INTERNATIONAL COMPETITIVENESS OF THE FOOD INDUSTRY: A LITERATURE REVIEW OF CONCEPT AND MEASUREMENT

Abstract

This article provides an overview of the scientific literature on the concept of industry or product competitiveness, its evaluation criteria and indicators in order to develop a methodology for assessing the international competitiveness of food industries. The aim of the research is to examine and systematize the definitions of competitiveness and evaluation criteria and indicators in the scientific literature at the industry level. The study used a literature review method, which helped to increase the understanding of the topic of competitiveness of the food industry. It also helped to gain insights into appropriate methods for future empirical research on industrial competitiveness and to identify potential indicators to measure this competitiveness. It has been found that many publications analyze the international competitiveness of the food industry using single or multiple indicators, with only individual articles using composite competitiveness indices.