ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Consultation Workshop The he In Initial al Findi ndings ngs of the he ST STED D Assess sessment ment Food od Pr Processing ocessing Sunway way Hotel, tel, Phnom Penh th March, 25 th 25 h, 201 016 25-Mar-16 Food Processing 1
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Conte ntents nts Part I: Enterpr Pa rpris ise e surve vey Pa Part rt II II: Ski kill l Supply ply Surv rvey Food Processing 2 25-Mar-16
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Pa Part I: I: En Enterprise erprise Su Survey vey Research objectives Research methodology Key findings: 1. Business environment 2. Business challenges 3. Employment and recruitment 4. Skills supply situation 5. Future importance of business capabilities Food Processing 3 25-Mar-16
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Re Research earch Object ectives ives a) Develop a sampling framework of around 200 enterprises for the sector of our interest and along of its value chains b) Provide a brief description of what types of products they produce and available for export c) Understand the current business environment and challenges d) Address the issue of lack of skills and look into priority of skills e) Identify future importance of business capabilities. 25-Mar-16 Food Processing 4
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Research earch Methodology hodology Method of collecting information: Conduct a face-to-face structured interview with establishment owners, human resource managers, directors or senior managers Sampling Frame: Establishment Census 2011, updating using Establishment Inter-census 2014, Yellow Page 2015, and NEA administrative data 2015. Sampling Selection: - Stratified random sampling with probability proportional to the number of enterprises in each strata - The establishment are divided into 3 strata: establishment with number of workers 5-9, 10-49, and 50 or more. 25-Mar-16 Food Processing 5
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Number of sample by type of establishment Type of Establishment Workers 5-9 Workers 10-49 Workers 50 or more Total N of Sample 112 83 23 218 Number of sample by type of subsectors: Sub-sector N of sample Processing of fish and molluscs 21 14 Processing of food and vegetables 51 Manufacture of grain mill products Manufacture of starches and starch products 23 15 Manufacture of sugar Manufacture of macaroni, noodles, couscous and 38 similar farinaceous products Distilling, rectifying and blending of spirits 11 Manufacture of wines 8 Manufacture of malt liquors and malt 5 32 Manufacture of soft drinks Total 218 25-Mar-16 Food Processing 6
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Key y Findings dings 1. Business Environment 2. Business Challenges 3. Employment and Recruitment 4. Skills supply situations 5. Future importance of business capabilities 25-Mar-16 Food Processing 7
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh 1. Bus usiness iness Enviro ironment nment Top products ucts made and s sold reported rted by interv rview ewed, , and t the top products ucts that t have e been exporte rted Sub sector Top products Export - Fish sauce - Fish sauce Processing of fish and mollusks - Dry fish - Dry fish - Dry fruits - Dry fruits - Pickle vegetables - Pickle Processing of fruits and vegetables - Canned fruits vegetables Manufacture of grain mill products - Rice - Rice - Rice floor - Wheat - Wheat Manufacture of starches and starch products - Cassava floor - Cassava floor - Bread and bakery - Palm sugar Manufacture of sugar - Cane sugar - Cane sugar 25-Mar-16 Food Processing 8
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Top prod oduc ucts ts made e and sold d repor orted ted by inter tervi viewed, ewed, and the top products ducts that t have ve been en exp xported orted Sub sector Top products Export - Khmer noodle Manufacture of macaroni, noodles, - Chinese noodle - Khmer noodle - Instant noodle couscous and similar farinaceous products - Noodle - Instant noodle Distilling, rectifying and blending of spirits - Rice wine Manufacture of wines - Wine - Wine Manufacture of malt liquors and malt - Beer - Beer - Pure drinking water - Pure drinking water Manufacture of soft drinks - Coke - Coke - Fruit juice - Fruit juice 25-Mar-16 Food Processing 9
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Distribu tribution tion of numb mber r of estab abli lishme shment nt by estab abli lishme shment t type of size of worke orker Micro 1-9 3% All 56% 34% 7% Small 10-49 Medium 50-99 Exporter 3% 33% 38% 26% Large >=100 0% 20% 40% 60% 80% 100% Distributi tribution n of numbe mber r of establ ablishment ishment by type e of share re of own wnership ership 0.41% 3% 96% All Private domestically (100%) Join Share 67% 16% 17% Exporter Foreign (100%) 0% 20% 40% 60% 80% 100% 25-Mar-16 Food Processing 10
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Grow owth Rate An Annual l growt wth h rate e and expect ected ed growt wth h rate e of sale 6.35% 7% Export rter 5.89% 6% 5.17% All 5% 5% 4.99% 4.75% 4.74% 4% 4.32% 3% 2% 1% 0% 2013 2014 2015 Average over the next 3 years 25-Mar-16 Food Processing 11
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Grow owth Rate Annual growth th rate e and expected ed growth th rate e of sale by type of establ ablish ishmen ent 9.00% 8.00% Large 7.00% Medium 6.00% 5.00% Small 4.00% Micro 3.00% 2.00% 1.00% 0.00% 2013 2014 2015 Average over the next 3 years Micro 5-10 Small 10-50 Medium 50-100 Large > 100 25-Mar-16 Food Processing 12
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh 2. Bus usiness iness Cha hallenge llenges Biggest st threa eats/ s/challeng hallenges es for the e current rent busine iness s report orted by all enter erpr prise ises Access to machinery and technology 81% Information regarding market demand 79% Utilities cost (electricity, water,…) 76% Import products 73% Skills of existing workers 71% Quality of agricultural raw materials 67% Skills and qualification of fresh graduates of… 52% Economic and regulatory policy 39% Access to finance (cost of finance…) 33% Transportation for exports/cold chain 31% Labour regulation 14% 0% 20% 40% 60% 80% 100% 25-Mar-16 Food Processing 13
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Biggest threats/challenges for the current business reported by exporters Limited use of technology and innovation 84% High utilities cost (energy and electricity cost…) 81% Lack of skilled labour 71% High logistics cost 70% Financial cost and access 63% Sourcing high cost of agricultural inputs 61% Lack of information on how to pass assessments… 56% Technical regulations and requirement on food… 51% Market information and market access 46% Procedural obstacles or procedural inefficiency 23% Lack support from the government 15% 0% 20% 40% 60% 80% 100% 25-Mar-16 Food Processing 14
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Reasons that discourage to start doing export Satisfied with the local market 82% Limited use of technology and innovation 75% Market information and market access 74% Financial cost and access 70% Lack of information on how to pass… 63% High utilities cost (energy and electricity cost…) 53% Lack of skilled labour 49% Risky business 39% High logistic cost 27% High cost of agricultural inputs 19% Procedural obstacles or procedural inefficiency 16% Technical regulations and requirement on… 14% Lack support from the government 12% Not encouraging profit 11% 0% 20% 40% 60% 80% 100% 25-Mar-16 Food Processing 15
ទីភ្ប ា ក់ងិរជិតិមុខរបរ និងកិរងិរ www.nea.gov.kh Main competitor in export market mentioned by exporters 3% 6% 14% 40% 37% Vietnam Thailand China Singapore Others 25-Mar-16 Food Processing 16
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