FOOD CHEMISTRY PATENTS INFLUENCE ON PRODUCTIVITY: A CASE STUDY OF A SECTORAL APPROACH IN VARIOUS OECD COUNTRIES
Journal Title: Polish Journal of Management Studies - Year 2017, Vol 16, Issue 2
Abstract
The effects of Intellectual Property Rights (IPRs) is one of the economic mysteries of the current literature. However, at sectoral-level, it has still failed to provide any obvious empirical evidence regarding any direct link between patents and productivity. The chief contribution of this research paper is to provide empirical evidence on how chemistry patents relate to productivity growth in the case of a low-tech intensive industry (Food, Beverage and Tobacco). In order to support both the theoretical and empirical findings of the literature a dynamic regression model is tested and found a valid representation of the negative relationship between food chemistry patents granted and productivity growth in the long run. Subsequently, some conclusions and policy implications are suggested in order to support the enhanced productivity growth performance of these food industries, highlighting the importance of changes in current property protection systems<br/><br/>
Authors and Affiliations
Domicián Máté, Judit Oláh, Zoltán Lakner, József Popp
Keywords
Related Articles
- EP ID EP248680
- DOI 10.17512/pjms.2017.16.2.14
- Views 80
- Downloads 0
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