Efficiency and productivity of the food and beverage listed firms in the pre-recession and recessionary periods in Greece

This study uses data envelopment analysis to examine the liquidity and sales efficiency of the Food and Beverage listed firms in Athens Exchange in the period 2006–2012. The liquidity efficiency of the firms is higher than the sales efficiency but the results indicate that there are not statistical significant differences in the rankings estimated by the two models in each period. The Malmquist Productivity Index reveals that over the period of the study, firms have experienced an annual average increase in productivity of 0.5% (a slight progress). On examining the components of this productivity change, it becomes evident that firms have experienced an annual average of 2% increase in technology combined with a decrease in technical efficiency of –1.5%. The results indicate that 52.4% of the firms experienced productivity gains in the examined period, and this was mainly the result of technological gain rather than efficiency improvement. More than 90% of the firms in the sample shift the efficiency frontier and only 33.3% of the firms are catching up, improving their productivity by reducing inefficiency. Moreover, the empirical study reveals that the overall technical inefficiencies of the firms are primarily caused by pure technical inefficiencies rather than scale inefficiencies.