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Factors of International Competitiveness of EU Member States? Food Industries

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  • Katarzyna Monika Lukiewska
  • Malgorzata Grazyna Juchniewicz

Abstract

The research problem presented in the article concerns the evaluation of competitive factors of EU Member States? food industries. Having adopted the concept of factor competitiveness, the focus was put mainly on the level and effectiveness of the use of resources owned by food producers. To this end, the following indices were calculated: a particular country?s share in the total number of food industry enterprises in the EU, productivity, and labour costs. While considering the great significance of innovative activity in developing competitive advantage, innovative activity of food industries in particular countries was evaluated. It was found that food producers used various competitive factors. In the more technologically advanced countries, these included labour productivity and innovation. The so-called "new" Member States are still competing using low labour costs.

Suggested Citation

  • Katarzyna Monika Lukiewska & Malgorzata Grazyna Juchniewicz, 2019. "Factors of International Competitiveness of EU Member States? Food Industries," Economia agro-alimentare, FrancoAngeli Editore, vol. 21(3), pages 659-676.
    • Handle: RePEc:fan:ecaqec:v:html10.3280/ecag2019-003005
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    References listed on IDEAS

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    More about this item

    JEL classification:

    • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco
    • J24 - Labor and Demographic Economics - - Demand and Supply of Labor - - - Human Capital; Skills; Occupational Choice; Labor Productivity
    • O30 - Economic Development, Innovation, Technological Change, and Growth - - Innovation; Research and Development; Technological Change; Intellectual Property Rights - - - General

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