COMPETIVINESS OF SERBIAN FOOD INDUSTRY IN PRODUCT AND PACKAGE DESIGN
Keywords:
design, product, package, food industry, competitions, enterprises in SerbiaAbstract
This paper is an attempt to indicate on one of the options for strengthening the competitiveness of the domestic food industry. This possibility is founded in the recognition of product design and packaging as an important factor in competitiveness. In order to determine the extent to which food industry in Serbia believe that the product design and packaging is a factor of competitiveness, a research was undertaken. The basic hypothesis in research was that the reason for bad competitiveness may be conservative attitude toward design, insufficient investment and lack of incentives. The research included the perception of design as a factor of competitiveness, the practice of food industry in this field, and comparation of this data with data from other industries. Data collected by the empirical research enabled the confirmation of the basic hypothesis. They also gave the recommendations that the enterprises in food industry and creators of development strategies and economic policies should pay special attention on product design and packaging if they want to improve the competitiveness.
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References
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29. Vazques, D, Bruce, M, (2002); Design management – the unexplored retail marketing competence, International Journal of Retail & Distribution Management Vol. 30, No. 4, pp. 202-210
30. Venkatesh, A, Meamber, L. A, (2008); The aesthetics of consumption and the consumer as an aesthetic subject, Consumption Markets & Culture, Volume 11, Iss. 1, pp. 45-70
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32. Walsh, V, Roy, R, Bruce, M, Potter, S, (1992); Winning by design, technology, product design and international competitiveness, Blackwell, Oxford
33. Weggeman, M, Lammers, I, Henk Akkermans, H, (2007); Aesthetics from a design perspective, Journal of Organizational Change Management, Vol. 20 Iss. 3, pp. 346 – 358
34. Yamamoto, M, Lambert, D, (1994); The impact of product aesthetics on the evaluation of industrial products, Journal of Product Innovation Management, Volume 11, Iss. 4, pp. 309-324
2. Bogue, J, (2001); New product development and the Irish food sector: a qualitative study of activities and processes, Irish Journal of Management, Vol. 22, No. 1, pp. 171-193
3. Borja de Mozota, B, (2003); Design management - using design to build brand value and corporate innovation, Allworth Press, New York
4. Brown, T, (2008); Design thinking, Harvard Business Review, June, pp. 84-96
5. Bruce, M, Cooper, R, Vazquez, J, (1999); Effective design management for small businesses, Design Studies, Vol. 20, No. 3, pp. 297-315
6. Bruhn, C. M, (2007); Enhancing consumer acceptance of new processing technologies, Innovative Food Science and Emerging Technologies, Vol. 8, Iss. 4, pp. 555–558.
7. García-Arca, J, Prado, J. C, (2008); Packaging design model from a supply chain approach, Supply Chain Management: An International Journal, Vol. 13, No. 5, pp. 375-380
8. Gemser, G, Leenders, M, (2001); How integrating design in the product development process impacts on company performance, The Journal of Product Innovation Management, Vol. 18, No. 1, pp. 28-38
9. Grzecznowska, A, (2005); Design impact on the economic output of enterprises and their competitive position, Joining Forces Conference on the University of Art and Design, 22-24 September, Helsinki
10. Kotler, P, Rath, G. A, (1984); Design: a powerful but neglected strategic tool, Journal of Business Strategy, Vol. 5, No. 2, pp. 16-21
11. Larsen, P, Lewis, A, (2006); Confronting barriers to innovation, International Journal of Entrepreneurship and Innovation, Vol. 7, No. 2, pp. 121-126
12. Lockwood, T, (2009); Design thinking: integrating innovation, customer experience, and brand value, Random House, New York
13. Lorenz, C, (1986); The design dimension: product strategy and the challenge of global marketing, Basil Blackwell Ltd, Oxford
14. Mahalik N. P, Nambiara A. N, (2010); Trends in food packaging and manufacturing systems and technology, Trends in Food Science & Technology, Vol. 21, No. 3, pp. 117-128
15. Milton, H. (1991); Packaging design, Bourne Press Ltd, Bournemouth
16. Moskowitz, H. R, Reisner, M, Lawlor, J. B, Deliza R, (2009); Packaging research in food product design and development, Wiley-Blackwell, Hoboken
17. Нацрт плана стратегије руралног развоја Србије, (2009.); Министарство пољопривреде, шумарства и водопривреде, Београд
18. Радојевић, Предраг Д, (2011.); Дизајн производа и паковања као чинилац конкурентности предузећа у Србији, Индустрија, Економски институт, Београд, бр. 3/2011, стр. 61-87
19. Raulik, G, (2004); Models of design intervention, Future Ground – Design Research Society – International Conference, 17-21 Novembre, Melbourne
20. Roger, M, (2009); Design of business: why design thinking is the next competitive advantage, Harvard Business Press, Boston
21. Rundh, B, (2009); Packaging design: creating competitive advantage with product packaging, British Food Journal, Vol. 111, Iss. 9, pp. 988 – 1002
22. Schmitt, B. H, Simonson, A, (1997); Marketing aesthetics: The strategic management of brands, identity and image, Free Press, New York
23. Siegrist, M, (2008); Factors influencing public acceptance of innovative food technologies and products, Trends in Food Science & Technology, Vol. 19, No. 11, pp. 603-608
24. Silayoi, P, Speece, M, (2004); Packaging and purchase decisions: an exploratory study on the impact of involvement level and time pressure, British Food Journal, Vol. 106, Iss. 8, pp.607 – 628
25. Стратегија и политика развоја индустрије Србије 2011-2020. године, (2011.); Влада Републике Србије, Београд
26. Stewart-Knox, B, Mitchell, P, (2003); What separates the winners from the losers in new food product development, Trends in Food Science & Food Technology, Vol. 14, No. 1/2, pp. 58-63
27. Svengren, L, (1994.); Bahco tools: the development of design as a strategic resource and core competence, Design Management Journal, Vol. 5, No. 2, pp. 56-62
28. van Boekel, M. A. J. S, (2009); Innovation as science, in: Moskowitz, H. R, Saguy, I. S, Straus, T, (ed.), An integrated approach to new food product development, CRC Press,Taylor & Francis Group, pp. 37-52
29. Vazques, D, Bruce, M, (2002); Design management – the unexplored retail marketing competence, International Journal of Retail & Distribution Management Vol. 30, No. 4, pp. 202-210
30. Venkatesh, A, Meamber, L. A, (2008); The aesthetics of consumption and the consumer as an aesthetic subject, Consumption Markets & Culture, Volume 11, Iss. 1, pp. 45-70
31. Von Stamm, B, (2003); Managing innovation, design and creativity, John Wiley & Sons Ltd, Chichester
32. Walsh, V, Roy, R, Bruce, M, Potter, S, (1992); Winning by design, technology, product design and international competitiveness, Blackwell, Oxford
33. Weggeman, M, Lammers, I, Henk Akkermans, H, (2007); Aesthetics from a design perspective, Journal of Organizational Change Management, Vol. 20 Iss. 3, pp. 346 – 358
34. Yamamoto, M, Lambert, D, (1994); The impact of product aesthetics on the evaluation of industrial products, Journal of Product Innovation Management, Volume 11, Iss. 4, pp. 309-324
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Published
2011-12-31
How to Cite
Radojevic, P. D., & Marjanovic, D. (2011). COMPETIVINESS OF SERBIAN FOOD INDUSTRY IN PRODUCT AND PACKAGE DESIGN. Ekonomika Poljoprivrede, 58(4), 735–748. Retrieved from https://ea.bg.ac.rs/index.php/EA/article/view/619
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Professional paper
