The Stability and Competitiveness of Czech Food Processing Enterprises
Romana Heinzová, Eva Hoke, Lenka Lízalová
Keywords:
Czech Republic, food industry, competitiveness, stability, risks
Abstract:
A necessary condition for the competitiveness of food processing enterprises and food supply chains is stability and resilience, which is conditioned by a flexible response to potential risks. This paper analyzes factors of competitive food production, factors of stability of food production, existing risks, and responses of companies to the past crisis related to the Russian-Ukrainian conflict. All these factors were evaluated in terms of the size of the enterprise. The survey took place between October and November 2023. 368 companies throughout the Czech Republic were sent the survey, and the return rate was 18.75%. The sample of respondents was 69 enterprises (N=69). The obtained data was evaluated using basic descriptive statistics. Nonparametric statistical analysis (Fisher’s exact test) and Spearman’s correlation coefficient were used. The survey results show that production costs are considered a critical factor in competitiveness, regardless of the company’s size. The pillars of the stability of the entire food chain are food safety and process safety. In the period of the Russian-Ukrainian conflict, food companies were mostly faced with the risks of competition and changes in the market. The most common measures for the experienced crisis are process innovation, stock purchase, and fixing of supply prices in contracts.
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 10.7441/joc.2026.01.02
Heinzová, R., Hoke, E., and Lízalová, L. (2026). The Stability and Competitiveness of Czech Food Processing Enterprises. Journal of Comptitiveness (18)1, 19-38. https://doi.org/10.7441/joc.2026.01.02
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