Technical-economical competitiveness of food industry

  • Daniela Ghelase “Dunarea de Jos“ University of Galati
  • Luiza Daschievici “Dunarea de Jos“ University of Galati
Keywords: competitive control, information technology, knowledge management, marketing knowledge

Abstract

In the literature, different definitions of competitiveness exist. The EU Commission (2003) uses as a definition of competitiveness: the ability of an economy to provide its population with high and rising standards of living and a high level of employment for all those willing to work, on a sustainable basis‖. Another definition which is more focused on the manufacturing (Lall, 2001) sectors states: competitiveness in industrial activities means developing relative efficiency along with sustainable growth. According to Canada‘s Agri-Food competitiveness Task Force competitiveness is defined as: the sustained ability to profitably gain and maintain market share (Martin, Westgren &van Duren, 1991; Fischer and Schornberg, 2007). At the firm level, the view of competitiveness can be given as (Buckley, et al., 1988): A firm is competitive if it can produce products and services of superior quality and lower costs than its domestic and international competitors. This paper presents a new approach of technical-economical competitiveness for food industry, and a new type of competitive management of them, so that their technical-economical performance be maximized.

Published
2014-06-02
How to Cite
1.
Ghelase D, Daschievici L. Technical-economical competitiveness of food industry. Analele Universităţii "Dunărea de Jos" din Galaţi. Fascicula XIV, Inginerie mecanică = Annals of “Dunarea de Jos“ University of Galati. Fascicle XIV, Mechanical Engineering [Internet]. 2Jun.2014 [cited 29Mar.2024];21(1):35-8. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/im/article/view/3533
Section
Articles

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