scholarly journals EMPING MADE OF CASSAVA IN SUKYAMAI VILLAGE SUB-DISTRICT PULO BANDRING DISTRICT ASSAHAN

2018 ◽  
Vol 2 (1) ◽  
pp. 158
Author(s):  
Eko Wahyu Nugrahadi ◽  
Sahat Siagian ◽  
Wahyu Tri Atmojo
Keyword(s):  
Success Rate ◽  
Sweet Potato ◽  
Product Innovation ◽  
Consumer Demand ◽  
New Products ◽  
New Product ◽  
Design Tools ◽  
Packaging Design ◽  
Innovative Products ◽  
Processed Products

AbstractGrated chips business developed by Mr. Bakri and Mrs. Armawati in Sukadamai Village Pulo Bandring District is still less developed and needs to be assisted. The process of grated chips production is still constrained by the low skills or innovation of processed products made from cassava produced. The two partners only make the grate, while the competition for this business continues to increase. Each day the chips grated production of these partners business can produce a total of 60 kg / day or 56 packs of grated chips. Beside that, there is still modern markets demand or cake shops that can not be fulfilled due to the lack of knowledge of partners about innovative products based on cassava and packaging design. In relation to the problems faced by both partners, Pak Bakri and Mrs. Armawati, then in the program of dedication to the community in accordance with the agreement of both partners have been planned and realized the existence of training and production simulation by making new products in the form of emping based sweet potato that can be produced by these two partners with total 90 kg / day or 120 packs/day using a cassava grinder. It also planned the procurement of packaging design tools to assist marketing programs in the fulfillment consumer demand of modern market or cake shops. The purpose of all these activities is to maintain the continuity of business or continuity of grated chips business developed by Mr. Bakri and Mrs. Armawati in Sukadamai Village Pulo Bandring sub-district. The success rate of this devotion program to community has been completed, such as: 1. There is a new product that can be produced by the business of Mr. Bakri and Mrs. Armawati, 2. The existence of cassava grinder, 3. The existence of packaging design tools, 4. The existence of packaging design.Keywords: Product Innovation, Emping made of Cassava, Packaging Design

Risks Management in Agile New Product Development Project Environments

2018 ◽  
Vol 7 (4) ◽  
pp. 37-67 ◽  
Author(s):  
Brian J. Galli ◽  
Paola Andrea Hernandez Lopez
Keyword(s):  
New Product Development ◽  
Management Practices ◽  
New Products ◽  
New Product ◽  
Development Project ◽  
Manufacturing Companies ◽  
Customer Requirements ◽  
Product Development Project ◽  
Agile Practices ◽  
Innovative Products

This article reviews the risks associated with the implementation of Agile Project Management practices in projects that involved new products development in manufacturing companies and identified according to existing research the best strategies to approach those risks. Further, this article analyzes the events that can affect the implementation of APM practices in projects that involve the development of new products within manufacturing companies and provides some strategies to mitigate, avoid, and minimize the likelihood if they become risks and its impact in the customer requirements. Principal risks in manufacturing companies were highlighted, and its probability and impact were evaluated regarding scope, quality, schedule, and cost. Risk responses and strategies were noted align with the purpose of the agile practices, which is to deliver innovative products quickly and with high-quality standards.

scholarly journals Competence measurement of production enterprises in product innovations for technological and marketing strategies

2021 ◽  
Vol 43 ◽  
pp. 114-134
Author(s):  
Ireneusz P. Rutkowski ◽  
◽  
◽  
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Product Innovation ◽  
Information Needs ◽  
New Products ◽  
New Product ◽  
Industrial Enterprises ◽  
Industrial Companies ◽  
Product Innovations ◽  
Value Contribution

