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- Articles and reports: 21-601-M2005075Description:
This paper presents research carried out to determine the competitiveness of Canada's poultry processing industry and investigates the competitiveness of Canada's poultry processing industry from the perspective of output price, market structure, and productivity performance. The main objective of the research is to estimate the degree of competitiveness of Canada's poultry processing sector related to its U.S. counterpart during the ten-year period from 1991 to 2001.
Release date: 2005-10-17 - Articles and reports: 88-003-X20030026560Geography: CanadaDescription:
Food processing is one of Canada's largest manufacturing industries, consisting of more than 3,000 establishments. Employing close to 230,000 people in 1998, it boasted a gross domestic product of $15 billion that same year. The relationship between the use of advanced manufacturing technology and firm performance during the 1990s, as measured by growth in labour productivity and growth in market share, is the subject of a recently released Statistics Canada study, which finds that a high-technology orientation is closely associated with success.
Release date: 2003-06-27 - 3. Impact of Advanced Technology Use on Firm Performance in the Canadian Food Processing Sector ArchivedArticles and reports: 11F0027M2003012Geography: CanadaDescription:
This paper investigates the evolution of industrial structure in the Canadian food processing sector and its relationship to technological change. It uses 1998 special survey data on advanced technology use, plant characteristics and plant performance.
Release date: 2003-06-03 - Articles and reports: 21-601-M2002059Description:
The purpose of this paper is to examine profitability trends in the Canadian food processing industry, comparing it with other manufacturing industries during the period of 1990 to 1998.
Release date: 2002-11-14 - 5. Enhancing Food Safety and Productivity: Technology Use in the Canadian Food Processing Industry ArchivedArticles and reports: 11F0019M2002168Geography: CanadaDescription:
This paper examines the factors contributing to the adoption of advanced technologies in the Canadian food-processing sector. The numbers of technologies used by a plant is found to be highly correlated with expected gains in firm performance. The benefits of enhanced food safety and quality, as well as productivity improvements, are closely associated with technology use. Impediments that negatively affect technology use include software costs, problems with external financing, lack of cash flow for financing, and internal management problems. Even after accounting for the different benefits and costs associated with technology adoption, the numbers of advanced technologies that are adopted are found to be greater in larger plants, in foreign-controlled plants, in plants that engage in both primary and secondary processing, and in the dairy, fruit and vegetable and "other" food product industries.
Release date: 2002-05-28 - Articles and reports: 21-004-X20010095953Geography: CanadaDescription:
Food manufacturers, wholesalers and retailers have managed to sustain reasonable returns during the 1990s despite the challenges posed by the advent of free trade agreements and the changing eating habits of the population. This article looks at the returns on investment for businesses operating in the domestic food sector during the 1990s.
Release date: 2001-10-12 - Journals and periodicals: 88-518-XGeography: CanadaDescription:
The food-processing industry benefits from a wide a range of new advanced technologies. Technological advances include computer-based information and control systems, as well as sophisticated processing and packaging methods that enhance product quality, improve food safety and reduce costs. Continuous quality improvement and benchmarking are examples of related business practices.
This study examines the use of advanced technologies in the food-processing industry. It focuses not just on the incidence and intensity of use of these new technologies but also on the way technology relates to overall firm strategy. It also examines how technology use is affected by selected industry structural characteristics and how the adoption of technologies affects the performance of firms. It considers as well how the environment influences technological change. The nature and structure of the industry are shown to condition the competitive environment, the business strategies that are pursued, product characteristics and the role of technology.
Firms make strategic choices in light of technological opportunities and the risks and opportunities provided by their competitive environments. They implement strategies through appropriate business practices and activities, including the development of core competencies in the areas of marketing, production and human resources, as well as technology. Firms that differ in size and nationality choose to pursue different technological strategies. This study focuses on how these differences are reflected in the different use of technology for large and small establishments, for foreign and domestic plants and for plants in different industries.
Release date: 1999-12-20 - 8. Innovative Activity in Canadian Food Processing Establishments: the Importance of Engineering Practices ArchivedArticles and reports: 11F0019M1999101Geography: CanadaDescription:
This paper examines the factors contributing to innovative activity in the Canadian food processing sector. The study first focuses on the importance of research and development activity and advanced business practices used by production and engineering departments. Second, it examines the extent to which larger firm size and less competition serve to stimulate competition-the so-called Schumpeterian hypothesis. Third, the effect of the nationality of a firm on innovation is investigated. Finally, industry effects are examined.
The paper finds that business practices are significantly related to the probability that a firm is innovative. This is also the case for R&D. Size effects are significant, particularly for process innovations. Elsewhere, their effect is greatly diminished once business practices are included. Foreign ownership is significant only for process innovations and not for product innovations. Competition matters, more so for product than for process innovations. Establishments in the 'other' food products industry tend to lead when it comes to innovation, whereas fish product plants tend to lag.
