Özet:

The abstract structure of the food industry covers many small firms. The vitality of food for human life, the relative labor-based production of the industry compared to other manufacturing sectors, and its close relationship with the agriculture and industrial sector, plays a triggering role in the increase in the number of companies in this sector. Therefore, companies often apply to innovation in order not to be affected negatively by increasing competition. In this study, one of the sub-sectors of the food industry, the sugar, cacao and chocolate sub-sector companies are mainly tested with the help of the Mann Whitney U Test in the Western Mediterranean sample framework of what are the factors that negatively affect the decision to make innovation. The findings show that the significant lack of knowledge in the field of innovation is the lack of knowledge. Companies have been observed that they are unwanted to innovate because they find the amount of innovations made sufficient or because they think there is no demand for innovation.