Article 1994

Productivity, Product Quality and Workforce Skills: Food Processing in Four European Countries

National Institute Economic Review
Journal · Vol. 147 · Issue 1 · pp. 62-83
Abstract

This article reports on a detailed comparison of productivity, machinery and skills in matched samples of food manufacturing (biscuit) plants in Britain, Germany, the Netherlands and France. In comparing labour productivity levels, explicit account was taken of inter-country differences in the mix of product-qualities as well as differences in physical quantities produced per person-hour. Real ('quality-adjusted') productivity levels were highest in the German sample, an estimated 15 per cent on average above those in the Netherlands and France and about 40 per cent higher than in Britain. International differences in quality—as measured by value added per ton—were found to be at least as important as differences in crude tonnage produced per person-hour. The pattern o f productivity advantage could not be attributed to inter-country variation in the age and sophistication of capital equipment. However, there were important differences in workforce skill levels which could be linked to both relative productivity performance and the predominant choice of product strategy in each country. For example, in the German industry the mix of initial and continuing training received by employees supports a successful strategy of rapid growth in small- and naedium-batch production of elaborate, high value added biscuits which would be hard for the other three countries' indus tries—and particularly Britain—to emulate. In Britain the greatest success is achieved by large highly-autonzated plants engaged in the bulk production of relatively uncomplicated varieties of biscuit. Given the present structure of work force skills in Britain, it is understandable that—as in many other branches of manufacturing—British biscuit producers tend to specialise in relatively low value added goods. However, the study suggests that some of the potential economies of large-scale production are lost due to excessive rates of emergency downtime and the limitations of narrowly-trained employees. © 1994, Sage Publications. All rights reserved.

Keywords

Author Keywords

Not provided

Index Keywords

Author Affiliations
National Institute of Economic and Social Research, Rijksuniversiteit Groningen, Groningen, Groningen, Netherlands
Funding & Acknowledgements
No funding information
References 10 References
1 A Fell Fine Baker the Story of United Biscuits, (1974)
2 Balasubramanyam, V. M., STRUCTURE AND PERFORMANCE OF THE UK FOOD AND DRINK INDUSTRIES, Journal of Agricultural Economics, 42, 1, pp. 56-65, (1991)
3 Formation Emploi, (1991)
4 Broadberry, Stephen N., EXPLAINING ANGLO‐AMERICAN PRODUCTIVITY DIFFERENCES IN THE MID‐TWENTIETH CENTURY, Oxford Bulletin of Economics and Statistics, 52, 4, pp. 375-402, (1990)
5 Broadberry, Stephen N., COMPARATIVE PRODUCTIVITY IN BRITISH AND GERMAN INDUSTRY 1907–37, Oxford Bulletin of Economics and Statistics, 52, 4, pp. 403-421, (1990)
6 Organisations in the Computer Age, (1983)
7 Burns, J. A., THE UK FOOD CHAIN WITH PARTICULAR REFERENCE TO THE INTER‐RELATIONS BETWEEN MANUFACTURERS AND DISTRIBUTORS, Journal of Agricultural Economics, 34, 3, pp. 361-378, (1983)
8 British Journal of Industrial Relations, (1986)
9 Daly, Anne E., Productivity, Machinery and Skills in a Sample of British and German Manufacturing Plants: Results of a Pilot Inquiry, National Institute Economic Review, 111, 1, pp. 48-61, (1985)
10 Fifty Years of Economic Measurement the Jubilee Conference of Research in Income and Wealth, (1990)
Quick Actions
Full Text via DOI
Citation Metrics
45
Times Cited (Scopus)

References 10
Document Identifiers