马来西亚食品加工业的创新和生产力:使用矩方法的系统广义方法的实证分析

Sarah Nursyazmin Mohamad Kamal, N. Ismail, S. F. Sidique
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引用次数: 0

摘要

食品加工业被审查为工业发展的首要任务,目标是在马来西亚的工业总体规划(NIMP)中引领更大的增长。以产业发展为导向,本文强调了创新活动(研发支出和ICT支出)与生产率之间的关系与其他变量如技术强度、资本强度、出口强度、外资企业和进口中间投入的存在。这一假设是对2000年至2015年马来西亚食品加工业的面板数据集进行检验的(根据经济普查-制造业)。使用系统广义矩法(GMM)方法,实证分析表明,在劳动生产率方面,创新者比非创新者表现得更好。创新活动和ICT支出以及技术强度和资本强度似乎是子部门生产率的主要决定因素,而研发支出从估计产出中得出的结果好坏参半。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Innovation and Productivity in the Malaysian Food Processing Industry: An Empirical Analysis using a System Generalised Method of Moments Approach
The food processing industry was reviewed as a top priority for industrial development and targeted to lead greater growth in Malaysia’s Industrial Masterplan (NIMP). Leading to industrial development, this paper highlighted the relationship between innovative activities (R&D expenditure and ICT expenditure) and productivity with other variables like the presence of skill intensity, capital intensity, export intensity, foreign-owned firms and imported intermediate input. This hypothesis is examined for a panel dataset of the food processing industry in Malaysia from 2000 until 2015 (according to Economic Census- Manufacturing). Using a System Generalised Method of Moments (GMM) approach, empirical analysis suggests that innovators performed better than non-innovators in terms of labour productivity. Innovative activity and ICT expenditure along with skilled intensity and capital intensity seem to be the main determinants of subsector’s productivity, whereas R&D expenditure has mixed results from the estimation output.
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