Release date: 1999-11-25
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- Articles and reports: 21-601-M2005075Description:
This paper presents research carried out to determine the competitiveness of Canada's poultry processing industry and investigates the competitiveness of Canada's poultry processing industry from the perspective of output price, market structure, and productivity performance. The main objective of the research is to estimate the degree of competitiveness of Canada's poultry processing sector related to its U.S. counterpart during the ten-year period from 1991 to 2001.
Release date: 2005-10-17 - Articles and reports: 88-003-X20030026560Geography: CanadaDescription:
Food processing is one of Canada's largest manufacturing industries, consisting of more than 3,000 establishments. Employing close to 230,000 people in 1998, it boasted a gross domestic product of $15 billion that same year. The relationship between the use of advanced manufacturing technology and firm performance during the 1990s, as measured by growth in labour productivity and growth in market share, is the subject of a recently released Statistics Canada study, which finds that a high-technology orientation is closely associated with success.
Release date: 2003-06-27 - 3. Impact of Advanced Technology Use on Firm Performance in the Canadian Food Processing Sector ArchivedArticles and reports: 11F0027M2003012Geography: CanadaDescription:
This paper investigates the evolution of industrial structure in the Canadian food processing sector and its relationship to technological change. It uses 1998 special survey data on advanced technology use, plant characteristics and plant performance.
Release date: 2003-06-03 - Articles and reports: 21-601-M2002059Description:
The purpose of this paper is to examine profitability trends in the Canadian food processing industry, comparing it with other manufacturing industries during the period of 1990 to 1998.
Release date: 2002-11-14 - 5. Enhancing Food Safety and Productivity: Technology Use in the Canadian Food Processing Industry ArchivedArticles and reports: 11F0019M2002168Geography: CanadaDescription:
This paper examines the factors contributing to the adoption of advanced technologies in the Canadian food-processing sector. The numbers of technologies used by a plant is found to be highly correlated with expected gains in firm performance. The benefits of enhanced food safety and quality, as well as productivity improvements, are closely associated with technology use. Impediments that negatively affect technology use include software costs, problems with external financing, lack of cash flow for financing, and internal management problems. Even after accounting for the different benefits and costs associated with technology adoption, the numbers of advanced technologies that are adopted are found to be greater in larger plants, in foreign-controlled plants, in plants that engage in both primary and secondary processing, and in the dairy, fruit and vegetable and "other" food product industries.
Release date: 2002-05-28 - Articles and reports: 21-004-X20010095953Geography: CanadaDescription:
Food manufacturers, wholesalers and retailers have managed to sustain reasonable returns during the 1990s despite the challenges posed by the advent of free trade agreements and the changing eating habits of the population. This article looks at the returns on investment for businesses operating in the domestic food sector during the 1990s.
Release date: 2001-10-12 - Journals and periodicals: 88-518-XGeography: CanadaDescription:
The food-processing industry benefits from a wide a range of new advanced technologies. Technological advances include computer-based information and control systems, as well as sophisticated processing and packaging methods that enhance product quality, improve food safety and reduce costs. Continuous quality improvement and benchmarking are examples of related business practices.
This study examines the use of advanced technologies in the food-processing industry. It focuses not just on the incidence and intensity of use of these new technologies but also on the way technology relates to overall firm strategy. It also examines how technology use is affected by selected industry structural characteristics and how the adoption of technologies affects the performance of firms. It considers as well how the environment influences technological change. The nature and structure of the industry are shown to condition the competitive environment, the business strategies that are pursued, product characteristics and the role of technology.
Firms make strategic choices in light of technological opportunities and the risks and opportunities provided by their competitive environments. They implement strategies through appropriate business practices and activities, including the development of core competencies in the areas of marketing, production and human resources, as well as technology. Firms that differ in size and nationality choose to pursue different technological strategies. This study focuses on how these differences are reflected in the different use of technology for large and small establishments, for foreign and domestic plants and for plants in different industries.
Release date: 1999-12-20 - 8. Innovative Activity in Canadian Food Processing Establishments: the Importance of Engineering Practices ArchivedArticles and reports: 11F0019M1999101Geography: CanadaDescription:
This paper examines the factors contributing to innovative activity in the Canadian food processing sector. The study first focuses on the importance of research and development activity and advanced business practices used by production and engineering departments. Second, it examines the extent to which larger firm size and less competition serve to stimulate competition-the so-called Schumpeterian hypothesis. Third, the effect of the nationality of a firm on innovation is investigated. Finally, industry effects are examined.
The paper finds that business practices are significantly related to the probability that a firm is innovative. This is also the case for R&D. Size effects are significant, particularly for process innovations. Elsewhere, their effect is greatly diminished once business practices are included. Foreign ownership is significant only for process innovations and not for product innovations. Competition matters, more so for product than for process innovations. Establishments in the 'other' food products industry tend to lead when it comes to innovation, whereas fish product plants tend to lag.
Release date: 1999-11-25
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