INOVAÇÃO NA INDÚSTRIA DE DERIVADOS DE TRIGO NO BRASIL

Abstract

Innovation is one of the main forces that orient the entrepreneurial economic development and competitiveness. Within the food
industry, innovation gains great importance due to demographic growth, increase in income and urbanization, and the consequent
change in the profile of food in take, regarding variety, quantity and quality.The present study sought to analyze the innovation, or that
which hinders this process, within the companies of wheat derivative industry in Brazil. Primary data were obtained by a structured
questionnaire applied to companies, and complemented with secondary data related to the patents of this industry.We verified that
most companies are not innovating. The type of innovation most adopted is product innovation and company innovation, with
low degree of appropriability. For the companies that did not innovate, the economic factor is the main restriction, and the market
dominium by large companies would be the main reason for companies to not innovate. There is a series of opportunities for the
processing industry to innovate, which would benefit all segments of the production chain.

Keywords: Food, production chain, appropriability