PERFORMANCE AND STABILITY OF THE SECTORS IN THE FOOD INDUSTRY OF CZECH REPUBLIC
PERFORMANCE AND STABILITY OF THE SECTORS IN THE FOOD INDUSTRY OF CZECH REPUBLIC
Author(s): Eva Kostikov, David Mareš, Radka ProcházkováSubject(s): Micro-Economics, Agriculture, Evaluation research, Transformation Period (1990 - 2010), Present Times (2010 - today)
Published by: Fundacja Centrum Badań Socjologicznych
Keywords: accounting value added; Czech Republic; prediction; time series;
Summary/Abstract: This article deals with performance, stability and predictions for the individual sectors of the food industry in Czech Republic basing on the statistical data for the years 2005–2015. The goal of the article is to provide reasons for individual changes, i.e., to determine the key factors which have influence on the performance and stability of individual sectors, to point to the stability of individual sectors and at the same time to predict their performance in the future. The conclusion has been reached that bakery, confectionary and other flour-based products and Other food products are the best performing areas in the given branch and that Meat and meat products,. Fish, crustaceans and molluscs, Dairy products, Other food products and Industrial feeds will increase their performance in the future, while other areas in the branch which have been subjected to statistical analysis are expected to experience a fall in performance.
Journal: Journal of International Studies
- Issue Year: 12/2019
- Issue No: 3
- Page Range: 158-168
- Page Count: 11
- Language: English
