بین‌المللی‌شدن زودهنگام شرکت‌های کوچک و متوسط صنایع غذایی در ایران

توان‌مندی رشد پیوسته و بالا در تولید و صادرات مواد غذایی موجب شده، صنعت غذایی در میان صنایع مختلف جهان جزء سه صنعت اول قرار گیرد. لذا استفاده و بهره‌گیری از ظرفیت‌های این صنعت در کشور ایران به دلیل توان صادراتی شرکت‌های ایرانی، می‌تواند ارزآوری بالایی را به همراه داشته باشد. در این مطالعه، ابعاد و مولفه‌های موثر بر بین‌المللی‌شدن زودهنگام شرکت‌های کوچک و متوسط صنایع غذایی، از طریق «مرورسیستماتیک» مطالعات و تحقیقات شناسایی و طی سه مرحله به روش دلفی فازی  به کمک 17 نفر از خبرگان علمی و اجرایی مورد تائید نهایی واقع شد. این عوامل به صورت همگن در 3 رکن سازمان، محیط و فرد و 6 بعد ساختاری، مدیریتی، فرهنگی، فضای رقابتی، محیط نهادی صنعت و ویژگی‌های روانشناختی طبقه‌بندی گردید. سپس با نظرسنجی، از 107 نفر از مدیران صنایع غذایی که نمونه آماری پژوهش را تشکیل می‌دهند، 61 مولفه‌‌ی تاثیرگذار در بین‌المللی‌شدن زودهنگام شرکت‌های کوچک و متوسط شناسایی شد که بر اساس نگرش آنان، قیمت رقابتی محصول، مهارت‌های ارتباطات بین‌المللی مدیر  (دانستن زبان‌های خارجی)، وجود فرهنگ سازمانی صادرات‌محور در شرکت، شرکت در نمایشگاه‌های تخصصی بین‌المللی، پاسخ به سفارشات غیرمنتظره خارج از کشور، ساختار متناسب با بیمه، بانک، مالیات و نظام مالی پشتیبانی صادراتی از شرکت‌های صادرات‌محور و داشتن روحیه پیشگامی در مدیر، مهم‌ترین مولفه‌های تاثیرگذار در هر یک از این ابعاد بودند.

early internationalization of small and medium food industries in iran

introduction: globalization is interpreted, on the one hand, as the integration of markets globally and, on the other hand, as the internationalization of companies. internationalization, on the other hand, brings economic advantages of scale, higher revenue, fast investment, learning from export processes, and increased productivity for companies. research on the internationalization of companies has led to the identification of unusual patterns due to the speed of international development and the diversity of market entry in different temporal and geographical dimensions. thus, not only do early internationalization studies explain these patterns, but also companies can follow these patterns to achieve a fast-paced position in their entering international markets and expanding their world-class operations. in this research, the factors affecting the early internationalization of small and medium food companies in iran are investigated, and the most important factors are identified and analyzed homogeneously in the form of six main dimensions. this is done through reviewing previous studies and interviews experts. also, the structural, managerial, cultural, competitive and institutional environments of industries as well as their psychological characteristics are identified and classified. then, after the completion of the questionnaire by the managers of food companies as the statistical population, the most important components of early internationalization are identified.methodology: in the present study, a mixed exploratory method (qualitative and quantitative) is used to conduct the research. in the qualitative method, by a review of the conducted studies, 68 components of early internationalization were identified. then, by a survey of 17 industry and university experts in three stages, 61 components were selected through the fuzzy delphi method. also, based on the reports of the trade development organization, the data of 149 food industry companies that had international activities were reviewed. next, using the morgan table, 107 companies were selected as a statistical sample, and the finalized components were distributed among them in the form of a questionnaire. after the analysis of the data by the spss software, the most important components influencing the early internationalization of small and medium companies in the food industry were identified.results and discussion:  the elements of early internationalization were classified into organizational, environmental, and individual types. the structural dimension consisted of 16 components, five of which (strategic resources and assets, company goals and strategies, competitive product price, brand reputation, and company size) were listed in the study conducted by langst et al.  (2014). in this dimension, most company goals and strategies were considered. tradition (2019) classified the factors influencing the early internationalization of small and medium-sized enterprises into three dimensions including export incentives, export barriers, and company-specific factors. also, the presence of companies in specialized international exhibitions, the existence of research and development, new production technology, and the size of the foreign market were mentioned in scleukin’s research (2017) as the other factors of the early internationalization of small and medium companies. according to methiosinite and scelyokin (2015), the factors of early internationalization alone cannot lead the company to its goals and mission, but all the factors must be considered in a specific framework and specific classification. they also found that smes struggled to enter global markets due to a lack of resources and manpower, but early internationalization allowed sme executives to save the scale and gain access to new customers in markets. foreigners can access new resources and overcome these limitations.