Factors influencing the profitability of small and medium-sized companies in the food sector

Estela Rodríguez Quezada (), Araceli Hernández Jiménez (), Marisol Cáceda Quispe (), Fanny Barrantes Santos (), Carolina Ivón Cartes Cabrera () and Norma Alejandra Cofré Mella ()

Revista Galega de Economía, 2025, vol. 34, issue 1, 1-28

Abstract: The food sector has been one of the most affected economic areas due to the restrictions that were put in place to mitigate the spread of Covid-19 during the pandemic. The purpose of this body of research was to determine the factors that affected the profitability of Chilean small and medium-sized companies in the food sector, from a contingency perspective and from the standpoint of resources and capability. To do this, quantitative research was conducted with a sample of 59 companies. The results of the logistic regression analysis indicated that when firms made three or fewer workers redundant, the probability that their performance would improve or remain the same rose by 422%. On the other hand, for each additional decision the firm made, this likelihood fell by 51%. Technology and size were not relevant for these types of companies.

Keywords: Covid-19; Food sector companies; Profitability; Redundancies; Decisions (search for similar items in EconPapers)
JEL-codes: L20 M10 (search for similar items in EconPapers)
Date: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
https://doi.org/10.15304/rge.34.1.9939
no

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:sdo:regaec:v:34:y:2025:i:1_5

Access Statistics for this article

More articles in Revista Galega de Economía from University of Santiago de Compostela. Faculty of Economics and Business. Contact information at EDIRC.
Bibliographic data for series maintained by Marisa Chas-Amil ().