This book analyses the determining factors behind productivity and innovation amongst Small and Medium Enterprises (SMEs) in Singapore, and within the context of South East Asia, in order to offer recommendations for increasing productivity and aiding economic growth. SME firms are an influential driver of economic growth in advanced world economies like the USA, Germany, Japan and South Korea. Throughout the 2000s, Singapore experienced a decline in economic growth which was linked to decreasing productivity in its SMEs. The decline triggered a transformational policy by a Government intent on forging a 'high skill-high productivity' future. Given substantial evidence that low productivity growth occurred in sectors where immigrants dominated the workforce, the seeds of recovery focused on improving productivity and innovation amongst SMEs in those sectors. Hence, this book investigates the factors determining productivity amongst SMEs across the manufacturing sector. It utilises personal interviews with global experts and CEOs, combined with primary data collected from a major international Delphi survey, and interviews with 215 SME owners and managers in Singapore. This data helps us to better understand how these productivity-enhancing factors can be used to increase performance amongst SMEs. By investigating the nature and process of total factor productivity in Singapore's SMEs, this book tells the policy story behind the revolution. To provide a comparative analysis, Singapore's story is placed within a South East Asian context. The unfolding narrative contains important lessons for policy makers and industry globally, as they assess the strategic choices available to them for improving productivity and innovation. This book will be of great interest to students and scholars of innovation and productivity, as well as economic development officers, government policy advisors, SME business managers and sustainable businesses.

This book analyses the determining factors behind productivity and innovation amongst Small and Medium Enterprises (SMEs) in Singapore, and within the context of South East Asia, in order to offer recommendations for increasing productivity and aiding economic growth. SME firms are an influential driver of economic growth in advanced world economies like the USA, Germany, Japan and South Korea. Throughout the 2000s, Singapore experienced a decline in economic growth which was linked to decreasing productivity in its SMEs. The decline triggered a transformational policy by a Government intent on forging a 'high skill-high productivity' future. Given substantial evidence that low productivity growth occurred in sectors where immigrants dominated the workforce, the seeds of recovery focused on improving productivity and innovation amongst SMEs in those sectors. Hence, this book investigates the factors determining productivity amongst SMEs across the manufacturing sector. It utilises personal interviews with global experts and CEOs, combined with primary data collected from a major international Delphi survey, and interviews with 215 SME owners and managers in Singapore. This data helps us to better understand how these productivity-enhancing factors can be used to increase performance amongst SMEs. By investigating the nature and process of total factor productivity in Singapore's SMEs, this book tells the policy story behind the revolution. To provide a comparative analysis, Singapore's story is placed within a South East Asian context. The unfolding narrative contains important lessons for policy makers and industry globally, as they assess the strategic choices available to them for improving productivity and innovation. This book will be of great interest to students and scholars of innovation and productivity, as well as economic development officers, government policy advisors, SME business managers and sustainable businesses.

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.