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Ameliorer la salubrite des aliments et la productivite : utilisation de la technologie dans le secteur de la transformation des aliments au Canada

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  • Sabourin, David
  • Baldwin, John R.

Abstract

Le present document porte sur les facteurs qui contribuent a l'adoption de technologies de pointe dans le secteur de la transformation des aliments au Canada. On a observe un rapport tres important entre le nombre de technologies utilisees par une usine et les gains de rendement escomptes. D'autre part, les avantages que presentent une plus grande qualite et salubrite des aliments ainsi que les accroissements de la productivite sont etroitement lies a l'utilisation de la technologie. Les obstacles a l'utilisation de la technologie comprennent le cout des logiciels, les problemes de financement externe, l'absence de liquidites pour le financement et les problemes de gestion interne. Meme en tenant compte des differents avantages et couts associes a l'adoption de la technologie, on a constate que les plus grandes usines, celles qui sont controlees par des interets etrangers et celles qui font de la premiere transformation et de la transformation secondaire de meme que celles des branches d'activite des produits laitiers, des fruits et legumes et des produits alimentaires adoptent un plus grand nombre de technologies de pointe.

Suggested Citation

  • Sabourin, David & Baldwin, John R., 2002. "Ameliorer la salubrite des aliments et la productivite : utilisation de la technologie dans le secteur de la transformation des aliments au Canada," Direction des études analytiques : documents de recherche 2002168f, Statistics Canada, Direction des études analytiques.
    • Handle: RePEc:stc:stcp3f:2002168f
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    References listed on IDEAS

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