Theoretical aspects of innovative markets organization in the food industry

Abstract

The local organizational factors which act on the background of the general trends of the industrial markets of the food industry and influence the choice of the certain organizational relations by the business entities and the formation of innovative niches have been studied. It is proved that a market niche is a set of factors localized in space and time which determines the preference of a particular form of production organization in competition with the leading forms. This innovative niche is the combination of quite urgent and perceived needs with not quite deliberate, non-traditional forms, methods and techniques to meet them. It is found that the development of innovative niches is performed due to the effect of many factors including: general economic situation in the country, full resourcing production; market conditions; qualified marketing, management and professionalism etc. At the same time, in modern conditions, innovative niche is formed “at the intersection of” two or more segments of the different markets. It is justified by the characteristics of innovative niche in today's market. Innovative niches are based on the new knowledge of several sciences and therefore require a strong scientific support. The development of a globally competitive niche of the innovation production can not be improved without a developed scientific infrastructure.