Abstract
The paper aims is to evaluate the competitiveness of corporate capabilities in seafood processing companies using importance analysis through FA(Frequency Analysis), Independent sample t-test and IPA(Importance-Performance Analysis). In this analysis, it was found that most of the seafood processing companies recognized that they have low competency in all the capabilities. By capabilities, manufacturing/processing(2.96), network(2.78), marketing(2.73), human resources(2.40), export(2.33), and R&D (2.14) were shown in order. In particular, R&D was found to be the weakest capabilities. Currently, seafood processing companies have an unsystematic R&D structure in which company representatives and a small number of employees come up with ideas and approach, so their R&D capabilities are considered particularly weak. In the IPA analysis, it was found that the priority improvement capabilities include automation of processing facilitiesᆞequipment, promotion, sufficient processing and manufacturing manpower and ability to secure new manpower. These factors were analyzed as competencies that require priority improvement.
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