Analysis of Competitiveness and Key Success Factors of Taiwan Seafood Industry

• Main Authors: Zi-Xhi Huang, 黃資智
• Other Authors: Ching-Ta Chuang
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/29643218936510168862

碩士 === 國立臺灣海洋大學 === 海洋資源管理研究所 === 94 === After formally joined the WTO in 2002, the seafood processing industry and trade faces severe challenges. Government actively promote the hazard analysis and critical control point (HACCP ) management system which is focusing on the raw material identification, processing, manufacturing, storage and distribution of seafood products. In order to realize whether the HACCP management system can effectively improve the competitiveness of the seafood processing industry in Taiwan, this study conducted surveys by mail and in-depth interview. In addition, this study also applies SWOT and Diamond Model Analysis to examine the competitiveness of seafood processing industry. The sample includes 25 Health Bureaus and 150 seafood processing companies. This study argues that there is no significant evidences that the competitiveness of seafood processing industry has improved after joined the WTO and implemented the HACCP system. Due to the differences of individual business conditions and invested costs, the efficiency of corporations that applied HACCP management system is also different. Under the international regulation and the international competition, the seafood processing industry needs more assistance and support from the government to upgrade competition and develop permanently. Last but not least, the suggestions and problems proposed by the seafood processing industry, inclusive of financial assistances, overseas expansion, Ordnance Bench Mark (OBM) and adopting the system of certification, are key factors that are worth of the from the government’s concern and support.