Factors Affecting the Competitiveness of the Food Industry by Using Porters Five Forces Model Case Study in Hamadan Province, Iran

Meysam Jafari Eskandari, Meysam Miri, Sedigheh Gholami and Hamid Reza Sajadi Nia

Journal of Asian Scientific Research, 2015, vol. 5, issue 4, 185-197

Abstract: Competitiveness can be defined as a firm's success in comparison with other firms in the industry, national and international scene. According to the internationalization of markets, the loss of long distances and countries borders and simplify the entry of firms to international competition than in previous decades, In this study, the researcher will study factors affecting the competitiveness of the food industry by using Michael Porter's competitive forces model includes five axes: competition among competitors, bargaining power of buyers, bargaining power of raw material suppliers, threat of entry of new competitors and the threat of the substitute products and Next, the researcher presents strategies to improve competitive situation of the food industry with primary data (such as the Internet, articles in the field, etc.) and open interviews with several experts in the food industry that can be concluded each Porter's five forces play a role in improving competitiveness. But the competition between competitors is identified as the most important indicator for the industry that can be used to create opportunities for the firm and play a better performance than the competitors in the competition scene. In addition to Porter's five competitive forces, we could also mention the most important factors in the success of firms such as: the quality and reasonable prices, modern technology, have strong management, rich investors and government support.

Keywords: Michael Porter's competitive model competition of competitors; Threat of new entrants; Threat of the substitute goods; Purchasing power of buyer's power of suppliers of raw materials. (search for similar items in EconPapers)
Date: 2015
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