The Current State and Forecast of Food Production During the Industrial and Innovative Development of Kazakhstan
Abstract
The paper presents the results of theoretical and practical studies regarding the development of the food market in Kazakhstan. Particular attention is paid to the analysis of the current state of the food industry; the necessity of its modernization is substantiated as a condition for ensuring food security, which is an integral part of national security and a prerequisite for the sustainable development of the entire economy of Kazakhstan. The research investigated the factors that affect the development of the industry, including the state of the agro-industrial complex and its main constituent – agriculture, as the main source of raw materials for processing facilities, and the problems in the system of management and state support of the agro-industrial complex branches. The ratios of export, import and Kazakhstan’s percentage in terms of a number of crucial food products was analyzed based on the investigation of statistical material. A forecast of the development of food production in Kazakhstan was made using extrapolation of discovered trends. The obtained forecast data show that the persistence of existing trends will not change the state of the industry significantly. It is necessary to improve management and take measures for developing entrepreneurship in the food industry, which is possible only with reasonable state regulation and maintenance of the balance of interests of agricultural producers and processers.References
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[2] Bayona-Sáez, C., García-Marco, T., Sanchez-García, M. 2013. The impact of open innovation on innovation performance: The case of Spanish agri-food firms. In Open Innovation in the Food and Beverage Industry. Martinez, M.G. (Ed.). Cambridge: Elsevier. 362.
[3] Bigliardi, B., Galati, F. 2013a. Innovation Trends in the food industry: The case of functional foods. Trends in Food Science and Technology 31: 118–129
[4] Bigliardi, B., Galati, F. 2013b. Models of adoption of open innovation within the food industry. Trends in Food Science and Technology 30: 16–26
[5] Food and Agriculture Organisation. 2013. Food Wastage Footprint Impacts on Natural Resources. Rome: Technical Report, FAO. 326.
[6] Fortuin, J.M., Omta, S.W. 2009. Innovations drivers and barriers in food processing. British Food Journal 111: 839–851.
[7] Garcia Martinez, M., Lazzarotti, V., Manzini, R., Sánchez García, M. 2014. Open innovation strategies in the food and drink industry: determinants and impact on innovation performance. International Journal of Technology Management 66(3): 212-242.
[8] Garnett, T. 2013. Food sustainability: Problems, perspectives and solutions. Proceedings of the Nutrition Society 72: 29–39.
[9] Hess, S., Siegwart, R.Y. 2013. R&D Venture: proposition of a technology transfer concept for breakthrough technologies with R&D cooperation: A case study in the energy sector. The Journal of Technology Transfer 38(2): 153-179.
[10] Hultman, M., Opoku, R.A., Salehi-Sangari, E., Oghazi, P., Thong Bui, Q. 2008. Private Label Competition: The Perspective of Swedish Branded Goods Manufacturers. Management Research News 31(2): 125-141.
[11] Kim, K.Y. 2012. Strategic R&D alliance factors that impact innovation success in the biotechnology industry. International Journal of Technology Management 59(2): 116-138.
[12] Kühne, B., Lefebvre, V., Gellynck, X. 2013. Knowledge exchange in innovation networks: How networks support open innovation in food SMEs. Proc. Food Syst. Dyn. 73: 181–196.
[13] Kumar, N., Steenkamp, J.B. 2007. Private Label Strategy - How to Meet the Store Brand Challenge. Boston: Harvard Business School Publishing. 276.
[14] Laperche, B., Liu Z. 2013. SMEs and knowledge-capital formation in innovation networks: a review of literature. Journal of Innovation and Entrepreneurship 2, 11-21.
[15] Mahdjour, S., Fischer, S. 2014. International corporate entrepreneurship with born global spin-along ventures—a cross-case analysis of telekom innovation laboratories' venture portfolio. International Journal of Innovation Management 18(03): 286-295.
[16] Marion, T., Fixson, S. 2014. Factors Affecting the Use of Outside, Intermittent Resources during NPD. International Journal of Innovation Science 6(1): 1-18.
[17] Markham, S.K., Gentry, S.T., Hume, D., Ramachandran, R., Kingon, A.I. 2005. Strategies and tactics for external corporate venturing. Research-Technology Management 48(2): 49-59.
[18] Martinez, M.G. (Ed.) 2013. Open Innovation in the Food and Beverage Industry. Cambridge: UK Elsevier. 473.
[19] Martinez, M.G. 2014. Co-creation of value by open innovation: Unlocking new sources of competitive advantage. Agribusiness 30: 132–147.
[20] Omarkhanova, Z.M., Esbergenova, L.R., Makisheva, Z.A. and Kishibekova, G.K. 2016. Modernization of Securities Market in Kazakhstan. International Electronic Journal of Mathematics Education 11(7): 2047-2056.
[21] Rayapura, A. 2014. Startup Growing Zero Carbon Food in London Underground Tunnels Has Investors Clamoring Sustainable Brands the Bridge to Better Brands. URL: http://www.sustainablebrands.com/news_and_views/startups/aarthi_rayapura/startup_growing_zero_carbon_food_london_underground_tunnels
[22] Saguy, I.S. 2013. Academia-Industry Interaction in Innovation: Paradigm Shifts and Avenues for the Future. In Advances in food process engineering research and applications. New York: Springer. 656.
[23] Therrien, P., Hanel, P. 2009. Innovation and Establishments’ Productivity in Canada: Results from the 2005 Survey of Innovation. Groupe de Recherche en Économie et Développement International 9: 16-25.
[24] Thornhill, S. 2006. Knowledge, Innovation and Firm Performance in High- and Low Technology Regimes. Journal of Business Venturing 21: 687–703.
[25] Trott, P. 2012. Innovation Management and New Product Development. Hampshire: Pearson Education Limited. 385.
[26] Wielens, R. 2013. Accelerating the innovation cycle through intermediation: The case of Kraft’s melt-proof chocolate bars. In Open Innovation in the Food and Beverage Industry. Martinez, M.G. (Ed.). Cambridge: Elsevier. 483.
[27] Akhmetova K.A., Kamenova M.Zh. 2015. The current state of the agro-industrial sector of Kazakhstan. Analytical review. Astana: National Center of Scientific and Technical Information. 474.
[28] Balabanov V.S., Borisenko Ye.N. 2002. Food security. Moscow: Economics. 322.
[29] Bashilov D.V., Zhigalov A.N. 2010. Methodological aspects of design and implementation features of a system of balanced effectiveness indicators at food companies. Collection of Reports Efficient Food Technologies Methods and Means of Their Implementation. Part III. Moscow: Moscow State University of Food Production. 155.
[30] Vdovina I.V. 2009. Forming a strategy implementation mechanism at food companies. Belgorod University of Consumer Cooperation Bulletin 3(18): 115-127.
[31] Kuznetsov S.A. 2010. Some problems of legal support of food security. Agricultural and Land Law 12: 155-165.
[32] Industry program of development of Kazakhstan’s production for 2010-2014. 2010. Astana. 84.
[33] Statistics digest. 2015. Agriculture, forestry, and fishery of Kazakhstan in 2014. Astana. 107.
Published
2016-08-20
How to Cite
KAMENOVA, Mazken Zh. et al.
The Current State and Forecast of Food Production During the Industrial and Innovative Development of Kazakhstan.
Journal of Advanced Research in Law and Economics, [S.l.], v. 7, n. 3, p. 545-553, aug. 2016.
ISSN 2068-696X.
Available at: <https://journals.aserspublishing.eu/jarle/article/view/186>. Date accessed: 04 dec. 2024.
Section
Journal of Advanced Research in Law and Economics
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