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Stakeholders, Emerging markets, Open innovation, Economic expansion, International trade, and Developed countries

Growth in emerging markets is critical as it leads global economic growth. Emerging market innovations, which we define as innovations created in an emerging market for use by consumers or customers in that market and possibly other markets, form the engine for such growth and continue to rise in importance for various stakeholders. These innovations fundamentally differ from developed market innovations, and impact consumers, firms, governments, and the society at large. Conceptual research on emerging market innovation has not focused on the differential drivers of emerging and developed market innovations. Most empirical studies have also focused on only one emerging market, not offering generalizable conclusions across emerging markets. Thus, while prior research offers a limited understanding of factors specific to emerging market innovations, not much is known about the unique and differential drivers of emerging market innovations relative to developed market innovations. Our study offers a broader framework highlighting the unique aspects of emerging market innovations, their unique and differential (relative to developed market innovations) drivers, and related practitioner takeaways. Our framework and propositions suggest that different drivers impact the demand and supply for innovations, and, in turn, the number of innovations differently in emerging and developed markets. We outline an agenda for future research. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop a concept, within the framework of sustainable agriculture, for utilizing apple pomace as a valuable raw material in food production. The proposal includes a description of the production technology of four food products together with the characteristics of their chemical composition, wholesome compounds, and physical properties. These new products were developed on the basis of apple pomace and wheat bran. In the developed technology, heat treatment in a convection oven, treatment with infrared radiation, and two types of barothermic treatments, i.e., extrusion and granulation, were implemented as the principal methods. All of the proposed technologies allow for the use of pomace for the production of food products to be made directly in the home plant and are relatively easy to implement in small processing facilities. It was found that the product consisting of fragmented apple pomace (mass fraction: 75%) and wheat bran (mass fraction: 25%), obtained using infrared radiation treatment, had the greatest value in terms of wholesome characteristics among the products obtained. This product had high contents of fiber and simple sugars, the highest content of polyphenols among the obtained products, and the ability to scavenge free radicals. It was also the only one with partially preserved vitamin C. The proposed method for processing pomace for food is in line with the sustainable agriculture movement. [ABSTRACT FROM AUTHOR]

DIFFUSION of innovations, STOCHASTIC processes, EVOLUTION equations, THEORY of equations, STOCHASTIC models, and MATHEMATICAL models

The paper examines prerequisites and assumptions of the classical Bass innovation diffusion model with the aim of applying it in modeling of relevant stochastic processes related to the pandemic. The Bass model has proven its versatility and applicability to various environments. A thorough mathematical substantiation of the model properties is presented based on theories of evolutionary equations and stochastic processes for its further development, as well as search for uncertainty parameters and observable variables. The paper provides realistic estimation results of the Bass model parameters for vaccination in Ukraine and Belarus on weekly data of the first half of 2021. Similar studies are suggested for other countries, as well as regions and districts of Ukraine. [ABSTRACT FROM AUTHOR]