محرکه‌های عملکرد صادراتی شرکت‌های صادرکننده محصولات غذایی

محورهای موضوعی : فصلنامه علمی -پژوهشی تحقیقات اقتصاد کشاورزی

سید علی دلبری ¹ (استادیار گروه مدیریت، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور، ایران.)
حسین بلوچی ² (استادیار گروه مدیریت، اقتصاد و حسابداری، دانشکده علوم انسانی و اجتماعی، دانشگاه گلستان، گرگان، ایران.)
آذر اعلمی ابرده ³ (کارشناس ارشد مدیریت بازرگانی، گروه مدیریت، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور، ایران.)

تاریخ دریافت : 1399/04/09 تاریخ پذیرش : 1401/10/11 تاریخ انتشار : 1401/08/01

کلید واژه: توانمندی نوآوری, تجربه بین‌المللی, محصولات غذایی, محرکه‌های عملکرد صادراتی,

چکیده مقاله :

مقدمه و هدف: امروزه نقش صادرات و اهمیت آن در رشد و شکوفایی اقتصاد کشورهای در حال توسعه به خوبی شناخته شده است. هدف از این پژوهش بررسی تأثیر محرکه­های عملکرد صادراتی نظیر توانمندی نوآوری و تجربه بین‌المللی بر عملکرد صادراتی در شرکت‌های صادرکننده محصولات غذایی استان تهران می­باشد.
مواد و روش­ها: این پژوهش یک پژوهش کاربردی از نوع توصیفی - پیمایشی است و ابزار گردآوری داده­ها پرسش‌نامه می­باشد. جامعه آماری پژوهش شامل کلیه مدیران و سرپرستان 50 شرکت صادرکننده محصولات غذایی استان تهران است. روش نمونه­گیری از نوع نمونه­گیری قضاوتی بوده و حجم نمونه برابر با 185 مدیر و سرپرست می­باشد. این پژوهش در بازه زمانی تیرماه 1398 تا آذرماه 1398 انجام شده است. برای آزمون فرضیه­ها از روش مدل‌سازی معادلات ساختاری استفاده شد.
یافته­ها: توانمندی نوآوری و تجربه بین‌المللی بر عملکرد صادراتی شرکت‌های صادرکننده محصولات غذایی استان تهران تأثیر معناداری دارند. افزون بر این، توانمندی نوآوری بیش از تجربه بین­المللی بر عملکرد صادراتی تأثیرگذار است.
بحث و نتیجه­گیری: شرکت‌های صادراتی محصولات غذایی استان تهران بمنظور بهبود عملکرد صادراتی خود ابتدا باید توانمندی‎ نوآوری و سپس تجربه بین­المللی خود را تقویت نمایند.

چکیده انگلیسی:

Introduction: At present, the role of export and its importance in the growth and prosperity of the economy of developing countries is well known. The purpose of this research is to investigate the effect of factors such as innovation capability and international experience on export performance of exporting firms of food products of Tehran province.
Materials and Methods: This study is an applied descriptive-survey research and data collection instrument was questionnaire. The statistical population of the research includes all managers and supervisors of 50 exporting firms of food products of Tehran province. The sampling method was judgment sampling and sample size consists of 185 managers and supervisors. This research was conducted between June 2019 to November 2019. To test hypotheses, Structural Equation Modelling (SEM) was used.
Findings: Innovation capability and international experience have a significant effect on the export performance of the exporting firms of food products of Tehran province. Moreover, innovation capability compared to international experience has a greater significant effect on export performance.
Conclusion: Exporting firms of food products of Tehran province need to reinforce their innovation capability and international experience, respectively in order to improve their export performance.

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