Competitiveness in International Food Markets draws together papers that define and evaluate the concepts that underlie firm, sector, and national competitiveness in international food markets for all types of food products.
Part One: Introduction 1. Introduction Part Two: Conceptual Foundations and Assessments from Business Strategies 2. Competitiveness: Definitions, Useful Concepts, and Issues 3. A Framework for Assessing National Competitiveness and the Role of Private Strategy and Public Policy 4. Innovation, Entrepreneurship, and Non-price Factors: Implications for Competitiveness in International Trade 5. Importance of Non-price Factors to Competitiveness in International Food Trade Part Three: Conceptual Foundations and Assessments from Trade and Macroeconomic Theory 6. Conceptual Foundations from Trade, Multinational Firms, and Foreign Direct Investment Theory 7. International Competitiveness: Implications of New International Economics 8. Technical Progress, Capital Formation, and Growth of Productivity 9. Competitive Pressure, Productivity Growth, and Competitiveness Part Four: Assessments of the Competitiveness of National Food Sectors 10. Assessing the International Competitiveness of the United States Food Sector 11. Assessing the Role of Foreign Direct Investment in the Food Manufacturing Industry 12. Assessing the Competitiveness of the Canadian Food Sector 13. Market Mass Competitiveness in the Canadian Food Industry 14. Assessing the Role of Competitiveness in Shaping Policy Choices: A Canadian Perspective 16. Assessing the International Competitiveness of the New Zealand Food Sector 16. Assessing the International Competitiveness of the Danish Food Sector Part Five: Commentary and Implications 17. Commentary and Implications