Aim/purpose – This paper attempts to arrange and present the methods of measuring the competences of production enterprises in the field of product innovations.Design/methodology/approach– The method used in this paper is a literature review, in the area of new product development management. The author assumes that the re-view and conceptual nature of this research is dominant.Findings– The obtained results indicate the importance of measurement in product innovation competencies and provide various metrics in this field. The author proposes new indicators to measure competencies in this area, i.e., the intensity of competition on new products market. Research implications/limitations– The results provide a basis for improving efforts of production enterprises in the field of product innovations. The limitations of the study include a complex character of considered theoretical constructs. Sets of measures must be adapted to the information needs of a specific enterprise.Originality/value/contribution– The values of these indicators reflect the directions of industrial enterprises’ conduct in the process of developing new products and technolo-gies. Moreover, these indicators show the strength of linking technology with the effec-tiveness of new product development, and consequently with the enterprise marketing, economic and financial efficiency. The contribution of research to the development of management sciences primarily includes the formulation of a set of indicators whose level determines product innovation competencies in industrial companies. Keywords: competence measurement, product innovation, production enterprise, new product, technical and marketing strategy.JEL Classification: O31, O32, M21

The Demand for a New Product

2018 ◽  
Author(s):  
Paul Stoneman ◽  
Eleonora Bartoloni ◽  
Maurizio Baussola
Keyword(s):  
Product Innovation ◽  
New Technologies ◽  
New Products ◽  
New Product ◽  
Learning Differences ◽  
Change Over Time ◽  
Price Expectations ◽  
Over Time

This is the first of three chapters that review the factors that drive the demand for, supply of, and the incentives to introduce new products. It explores the determination of the demand for newly launched products, with emphasis upon intertemporal development. Parallels are drawn with the literature on the diffusion of new technologies and it is emphasized how learning, differences between buyers, stock effects, order, and other effects impact upon the demand. The issue of new suppliers offering further products on the market is explored with a distinction between new to market and new to firm products and between horizontal and vertical innovations. The demand for a product innovation may change over time as products, knowledge, and the number of suppliers changes. One might expect that prices (and price expectations) play a major role in the determination of demand, but many other factors also come into play.

A Novel Course in Product Innovation

2008 ◽  
Author(s):  
Glenn E. Vallee
Keyword(s):  
New England ◽  
New Product Development ◽  
Product Innovation ◽  
Engineering Students ◽  
New Product ◽  
Corporate Environments ◽  
Innovative Products ◽  
Local Companies ◽  
Market Pressures ◽  
Further Development

A novel course in Product Innovation has been developed at Western New England College which partners teams of senior level mechanical engineering students with local companies for the purpose of bringing fresh insights to the development of new and innovative products. Students benefit through exposure to real-world corporate environments, time to market pressures and contact with all departments typically involved in the New Product Development (NPD) process. Participating corporations benefit from the unique and often revolutionary ideas developed by students who have no preconceived notions about potential innovations, and by a renewed enthusiasm brought to the process by the students. Students perform benchmarking analyses, conduct consumer and market research, and develop functional prototypes of the new product concepts. Participating corporations support the course by providing funding for prototype fabrication and the purchase of benchmark samples, as well as engineering, marketing and sales support throughout the NPD process. To date, 60% of the products developed in the course have been approved for further development by the participating companies. The course has proven to be so successful that the School of Engineering at Western New England College is considering expanding the course to an interdisciplinary, two semester experience.

scholarly journals FUZZY-MULTIPLE APPROACH TO RISK ASSESSMENT UNDER THE CONDITIONS OF MANAGEMENT DIGITALIZATION IN ENTERPRISE ACTIVITY

2021 ◽  
Vol 5 (40) ◽  
pp. 263-275
Author(s):  
A. Mazaraki ◽  
I. Fedulova ◽  
Yu. Drozdova ◽  
S. Bai
Keyword(s):  
Risk Assessment ◽  
Innovation Policy ◽  
New Products ◽  
Dairy Industry ◽  
New Product ◽  
Jel Classification ◽  
Risk Indicator ◽  
Multiple Model ◽  
Multiple Approach ◽  
Innovative Products

