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Determinants of competitive advantage for German food processors

Author

Listed:
  • Jan Schiefer

    (Institute for Food and Resource Economics (ILR), Nussallee 21, University of Bonn, 53115 Bonn, Germany)

  • Monika Hartmann

    (Institute for Food and Resource Economics (ILR), Nussallee 21, University of Bonn, 53115 Bonn, Germany)

Abstract

This article aims to explain the variation in firm performance in the German food processing industry. Building on the resource-based view, both drivers and outcomes of firm performance were defined as relative concepts. Performance was measured as relative return on assets and sales, relative change in sales, and by combining these variables into an integrated performance measure. Data for the analysis was gathered in an online firm survey and analyzed by means of nonparametric correlation and regression analysis. The survey response was very low and the sample may not be a good representation of the population. However, the results indicate that the main drivers for firm advantages lie within technology and production-related areas. They further suggest that with firm-specific variables, it is possible to explain as much as two-thirds of the variation in profitability. [Q130, L250, D240]. © 2008 Wiley Periodicals, Inc.

Suggested Citation

  • Jan Schiefer & Monika Hartmann, 2008. "Determinants of competitive advantage for German food processors," Agribusiness, John Wiley & Sons, Ltd., vol. 24(3), pages 306-319.
    • Handle: RePEc:wly:agribz:v:24:y:2008:i:3:p:306-319
    DOI: 10.1002/agr.20168
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    References listed on IDEAS

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    1. Carraresi, Laura & Mamaqi, Xhevrie & Albisu, Luis Miguel & Banterle, Alessandro, 2011. "The Relationship Between Strategic Choices and Performance in Italian Food SMEs: A Resource-based Approach," 2011 International Congress, August 30-September 2, 2011, Zurich, Switzerland 114318, European Association of Agricultural Economists.
    2. Laura Carraresi & Xhevrie Mamaqi & Luis Miguel Albisu & Alessandro Banterle, 2016. "Can Strategic Capabilities Affect Performance? Application of RBV to Small Food Businesses," Agribusiness, John Wiley & Sons, Ltd., vol. 32(3), pages 416-436, July.
    3. Carraresi, Laura & Mamaqi, Xhevrie & Albisu, Luis Miguel & Banterle, Alessandro, 2012. "Strategic Capabilities and Performance: An Application of Resource-Based View in Italian Food SMEs," 2012 International European Forum, February 13-17, 2012, Innsbruck-Igls, Austria 144955, International European Forum on System Dynamics and Innovation in Food Networks.
    4. Marta Fernández‐Olmos & Ana F. Gargallo‐Castel & Ruimin Wang, 2024. "The effects of business associations in the export–survival relationship: An application to the DOC Rioja wine industry," Agribusiness, John Wiley & Sons, Ltd., vol. 40(1), pages 31-45, January.
    5. Zdeňka Náglová & Marie Šimpachová Pechrová, 2019. "Are Wine Producers With Subsidies More Technically Efficient?," Central European Business Review, Prague University of Economics and Business, vol. 2019(1), pages 1-14.
    6. Ondřej Dvouletý & Ivana Blažková, 2019. "The Impact of Public Grants on Firm-Level Productivity: Findings from the Czech Food Industry," Sustainability, MDPI, vol. 11(2), pages 1-24, January.
    7. Juan García-Álvarez de Perea & Carolina Ramírez-García & Aida Del Cubo-Molina, 2019. "Internationalization Business Models and Patterns of SMEs and MNEs: A Qualitative Multi-Case Study in the Agrifood Sector," Sustainability, MDPI, vol. 11(10), pages 1-26, May.

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