336Jones P.J., Jew S. (2007): Functional food development: concept to reality. Trends in Food Science & Technology, 18: 387–390.JURIAANSE A C (2006): Challenges ahead for food science. International Journal of Dairy Technology, 59, 55-57 https://doi.org/10.1111/j.1471-0307.2006.00243.xKačírková E. (2015): Competitiveness of the Czech Republic – Sustainability and the social aspect of competitiveness. Acta Oeconomica Pragensia, 23: 3–26.Karantininis Kostas, Sauer Johannes, Furtan William Hartley (2010): Innovation and integration in the agri-food industry. Food Policy, 35, 112-120 https://doi.org/10.1016/j.foodpol.2009.10.003Knudsen Mette Praest (2007): The Relative Importance of Interfirm Relationships and Knowledge Transfer for New Product Development Success. Journal of Product Innovation Management, 24, 117-138 https://doi.org/10.1111/j.1540-5885.2007.00238.xLund B., Edlund C. (2001): Probiotic Enterococcus faecium Strain Is a Possible Recipient of the vanA Gene Cluster. Clinical Infectious Diseases, 32, 1384-1385 https://doi.org/10.1086/319994Menrad Klaus (2003): Market and marketing of functional food in Europe. Journal of Food Engineering, 56, 181-188 https://doi.org/10.1016/S0260-8774(02)00247-9Menrad K. (2004): Innovations in the food industry in Germany. Research Policy, 33, 845-878 https://doi.org/10.1016/j.respol.2004.01.012Mikkelsen Bent Egberg, Kristensen Niels Heine, Nielsen Thorkild (2005): Innovation Processes in Large-Scale Public Foodservice—Case Findings from the Implementation of Organic Foods in a Danish County. Journal of Foodservice Business Research, 8, 87-105 https://doi.org/10.1300/J369v08n02_07Mollet Beat, Rowland Ian (2002): Functional foods: at the frontier between food and pharma. Current Opinion in Biotechnology, 13, 483-485 https://doi.org/10.1016/S0958-1669(02)00375-0Najib Mukhamad, Kiminami Akira (2011): Innovation, cooperation and business performance. Journal of Agribusiness in Developing and Emerging Economies, 1, 75-96 https://doi.org/10.1108/20440831111131523Roberfroid Marcel B (2000): A European consensus of scientific concepts of functional foods. Nutrition, 16, 689-691 https://doi.org/10.1016/S0899-9007(00)00329-4Sarkar S., Costa A.I.A. (2008): Dynamics of open innovation in the food industry. Trends in Food Science & Technology, 19: 574–580.Siró István, Kápolna Emese, Kápolna Beáta, Lugasi Andrea (2008): Functional food. Product development, marketing and consumer acceptance—A review. Appetite, 51, 456-467 https://doi.org/10.1016/j.appet.2008.05.060Svatoš M., Smutka L., Elshibani B.A.M., Mousbah S.A.A. (2013): Development of Visegrad countries’ agricultural trade in relation to agricultural production development. Agris On-line Papers in Economics and Informatics, 5: 61–71.Thomke S., von Hippel E. (2002): Customers as innovators: a new way to create value. Harvard Business Review, 80: 74–81.Traill W. Bruce, Meulenberg Matthew (2002): Innovation in the food industry. Agribusiness, 18, 1-21 https://doi.org/10.1002/agr.10002Trienekens Jacques, Zuurbier Peter (2008): Quality and safety standards in the food industry, developments and challenges. International Journal of Production Economics, 113, 107-122 https://doi.org/10.1016/j.ijpe.2007.02.050Vanhaverbeke W., Cloodt M. (2006): Open innovation in value networks. In: Chesbrough H.W., Vanhaverbeke W., West J. (eds): Open innovation: Researching a new paradigm. Oxford University Press, Oxford: 258–281.Young Y. (2000): Functional foods and the European consumer. In: Buttriss J., Saltmarsh M. (eds): Functional foods. II. Claims and evidence. The Royal Society of Chemistry, London.