Abstract. The success of the enterprise in the market depends on the level of its competitiveness, which, in turn, is determined by the level of competitive advantages of products developed and supplied to the market.Constant updating of the product range by modern enterprises allows them to extend the time of their effective life and ensure success in the long run. To do this, companies must constantly carry out innovative activity aimed at developing, implementing, and bringing new products to market to best meet consumer needs. However, companies must not only explore the main factors of success, but also the sources of risk that accompany the introduction of innovative products to market.The effectiveness of product innovation policy of the dairy industry is determined by the optimal combination of traditional and new products (new convenient packaging, new flavors, size, etc.). The article considers a fuzzy multiple approach to assessing the risk of bringing innovative products of the dairy industry to market.This approach is based on the «RWW» criteria for assessing the risk of bringing new products to market (Real, Win, Worth it), which is considered inthework of George S. Day. Based on the risk assessment criteria, a fuzzy-multiple model of risk assessment for bringing innovative products to market was built. As a result, an assessment for the risk of launching a novelty on the market was obtained for the three components o the RWW instrument and the integrated generalized one.The advantage of using the proposed method is the possibility of forming an aggregate risk indicator for the introduction of a new product on the market, which takes into account not only quantitative but also qualitative characteristics of the evaluation indicators. Keywords:digitalization, risk, digitalization, new product, innovative product, fuzzy multiple, fuzzy logic. JEL Classification С63, 81, M21 Formulas: 9; fig.: 3; tabl.: 12; bibl.: 27.

scholarly journals PEMBERDAYAN IBU–IBU KELOMPOK PROGRAM KELUARGA HARAPAN (PKH) MELALUI PENINGKATAN PRODUKTIF DI KELURAHAN DELI TUA BARAT

2018 ◽  
Vol 23 (4) ◽  
pp. 399
Author(s):  
Novita Indah Hasibuan ◽  
Khairunnisa Harahap ◽  
Uli Basa Sidabutar
Keyword(s):  
Community Service ◽  
New Products ◽  
Business Management ◽  
New Product ◽  
Standard Of Living ◽  
Service Program ◽  
Product Packaging ◽  
Packaging Design ◽  
Education Production ◽  
Program Activity

AbstrakKelurahan Deli Tua Barat yang terletak di Kecamatan Deli Tua mempunyai kelompok Program Keluarga Harapan (PKH) yang perlu diperhatikan untuk kesinambungan kehidapan mereka, serta untuk memperbaiki taraf hidup mereka. Tujuan dari kegiatan Program Pengabdian kepada Masyarakat ini untuk melaksanakan tri dharma perguruan tinggi dan juga untuk membantu mitra mencari solusi dalam menghadapi segala permasalahan yang dihadapi mitra dalam mengembangkan usahanya khususnya dalam hal pengelolaan dan manajemen usaha, pembuatan kuliner yang terbuat dari hasil kuliner di Kecamatan Deli tua seperti : pengolahan tapai menjadi aneka cake, bolu dan donat Metode yang dipakai dalam kegiatan Program BOPTN ini adalah pendidikan, pelatihan produksi, manajemen usaha, penyuluhan, serta dilakukan program pendampingan.Hasil kegiatan yang sudah dicapai, yaitu: 1) Adanya produk baru berupa cake, bolu dan donat berbahan dasar tape. 2) Adanya alat bantu produksi berupa mixer, oven, dan ampia. 3) Kelompok PKH memiliki desain kemasan produk baru.Diharapkan dengan adanya Program Pengabdian kepada Masyarakat ini akan terbentuk usaha masyarakat yang mandiri secara ekonomi dan tentunya akanmemberikan kontribusi yang positif terhadap masyarakat dan lingkungannya.Kata Kunci : Produktif, Pendampingan, Aneka CakeAbstractKelurahan Deli Tua Barat located in Kecamatan Deli Tua has a Program Keluarga Harapan (PKH) group that needs to be considered for their continuous existence, and to improve their standard of living. The purpose of this Community Service Program activity is to carry out tri dharma college and also to help partners find solutions in facing all problems faced by partners in developing their business especially in management and business management, culinary manufacture made from culinary in Kecamatan Deli old such as: processing tapai into various cakes, sponges and donuts Method used in the activities of this BOPTN Program is education, production training, business management, counseling, and accompaniment program. The results of activities that have been achieved, namely: 1) The existence of new products in the form of cake, spoon and donut based tape. 2) The existence of production aids in the form of mixer, oven, and ampia. 3) PKH Group has new product packaging design. It is hoped that this Community Service Program will form an independent community business economically and will certainly contribute positively to the society and its environment.Keywords: Productive, Assistance, Assorted Cakes

