scholarly journals Competitive Strategy for Micro, Small Business and Medium Food Industry Sector

2019 ◽  
Author(s):  
Zaim Mukaffi ◽  
Choirul Rozi ◽  
Rikza Ahzarona Susanti
Keyword(s):  
Small Business ◽  
Competitive Strategy ◽  
Food Industry ◽  
Industry Sector

CONCEPTUAL APPROACH TO THE FORMATION OF A COMPETITIVE STRATEGY OF A FOOD INDUSTRY ENTERPRISE

2021 ◽  
Author(s):  
В.В. ПРОХОРОВА ◽  
А.С. БАСЮК
Keyword(s):  
Competitive Strategy ◽  
Customer Value ◽  
Food Industry ◽  
Analytical Data ◽  
Industrial Complex ◽  
Competitive Advantages ◽  
Competitive Strategies ◽  
Conceptual Approach ◽  
Differentiation Strategy

На основе анализа тенденций развития агропромышленного комплекса России за последние годы и с учетом изменения роста доходов населения и структуры потребления основных продуктов питания предложены модели построения конкурентных стратегий для предприятий пищевой промышленности. Представлена классификация базовых конкурентных стратегий, описаны их особенности и преимущества в различных ситуациях на рынке. Предложен концептуальный подход к формированию конкурентных стратегий предприятия, основанный на анализе его возможного развития и ситуации в отрасли и предполагающий создание долгосрочных конкурентных преимуществ предприятия на основе его позиционирования на рынке. Рассмотрена стратегия дифференциации и ее особенности в сравнении с другими конкурентными стратегиями. Представлены возможности создания дополнительной покупательской ценности продукта. Предложен алгоритм разработки и реализации конкурентной стратегии предприятия, позволяющий систематизировать аналитические данные, минимизировать разрыв между планируемыми и фактическими экономическими показателями предприятия и способствующий своевременной корректировке избранной конкурентной стратегии. Based on the analysis of trends in the development of the Russian agro-industrial complex in recent years and taking into account changes in the growth of household income and the structure of consumption of basic food products, models for building competitive strategies for food industry enterprises are proposed. The classification of basic competitive strategies is presented; their features and advantages in various market situations are described. A conceptual approach to the formation of competitive strategies of the enterprise, based on the analysis of its possible development and the situation in the industry and involving the creation of long-term competitive advantages of the enterprise based on its positioning in the market, is proposed. The differentiation strategy and its features in comparison with other competitive strategies are considered. The possibilities of creating additional customer value of the product are presented. An algorithm for the development and implementation of the competitive strategy of the enterprise, which allows to systematize analytical data, minimize the gap between the planned and actual economic indicators of the enterprise and contributes to the timely adjustment of the chosen competitive strategy, is proposed.

Innovation Management

2018 ◽  
pp. 752-760
Author(s):  
Francisco de Sousa Lima Neto
Keyword(s):  
Small Business ◽  
Competitive Strategy ◽  
Innovation Management ◽  
Methodological Approach ◽  
Sample Survey ◽  
Qualitative Descriptive

The chapter aims to demonstrate how important the administration of innovation is as a competitive strategy in business. In order to clarify the objectives of these studies, the authors show the importance of the administration of inovation in small business to present the advantages and disvantages of the process related administration of innovation and how it can make a competitive administration of innovation strategic point. The methodological approach was the quantitative and qualitative, descriptive and purpose applied to a case study in the company which served as sample survey, with the participation of 9 employees, including 2 managers and 7 employees. As a result, it is evaluated that 86% approve and 14% disapprove of innovation management and its benefits in developing processes and ensuring a satisfactory standard of competitiveness. The chapter reveals how making this tool can change businesses in a positive way, making the company more competitive and giving the managers more agility and precision in their processes.

The Agri-Food Industry and the E-Landscape

2011 ◽  
pp. 198-213 ◽  
Author(s):  
Kim Bryceson
Keyword(s):  
Food Industry ◽  
Supply And Demand ◽  
Business Environment ◽  
Cold Chain ◽  
Industry Sector ◽  
Animal Identification ◽  
Emerging Issues ◽  
Key Issues ◽  
Electronic Technologies ◽  
Final Consumer

This chapter provides a brief introduction to the agri-food industry sector and the role that electronic technologies are increasingly playing in ensuring a highly competitive business environment from production through to the final consumer. Key issues such as the dynamics of sustainable production, the drivers of supply and demand and globalised markets, as well as food safety and food security, are discussed within a “Food for Thought” section which provides the context for a more detailed look at a series of technologies used in various agri-food industry chains. Included for special discussion are those ‘e’ technologies associated with precision farming, electronic animal identification, robotic weed and pest control, cold chain RFID logistics tracking and e-commerce. The chapter concludes with a look at emerging issues for businesses within the agri-food industry going forward within the global electronic landscape, their significance, and some potential solutions.

scholarly journals Possibilities of selection and production of blue and ornamental corn (Zea mays L.)

