Innovation on agri-food products: an evaluation of the qualitative changes on swine using fuzzy sets

Authors

  • Júlio Eduardo Rohenkohl Departamento de Economia UFSM
  • Orlando Martinelli Departamento de Economia UFSM
  • Rosângela Ballini Instituto de Economia Unicamp

DOI:

https://doi.org/10.5380/re.v34i3.9945

Keywords:

innovation, quality, fuzzy sets, swine, inovação, qualidade, conjuntos fuzzy, suínos

Abstract

Using fuzzy sets theory, this article aims at analyzing the change onswine productivity and on quality of the pork in its carcass as time passes, aswell as identifies changes in the evaluative referential of productivity and qualityof these products. The belief is that the technological innovations is not infinite orrandom but, it is linked to the trade-offs in technological procedures followed inthe swine genetics and in the other components of the pork technological system.

Author Biography

Júlio Eduardo Rohenkohl, Departamento de Economia UFSM

Departamento de Ciências Econômicas

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How to Cite

Rohenkohl, J. E., Martinelli, O., & Ballini, R. (2008). Innovation on agri-food products: an evaluation of the qualitative changes on swine using fuzzy sets. Revista De Economia, 34(3). https://doi.org/10.5380/re.v34i3.9945

Issue

Vol. 34 No. 3 (2008)

Section

Artigos

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