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농어업 부가가치의 새로운 창출을 위한 식품산업의 중장기 발전전략(1/5차연도): 식품산업의 구조와 변화를 중심으로

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(1)연구보고 R595 | 2009. 10.. 농어업 부가가치의 새로운 창출을 위한 식품산업의 중장기 발전전략(1/5차연도): 식품산업의 구조와 변화를 중심으로. 최 이 김 국 조. 지 계 경 승 소. 현 임 필 용 현. 선임연구위원 연 구 위 원 연 구 위 원 부 연 구 위 원 인 턴 연 구 원. 협동연구. 김 병 무 이 명 헌 김 성 용. 순 천 대 학 교 인 천 대 학 교 경 상 대 학 교.

(2) 연구 담당 최 지 현 이 계 임 김 경 필 국 승 용 조 소 현. 선임연구위원 연구위원 연구위원 부연구위원 인턴연구원. 연구총괄, 1장, 2장, 6장 4장, 5장 6장, 부록 3장, 4장, 5장 자료분석.

(3) i. 머 리 말. 식품산업은 가공․외식․식재료․유통 등의 활동을 통해서 원료농산물 을 이용하여 농가소득 증대에 기여하고, 농업과 농산물의 가치를 국내외로 전파함으로써 농업발전에 기여한다. 농업과 식품산업은 농식품의 생산부 터 유통, 소비과정을 총괄하는 푸드시스템(food system)의 중요한 구성 주 체이다. 식품산업과 농어업의 연계전략은 국내 농수산물의 품질 및 가격경쟁력 을 높임으로써 국내 농산물 이용률을 향상시켜 국내 농어업의 부가가치를 높이는 방향으로 전개되어야 할 것이다. 최근 수입농산물의 증가로 식품산업 분야에 국내산 원료사용은 지속적 으로 감소하고 있지만 소비자의 안전식품에 대한 수요가 증가하고 있고, 원산지 표시확대로 외식 시장에서의 국산 식재료 사용요구가 높아짐에 따 라 식품산업과 연계한 산지의 적절한 대응책 마련 등이 시급한 과제로 등 장하고 있다. 농업의 부가가치 창출과 식품산업의 발전을 위해서는 푸드시스템 내에 서 농업과 산업 간의 지속적이고 안정적인 거래관계가 형성되어야 하며, 이를 위한 실질적인 연계 발전전략 제시가 필요하다. 이 연구는 5년간 수행되는 장기과제의 1년차 연구로서 부문별 분석에 앞서 실태파악을 위한 예비분석의 성격으로 수행되었다. 1차 연도 연구는 식품산업에 대한 구조분석과 식품산업의 전후방 연계구조를 파악하는 데 초점을 두고 수행되었다. 이 연구 결과가 2〜5년차 부문별 연구수행에 중 요한 기초자료를 제공하게 될 것으로 기대된다. 끝으로 연구에 도움을 준 통계청, 농수산물유통공사, 한국통계진흥원, 한국신용정보(주) 등에 감사드 린다. 2009. 11. 한국농촌경제연구원장 오 세 익.

