The importance of competitive potential in building the international competitiveness of food industry companies: Evidence from Poland

Abstract

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.