Capability Stretching in Product Innovation

2015 ◽  
Vol 44 (2) ◽  
pp. 784-810 ◽  
Author(s):  
Tang Wang ◽  
Yan Chen
Keyword(s):  
Vertical Integration ◽  
Product Innovation ◽  
New Products ◽  
Negative Relationship ◽  
New Product ◽  
Technological Capabilities ◽  
Technological Changes ◽  
Capability Development ◽  
Organizational Boundaries ◽  
Product Survival

Product innovation is conventionally treated as a mechanism for organizations to renew their product portfolios. In this paper, we suggest that product innovation not only enables organizations to introduce new products to the market but also challenges organizations to renew their technological capabilities. Capability stretching is the degree to which an organization extends its technological capabilities to bridge the gap between what it has already known and what the development of a new product requires it to know. Capability stretching can be challenging because it involves the acquisition and assimilation of new and distant knowledge. Drawing on a longitudinal study of product introductions in the workstation industry, we find that capability stretching reduces the chance of new product survival. Furthermore, we also find that organizational boundaries moderate the negative relationship between capability stretching and product survival: Vertical integration exacerbates this negative relationship, whereas horizontal boundary mitigates this negative relationship. However, capability stretching can also be rewarding, as it renews technological capabilities and therefore facilitates adaptation to technological changes. We draw implications for the linkages between product innovation and capability development.

Product Innovation in the Crafts Sector

2019 ◽  
Vol 5 (2) ◽  
pp. 100-109
Author(s):  
Maria Sarmento ◽  
Marlene Amorim ◽  
Marta Ferreira Dias ◽  
Mara Madaleno
Keyword(s):  
Product Innovation ◽  
Consumer Preferences ◽  
New Products ◽  
European Countries ◽  
Added Value ◽  
Timely Manner ◽  
European Context ◽  
Territorial Identity ◽  
Relevant Topic ◽  
The Creation

Background: Innovation can result from progressive or significant changes to existing products leading to improvements in performance and user value. This is the type of innovation that is more easily perceived by the consumer, as it results in the creation of new products or the improvement of existing ones. Innovation in the Crafts Sector is a relevant topic to address market changes, and meet evolving consumer preferences. In this vein, artisans need to meet the calls for regularly investing in the design of new products and processes, with the purpose of achieving the sustainability of their business. Methods: This article addresses the existing calls for contextualizing the crafts sector and for fostering product innovation in this area, by investigating the barriers and problems faced by artisans, as well as by exploring existing experiences in overcoming them. The article builds on data collected in five European countries, under the scope of the Erasmus+ Project Craftsmanship+ “Fostering a New and Competitive Approach to Crafts and Semi Industrial high added-value sectors”1. Results and Conclusion: The aim is to analyze the importance of the crafts sector in a European context. This article contributes in a timely manner to the understanding of the crafts sector by paying attention to the obstacles that artisans face in order to ensure the sustainability of their business by introducing product innovation into their organization and/or market. This study offers a collection of innovation experiences in realities that are very significant for territorial identity, and thus aims to provide an incentive for further research.

The Microeconomics of Product Innovation

2018 ◽  
Author(s):  
Paul Stoneman ◽  
Eleonora Bartoloni ◽  
Maurizio Baussola
Keyword(s):  
Product Innovation ◽  
New Products ◽  
Goods And Services ◽  
Product Innovations ◽  
Microeconomic Analysis ◽  
Prime Objective ◽  
Price Measurement ◽  
The Impact

The prime objective of this book is the use microeconomic analysis to guide and provide insight into the generation and adoption of new products. Taking an approach that uses minimal formal mathematics, the volume initially addresses questions of definitions, sources, and extent of product innovation, differentiating between goods and services; hard and soft innovations; horizontal and vertical innovations; original, new to market, and new to firm innovations. The sources of product innovations (e.g. R&D, design, and creativity) are explored empirically, and the extent of such innovations is then pursued using survey and other data. Three chapters are devoted to the theoretical analysis of the demand for and supply of new products and to the determination of firms’ decisions to undertake product innovation. Later chapters encompass empirical evidence on the determination of the extent of product innovation, the diffusion of such innovation, the impact of product innovation on firm performance, price measurement, and welfare, while the final chapter addresses policy issues.

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