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


  • Xhevrie Mamaqi Universidad de Zaragoza
  • María A. González Economic Strategies and Initiatives (ESI, SL)
  • Luis Miguel Albisu Centro de Investigación y Tecnología Agroalimentaria (Gobierno de Aragón)



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


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.


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Author Biography

Xhevrie Mamaqi, Universidad de Zaragoza

Dep. de Estructura e Historia Económica y Economía Pública


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