CAPACITY FOR INNOVATION AND PRODUCT DEVELOPMENT OF FOOD INDUSTRY IN REPUBLIC OF MACEDONIA
CAPACITY FOR INNOVATION AND PRODUCT DEVELOPMENT OF FOOD INDUSTRY IN REPUBLIC OF MACEDONIA

Summary/Abstract: There is a consensus among the researches and the practitioners that the capacity for innovation is crucial for competitiveness of companies and their respective national economies. Innovative endeavors of companies bring improved products and efficient manufacturing, distribution and marketing. Our research shows that the Macedonian food industry puts emphasis on the technology and the financial issues when decides on new product launching. The “soft” areas of marketing or human relations are considered sufficient or their importance is not adequately recognized. This is consistent with the Global Competitiveness ranking of Macedonia as efficiency driven economy. Following the triple helix model, companies in food industry in Republic of Macedonia could benefit if they cooperate more with the scientific institutions, work together in business cluster, or use the support of the state established Innovativeness Fund. Our companies should work more on systematic scouting of the mega trends in the industry, in the standards of food safety and in the area of the growing social concerns about food ingredients that are considered not adequate or even dangerous for consumers. The concern for these trends should replace the current technology and finance orientation in their decision-making. Moreover, the development of the staff, the reestablished R&D departments and intensive business networking and clustering should also get more attention in order the Macedonian food industry to be more competitive on the regional and the global market.

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