Cognitive Mapping of Innovation Factors in Functional Food Products
| Autor: | Mohsen Barzegari Ardekani, Abolfazl Kazazi, Jahanyar Bamdad Soufi, Seyyed Habiballah Tabatabaeian |
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| Jazyk: | perština |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | کاوشهای مدیریت بازرگانی, Vol 12, Iss 24, Pp 489-509 (2021) |
| Druh dokumentu: | article |
| ISSN: | 2645-386X 2645-3878 |
| DOI: | 10.22034/bar.2021.13855.3492 |
| Popis: | Over the past few decades, great advances have been made in many industries, including the food industry, from which the development of useful products can be noted. Given the undeniable necessity of innovation in the food industry and its role in the economy, it has been attempted to present a qualitative model of the factors influencing innovation in the development of high-value food products with the aim of export boom using fuzzy cognitive mapping methodology. For this purpose, after expressing the subject, theoretical bases and background analysis, using an interpretive paradigm and a qualitative research design, an initial conceptual framework of the research with content analysis approach has been prepared and the innovation model has been presented. Then, cognitive mapping technique tools are used to examine different policies on the model and analyze it. The findings from the innovation mapping showed that the product system, the production of useful products, the interaction and partnership with customers to create value are key components to the success of the sweet and chocolate industry. In addition, the formulation of innovation promotion policies should take a composite approach to the components, and investing in the factors individually cannot achieve much improvement. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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