Penilaian kecekapan firma pemprosesan produk makanan berasaskan ikan di Malaysia, 1996–1998

M.L. Raziah

Abstract

Primary survey of fish-based food products processing firms indicated that this sub-sector was dominated by the small and medium industries. The average efficiency was decreasing for the operational year 1998 against that of the year 1996. Raw materials were found to be the most important factor that influenced production. The average efficiency for the operational year 1996 was about 0.3447 and had decreased to 0.1380 in 1998. This phenomenon was attributed to the low output, and poor quality and low price of products, whereas the costs of input were high. To improve the firm technical efficiency, the raw materials supply had to be sustained by increasing local supply and import, finding new substitutes for fish such as synthetic fish meat, exploiting the aquaculture subsector and using bigger fish with low price that could improve mechanization in fish preparation. Research and development should focus on improving product quality and come out with new value-added products using alternative raw materials.

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