KUŞAT, Nurdan Süleyman Demirel Üniversitesi - Eğridir MYO, - Büro Yönetimi ve Yönetici Asistanlığı Bölümü, Turkey

A Study Based On “The Role Of Traditional Food Products On Regional Development” and “Innovation Characteristics of Traditional Food Products”: Example of Afyon

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Alteration emerged with competition that has increased with globalisation in the world economies, especially after 1980s., has brought into question differentiation and innovation in brief. Sustainability of both firms and countries has come to a state related to innovation in that new economical system. Turkey stands out with its production potential in industrial products based on agriculture. That research will be carried in a food sub-sector which has get famous with its traditional structure in today’s progressive and changing food sector, not in a food sub-sector which produces by using advanced technology in modern context, in Turkey. That sub-sector which has get famous with its traditional structure is a “Confectionary, Cacao, and Chocolate Sub-sector”. General aim is to evaluate competitive capacity of that sub-sector, which emphasises traditional products, by revealing innovation characteristic.

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Innovation , Competitive Power , Sustainability , Traditional Food Products , Confectionary , Cacao , and Chocolate Sub , sector

Journal Of Management an‎d Economics

275