The importance of competitive potential in building the international competitiveness of food industry companies: Evidence from Poland.
Journal
PloS one
ISSN: 1932-6203
Titre abrégé: PLoS One
Pays: United States
ID NLM: 101285081
Informations de publication
Date de publication:
2024
2024
Historique:
received:
06
04
2023
accepted:
05
10
2024
medline:
25
10
2024
pubmed:
25
10
2024
entrez:
25
10
2024
Statut:
epublish
Résumé
The economic and social changes taking place in the environment mean that the conditions in which enterprises operate and compete are changing and demanding. This also applies to food industry enterprises, the economic importance is emphasized by many economists. The literature on this subject lacks research on the current factors influencing the competitiveness of food industry enterprises. Thus, the aim of the study was to adopt a multidimensional assessment of the importance of selected components of competitive potential in building the international competitiveness of food industry enterprises. The following research hypothesis was adopted: the key components of the competitive potential of food industry enterprises are intangible. To achieve the main goal and verify the research hypothesis, the empirical study uses information collected using a CATI survey among representatives of food industry enterprises in Poland. The analysis used descriptive statistics, the Mann‒Whitney test, the Kruskal‒Wallis test and exploratory factor analysis, which are rarely used in research on competitiveness. Research has shown that the most important component of competitiveness is intangible assets. The punctuality of deliveries, product quality, company image and relations with suppliers and recipients play special roles. According to factor analysis, four general factors related to competitive potential were distinguished: internal competences and activities, material resources, marketing and clusters, and the market. The results of the study fill a knowledge gap related to the current competitiveness factors of food companies. On a practical level, identifying competitive potential helps improve the ability to compete, better adapt to the environment and gain a sustainable competitive advantage in international markets.
Identifiants
pubmed: 39453978
doi: 10.1371/journal.pone.0312512
pii: PONE-D-23-09829
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
e0312512Informations de copyright
Copyright: © 2024 Katarzyna Monika Łukiewska. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Déclaration de conflit d'intérêts
The authors have declared that no competing interests exist.