NDLI: L’innovation dans les entreprises agroalimentaires

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L’innovation dans les entreprises agroalimentaires

Content Provider	Semantic Scholar
Author	Gaudé, Laurence
Copyright Year	2019
Abstract	Entre 2012-2014 et 2014-2016, le taux d’innovation dans les industries agroalimentaires francaises recule legerement, de 69 % a 65 %, mais reste superieur a celui de 2010-2012 (61 %). Sur cette periode, les secteurs les plus innovants sont ceux de la transformation ou conservation de fruits et legumes, de la fabrication d’autres produits alimentaires (the, cafe, chocolat, cacao, condiments…) et de la boulangerie - pâtisserie. L’ innovation est plus frequente dans les industries agroalimentaires que dans les industries manufacturieres (65 % contre 60 %). Les entreprises agroalimentaires innovantes augmentent leurs depenses d’innovation (2,2 % du chiffre d’affaires) mais celles-ci restent cependant toujours inferieures a celles de l’industrie manufacturiere (3,3 %). Les industries agroalimentaires innovent plus souvent en marketing et deposent plus de marques mais moins de brevets que celles de l’industrie manufacturiere. En 2016, un quart des industries agroalimentaires ont innove dans au moins une activite logistique, proportion superieure a celle de l’industrie manufacturiere. Dans les industries agroalimentaires, la presence de l’entreprise a l’exportation ou la taille de l’entreprise favorise davantage l’innovation que dans l’industrie manufacturiere.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://agreste.agriculture.gouv.fr/IMG/pdf/Dossier2019-3.pdf
Alternate Webpage(s)	https://www.epsilon.insee.fr/jspui/bitstream/1/99574/1/dossier3_2019.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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