Designing and the Explanation of the Innovation Model in Production of the Food Products through a Study in the JAMM and ROZE TALAEE Food Products Industries Group
Subject Areas :
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Keywords: Innovation, Food Products, Fuzzy Delphi, Interpretive Structural Modeling (ISM),
Abstract :
Nowadays, everything is changing and transforming, and the competitors are seeking for increasing in their own market share through reaching to the competitive advantage. The considering of the innovation, as one of the alternatives for increasing in competitive advantage within commercial dynamic environments and contexts, is an essential matter. On the other hand, there are various factors which are influential on the innovation. These factors, therefore, must be studied. Indeed, the purpose of the present research is designing and explanation of the innovation model in the production of food products. The methodology of the present study, in term of purpose, is an applied one, and in term of nature and method, is a descriptive-analytical study. Statistical population of the study includes the experts and managers of the JAMM and ROZE TALAEE Production and Packaging Industries Group. In the present research, after reviewing the literature, influential factors on the innovation process recognized and organized in three dimensions (behavioral factors, structural factors, and environmental factors). Research dada have been gathered and analyzed by using the questionnaire and Fuzzy Delphi Techniques and Interpretive Structural Modeling (ISM). The results of ranking of the research variables using Interpretive Structural Modeling (ISM) test, after identification of the main variables, showed that the innovation performance, commerce, productivity, research and development (R&D), and venturing on the knowledge components as the most impressionable variables ranked in the upmost level, and the world economic streams and innovation policies components as the most influential variables ranked in the lowest level.
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