1. Acceptance of Novel Technologies by the Irish Food Industry Agricultural Economic Society of Ireland Student Seminar 5th November 2009 Gráinne Kavanagh

2. Objectives Introduction Outline the research Illustrate the findings so far Outline the next step of the research

3. Introduction ‘ Aim ‘to promote the study and understanding of economics and sociology in relation to agriculture and the rural community’ (AESI website, accessed Oct 2009) No of farms 132,700 Employment Direct – 50,000 Indirect – 60,000 Annual Output: €20 billion (2008) Exports €8.16 billion Irish Agri-Food Sector

4. Novel Food Technologies Products Packaging Processes

5. Literature review of area Patent-trademark of Irish Food Companies Postal Questionnaire to Irish Food Companies In depth face to face interviews with management personnel from ~20 food companies Results and dissemination Methodology

6. Central Concepts in Technological Innovation Human CapitalFirm’s structure Firm performance External Environmental conditions Industry Regulatory Knowledge Economic Firm strategies Commercial outputs Knowledge outputs Firm’s Absorptive Capacity Recognise and understand new external knowledge Assimilate valuable external knowledge Apply external knowledge Internal Outputs Source: Modified version of LANE, P. J., KOKA, R. K. & PATHAK, S. (2006) The reification of absorptive capacity: a critical review and rejuvenation of the construct. Academy of Management Review, 31, 833-863. p856

7. External Factors Knowledge Economic Industry Regulatory

8. Internal Factors Human Capital  Skills base  Education level  Work experience Structure  Size  Decentralization/ centralization Strategies and polices  Orientation  Innovative environment  Technological evaluation

9. Absorptive capacity Human CapitalFirm’s structure Firm performance External Environmental conditions Industry Regulatory Knowledge Economic Firm strategies Commercial outputs Knowledge outputs Firm’s Absorptive Capacity Recognise and understand new external knowledge Assimilate valuable external knowledge Apply external knowledge Internal Outputs

10. Commercial Outputs Knowledge outputs Firm Performance

11. Patent Search Methodology  N = 68 Irish Food Companies as per Irish Times Top 1000 list (ranked by turnover)  18/63 classified as Small or Medium Companies* *SMEs as per European Commission Definition i.e. <250 employees and Turnover </= €50 million

12. Relevance to industry and dissemination Input from advisory group Technologies to include Questionnaire Interviews Dissemination  Channel  Most effective route

13. Conclusion Patent Search Quantitative postal survey Qualitative in depth interviews Collate results Disseminate to industry and Government bodies Economic benefit Literature review

14. References Images http://conservationreport.com/2008/08/10/africa-baobab-fruit-recast-as-european-superfood/ http://www.allaboutfeed.net/news/efsa-approves-new-pioneer-gm-maize-id2632.html http://www.functionalfoods.com.au/index.php?option=com_content&task=view&id=56 http://www.foodscience.csiro.au/fpc/Detail.php?EqId=96 http://www.hkjcicm.org/Questionnaire/img/questionnaire.jpg http://immunocal.ca/images/Patents2.jpg http://naturestelevision.wordpress.com/2008/05/01/summer-must-haves/ References http://www.marketresearch.com/product/display.asp?productid=1080567 http://www.bccresearch.com/report/FOD035B.html