Identification of the Relationships between Competitive Potential and Competitive Position of the Food Industry in the European Union
Abstract
:1. Introduction
2. Literature Review
- An increase in the production potential has a positive impact on the competitive position of the food industry in E.U. member states on the Community market.
- 2.
- An increase in labour productivity has a positive impact on the competitive position of the food industry in E.U. member states on the Community market.
- 3.
- An increase in unit labour cost has a negative impact on the competitive position of the food industry in E.U. member states on the Community market.
- 4.
- An increase in innovation has a positive impact on the competitive position of the food industry in E.U. member states on the Community market.
3. Materials and Methods
- Production potential (PP)
- 2.
- Labour productivity (LP)
- 3.
- Unit labour costs (ULCs) [64].
- 4.
- Innovation (I)
- Export market share (EMS) [65]:
- 2.
- Trade coverage (TC)
- 3.
- Profitability (P) [29]:
- 4.
- Synthetic competitiveness position index (SCP)
4. Results
5. Discussion
6. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Variables | Coefficient | Standard Error | t-Student | p-Value | Significance |
---|---|---|---|---|---|
const | 1.12993 | 0.754914 | 1.497 | 1.3561 × 10−1 | *** |
PP | 0.414005 | 0.0389986 | 10.62 | 2.22 × 10−22 | *** |
LP | 0.0208361 | 0.00166419 | 12.52 | 6.46 × 10−29 | *** |
Determination coefficient R2 = 0.538539 | |||||
Akaike information criterion AIC = 1717.091 | |||||
Statistic F(2, 283) = 157.28 (p-value = 1.17462 × 10−46) | |||||
Breusch-Pagan test Lagrange multiplier (LM) = 6.41157 (p-value = 0.0113379) | |||||
Hausman statistic χ2(3) = 2.68999 (p-value = 0.441931) |
Variables | Coefficient | Standard Error | t-Student | p-Value | Significance |
---|---|---|---|---|---|
const | 1.5787 | 0.087051 | 18.14 | 2.98 × 10−49 | *** |
LP | 0.002638 | 0.000182 | 14.48 | 6.44 × 10−36 | *** |
I | −0.0144671 | 0.00165 | −8.768 | 1.75 × 10−16 | *** |
ULC | −0.00337062 | 0.000497 | −6.781 | 7.01 × 10−11 | *** |
Determination coefficient R2 = 0.590957 | |||||
Akaike information criterion (AIC) = 197.1552 | |||||
Statistic F(2, 282) = 14.55049 (p-value = 5.44 × 10−40) | |||||
Breusch–Pagan test Lagrange multiplier (LM) = 6.08613 (p-value = 0.0136247) | |||||
Hausman statistic χ2(3) = 2.49028 (p-value = 0.477051) |
Variables | Coefficient | Standard Error | t-Student | p-Value | Significance |
---|---|---|---|---|---|
const | 8.44425 | 0.766476 | 11.02 | 5.37 × 10−24 | *** |
PP | −0.121393 | 0.029711 | −4.086 | 5.62 × 10−5 | *** |
LP | 0.003212 | 0.001587 | 2.024 | 4.39 × 10−2 | ** |
ULC | −0.0202202 | 0.004412 | −4.583 | 6.67 × 10−6 | *** |
I | 0.042319 | 0.014035 | 3.015 | 2.8 × 10−3 | *** |
Determination coefficient R2 = 0.168474 | |||||
Statistic F(4, 306)= (p-value = 15.49955) | |||||
Breusch–Pagan test Lagrange multiplier (LM) = 0.00832668 (p-value = 0.927293) |
Variables | Coefficient | Standard Error | t-Student | p-Value | Significance |
---|---|---|---|---|---|
const | 0.314354 | 0.022013 | 14.28 | 8.37 × 10−36 | *** |
PP | 0.002157 | 0.000848 | 2.544 | 1.14 × 10−2 | ** |
LP | 0.000515 | 4.53 × 10−5 | 11.37 | 3.24 × 10−25 | *** |
ULC | −0.000961378 | 0.000126 | −7.649 | 2.64 × 10−13 | *** |
Akaike information criterion (AIC) = −672.5643 | |||||
Breusch–Pagan test Lagrange multiplier (LM) = 3.87126 (p-value = 0.0491196) | |||||
Hausman statistic χ2(4) = 13.5617 (p-value = 0.00883375) |
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Łukiewska, K.; Juchniewicz, M. Identification of the Relationships between Competitive Potential and Competitive Position of the Food Industry in the European Union. Sustainability 2021, 13, 4160. https://doi.org/10.3390/su13084160
Łukiewska K, Juchniewicz M. Identification of the Relationships between Competitive Potential and Competitive Position of the Food Industry in the European Union. Sustainability. 2021; 13(8):4160. https://doi.org/10.3390/su13084160
Chicago/Turabian StyleŁukiewska, Katarzyna, and Małgorzata Juchniewicz. 2021. "Identification of the Relationships between Competitive Potential and Competitive Position of the Food Industry in the European Union" Sustainability 13, no. 8: 4160. https://doi.org/10.3390/su13084160