2006 ◽  
pp. 15-19 ◽  
Author(s):  
Zoltán Bódi ◽  
Pál Pepó
Keyword(s):  
Zea Mays ◽  
Market Share ◽  
Food Industry ◽  
Zea Mays L ◽  
Industry Sector ◽  
Alternative Crops ◽  
Dent Corn ◽  
Iron And Zinc ◽  
World Agriculture ◽  
Blue Corn

The cultivation of alternative crops has an important role in world agriculture. Their market share is continuously growing in the food industry sector. In the present study, we show the cultivation and breeding perspectives of ornamental and blue corn. There exists possibility to cultivate ornamental corn in Hungary. There are many cultivars of ornamental corn, with various kernel colors, husks, stalks and leave colors. Blue corn is unique among other corns. Blue corn higher in protein, iron and zinc than commercial dent corn. Pests affective ornamental and blue corn are the same as those of other commercial corns. Ornamental and blue corns need to be grown a minimum of 500 m away from commercial yellow dent corn to minimize any cross pollination which may result in off-color kernel. Our aim in the presentation of this review was to broaden Hungarian literature.

scholarly journals Scientific and economic basis of adaptability formation of the food industry enterprises in Ukraine

2021 ◽  
Vol 68 (1) ◽  
pp. 7-15
Author(s):  
A. Andreichenko ◽  
D. Zavertany
Keyword(s):  
Competitive Strategy ◽  
Food Industry ◽  
Structural Changes ◽  
Essential Feature ◽  
Competitive Advantages ◽  
Resource Potential ◽  
High Level ◽  
Production Capacities ◽  
Sustainable Competitive Advantages ◽  
Implementing Strategies

The paper is devoted to scientific and economic bases of adaptability formation of the food industry enterprises in Ukraine. While developing and implementing strategies to stimulate the food industry development in Ukraine, it is necessary to take into account not only structural changes in industry, but also immediate prerequisites and ability of the participating companies to increase the level of adaptability. Modern food industry does not provide incentives for participating companies to increase the level of adaptability. In the market economy, the basic condition for the food business viability is the availability of high level of adaptability. In today's economic environment, it is important to form and maintain the competitive advantage of food business over a long period. Further research is concerned with the development of the process for improving the adaptability and implementation of initiative enterprise competitive strategy, as well as the ability to provide sustainable competitive advantages. The adaptability of the enterprise is based on the level of its competence in relation to other competing enterprises in the accumulation and use of production potential of a certain direction. The essential feature of adaptability is stability of economic potential of the enterprise, which makes it possible to create a stable market advantage. Due to the timely disclosure of the peculiarities of adaptability formation, it is possible to achieve not only the sustainable market advantage, but also the state of sustainable development of the enterprise and industry as a whole. In order to maintain and increase market share, food companies should properly carry out the process of adaptability formation, that is, consistently carry out the stage of creating initiative competitive strategy and the stage of its implementation, taking into account the internal reserves of increasing the enterprise competitiveness, due to the rational use of resource potential, modernization of existing production capacities. Thus, the main factor influencing the adaptability formation of the food enterprise is market environment, which includes real consumer needs, requests to the enterprise from suppliers and consumers, which it can meet by producing the relevant products and forming well-established system of supply and marketing.

scholarly journals SUPPORTING THE SUSTAINABILITY OF REGIONAL INDUSTRY CORE COMPETENCE IN SALATIGA

2019 ◽  
Vol 7 (6) ◽  
pp. 165-177
Author(s):  
Sri Widiyati ◽  
Edi Wijayanto ◽  
Prihatiningsih
Keyword(s):  
Small Business ◽  
Financial Institutions ◽  
Core Competence ◽  
Food Industry ◽  
Information Access ◽  
Primary Data ◽  
Processed Food ◽  
Payment Credit

A lot of small business activities become unbanked. The constraints faced related to knowledge limitations, limitations of information access and difficult requirements. The existence of branchless banking (BB) will help small business activities. They can easily to access formal financial institutions such as saving, payment, credit and insurance. The research aims to determine the regional industry core competence (RICC) in Salatiga, to find out the designing factors of BB and to choose the model of BB. The data used are secondary and primary data. Primary data obtained through interview and questionnaire from 200 small business activities. Scoring analysis based on OVOP criteria are used to determine RICC and to select branchless banking model used validity, reliability, factoring test and distribution of frequency. The study concluded that there are three superior products in Salatiga and one of them is processed food industry to be RICC and the corresponding BB model is the Bank Based Model.

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