{"_buckets": {"deposit": "6a4a97db-246a-4ac3-aaaf-eb25bfbf16bb"}, "_deposit": {"created_by": 20, "id": "5494", "owner": "20", "owners": [20], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "recid", "value": "5494"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/5494", "sets": ["1582963436320", "user-yueco"]}, "author_link": [], "communities": ["yueco"], "control_number": "5494", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Innovation and Performance of Confectionery Business ( Ma Phyo, 2018)", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "In manufacturing sector of Myanmar, food industry comprises the largest percentage whereas the confectionery business takes the largest role in food industry. Mandalay is the early well-developed region in Upper Myanmar with regard to the strategic point of trading. This study intends to examine the drivers of innovation in confectionery businesses in Mandalay, to identify the influencing types of innovation on firm performance and to analyze the impact of innovation on firm performance. To identify the factors influencing innovation and business performance, 89 confectionery businesses located in Mandalay were randomly selected and analyzed. It was found that the intellectual capital has positive and highly significant effect on all three types of innovation. Concerning the type of innovation, the majority of firms mainly used product innovation. Product innovation affects the firm performance in terms of number of employees, production volume, sale volume and profit. Market innovation affects only two performance measures: number of employees and profit. The lack of innovative personality in the part of owner and manager and education and skill in the part of workforce are major deterrents for the growth of confectionery businesses. To successfully compete with rivals and new entrants, the confectionery businesses need to conduct continuous innovation and also need to consider all the drivers of innovation in order to retain the market share and pursue future prosperity through sustainable competitive advantages.\n\n\nIn manufacturing sector of Myanmar, food industry comprises the largest percentage whereas the confectionery business takes the largest role in food industry. Mandalay is the early well-developed region in Upper Myanmar with regard to the strategic point of trading. This study intends to examine the drivers of innovation in confectionery businesses in Mandalay, to identify the influencing types of innovation on firm performance and to analyze the impact of innovation on firm performance. To identify the factors influencing innovation and business performance, 89 confectionery businesses located in Mandalay were randomly selected and analyzed. It was found that the intellectual capital has positive and highly significant effect on all three types of innovation. Concerning the type of innovation, the majority of firms mainly used product innovation. Product innovation affects the firm performance in terms of number of employees, production volume, sale volume and profit. Market innovation affects only two performance measures: number of employees and profit. The lack of innovative personality in the part of owner and manager and education and skill in the part of workforce are major deterrents for the growth of confectionery businesses. To successfully compete with rivals and new entrants, the confectionery businesses need to conduct continuous innovation and also need to consider all the drivers of innovation in order to retain the market share and pursue future prosperity through sustainable competitive advantages.\n\n\n\nIn manufacturing sector of Myanmar, food industry comprises the largest percentage whereas the confectionery business takes the largest role in food industry. Mandalay is the early well-developed region in Upper Myanmar with regard to the strategic point of trading. This study intends to examine the drivers of innovation in confectionery businesses in Mandalay, to identify the influencing types of innovation on firm performance and to analyze the impact of innovation on firm performance. To identify the factors influencing innovation and business performance, 89 confectionery businesses located in Mandalay were randomly selected and analyzed. It was found that the intellectual capital has positive and highly significant effect on all three types of innovation. Concerning the type of innovation, the majority of firms mainly used product innovation. Product innovation affects the firm performance in terms of number of employees, production volume, sale volume and profit. Market innovation affects only two performance measures: number of employees and profit. The lack of innovative personality in the part of owner and manager and education and skill in the part of workforce are major deterrents for the growth of confectionery businesses. To successfully compete with rivals and new entrants, the confectionery businesses need to conduct continuous innovation and also need to consider all the drivers of innovation in order to retain the market share and pursue future prosperity through sustainable competitive advantages."}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-09-25"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Dr. Phyo PhD. Commerce.docx", "filesize": [{"value": "1.9 Mb"}], "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "", "size": 1900000.0, "url": {"url": "https://meral.edu.mm/record/5494/files/Dr. Phyo PhD. Commerce.docx"}, "version_id": "b8efc5c3-54b8-4650-a8d7-afb19f4e3def"}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_awarding_university": "Yangon University of Economics", "subitem_supervisor(s)": [{"subitem_supervisor": "Prof.Dr.Daw Soe Thu"}]}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Phyo"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Other"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Dissertation"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2018-06-01"}, "item_title": "Innovation and Performance of Confectionery Business ( Ma Phyo, 2018)", "item_type_id": "21", "owner": "20", "path": ["1582963436320", "1582965742757"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000005494", "pubdate": {"attribute_name": "Deposit date", "attribute_value": "2020-09-25"}, "publish_date": "2020-09-25", "publish_status": "0", "recid": "5494", "relation": {}, "relation_version_is_last": true, "title": ["Innovation and Performance of Confectionery Business ( Ma Phyo, 2018)"], "weko_shared_id": -1}