The relationship between competitive advantage and firms results in the Aragon food industry

Xhevrie Mamaqi, María A. González, Luis Miguel Albisu

Abstract

This paper examines relationships among competitive advantages and managerial results of the food-processing industry (IAA) in Aragon (Spain). Astructural equations model has been proposed based of an extensive literature review including both theoretical and empirical contributions. A sample of 194 food-processing industries and 19 indicators was selected to infer the competitive managerial advantages. Partial Least Squares (PLS) technique has been used to test the structural relationships. Innovation activities, introduction of new products and relationships with suppliers are the most important activities, among others, confirming four of the seven proposed hypotheses.

Keywords

Agro-food industry; Aragon; Competitive advantages; Structural Equation Model (SEM)

Subject classification

C31, C51, L66, R10.

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