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(5) iii. 요. 약. 이 연구는 5년 동안 수행되는 장기과제로서 농어업의 고부가가치화 실 현을 위해서 식품산업과 전후방 연계산업의 당면문제를 도출하고, 발전전 략을 제시함으로써 향후 식품산업 연구와 관련정책 개발에 필요한 기초자 료를 제공하기 위해 수행되었다. 1년차 연구는 예비분석의 성격으로 제조업, 유통업, 외식업 등 식품산업 업종과 제조업 부문별 구조변화 및 성과분석을 통해 식품산업의 거시적인 구조변화와 특성을 조명하는 것이 주목적이다. 이와 더불어 식품제조업 부 문과 농업의 연계, 소비자의 국내산 식품에 대한 평가 등을 통해 식품산업 과 전후방 산업과의 연계관계를 검토하여 2〜4년차 연구대상 식품산업 부 문을 선정하고자 하였다. 그 동안의 식품산업 연구가 단편적이고 부분적인 연구에 그친 반면, 이 연구는 다양한 통계 원자료를 분석함으로써 식품제 조업과 외식업뿐만 아니라 식품유통업까지 산업 구조변화를 폭넓게 분석 했다는 점에서 선행연구와 차별성을 지닌다. 식품산업을 크게 식품제조업, 식품유통업 및 외식업으로 구분하고, 각 부문은 표준산업분류의 세분류를 활용하여 분석하였다. 푸드시스템의 규 모는 2005년 121조 원으로 1995년에 비해 75% 성장하였으며, 신선농산물 과 가공식품의 비중은 하락한 반면 외식의 비중은 증가하였다. 식품제조업 은 전반적으로 식품 원재료인 농림수산업에 미치는 효과가 컸으며, 특히 축산가공, 낙농 등의 부문이 축산업에 미치는 영향이 컸다. 식품제조업은 상품을 최종소비자가 구매하는 비중이 높아 타 산업에 미치는 영향은 작은 반면 외식업은 타 산업의 생산에 미치는 영향력이 전체 산업 평균의 2.5배 높은 것으로 나타났다. 식품제조업 중 축산가공, 수산가공, 곡물가공(도정), 청과가공, 기타식료 품가공 등이 농림수산업에 대한 생산유발 효과가 컸다. 농림수산업의 부가 가치 유발효과가 비교적 큰 산업은 축산가공, 수산가공, 곡물가공(도정),.

(6) iv 청과가공, 기타식료품가공 등으로 나타났다. 식품산업은 국민경제에서 부가가치 기준 5%, 고용인원 기준 10%의 비 중을 차지하고 있다. 부가가치 측면에서는 식품제조업이 2.5%로 가장 비 중이 크고, 고용측면에서는 외식업이 6%로 가장 크다. 식품제조업 중 축산가공업과 곡물가공업이 출하액과 부가가치 측면에서 높은 비중을 차지하고 있는 것으로 나타났으며, 음료제조업이나 조미료제 조업은 사업체 수나 종사자 수에 비해 출하액과 부가가치의 비중이 높은 것으로 나타났다. 식품제조업은 종사자 수 10인 미만의 사업장이 전체 사업장의 55%를 차지하고, 종사자 100인 이상 사업장은 3%에 불과하다. 매출액은 100인 이상 사업장 비중이 47%인 반면, 10인 미만 사업장의 매출액은 12%에 불 과해 영세한 산업구조의 특성을 지니고 있다. 식품유통업에서 식품도매업은 종사자의 25%, 매출액의 49%, 부가가치 의 34%를 차지하고 있으며, 종합소매업은 종사자의 49%, 매출액의 40%, 부가가치의 45% 비중을 차지하고 있다. 외식업은 한식업의 비중이 사업체 수, 종사자, 매출액, 부가가치 측면에서 60% 내외의 높은 비중을 차지하고 있다. 식품제조업은 제조업에 비해 집중도가 높은 산업인 것으로 분석되었다. 특히 음료제조업과 조미료제조업은 상위 3개 기업의 출하액 비중이 50% 수준으로 시장집중도가 상대적으로 높은 부문으로 분류할 수 있다. 노동생 산성은 식품제조업, 식품유통업, 외식업순으로 높으며, 식품제조업의 노동 생산성은 증가, 식품유통업의 노동생산성은 하락, 외식업의 노동생산성은 일정한 추세를 유지하고 있다. 식품제조업에서는 규모가 큰 사업장의 노동 생산성 증가 속도가 빨라 사업장 규모에 따른 격차가 1990년대 이후 확대 되었다. 식품제조업의 총요소생산성은 전반적으로 하락하고 있으며, 다변 지수방식의 분석에 의하면 제조업 전반의 총요소생산성과의 격차도 확대 되고 있는 것으로 나타났다. 식품산업의 재무분석 결과 성장성, 수익성, 안정성이 전반적으로 양호하 지 못한 것으로 평가되었다. 다만 식품제조업에서 최근 성장하고 있는 기.

(7) v 능성식품 제조업, 도시락 및 식사용 조리식품 제조업 등 기타 식품제조업 의 수익성이 비교적 높은 것으로 나타났다. 식품유통업에서 종합소매업의 수익성은 완만하게 증가하고 있는 추세이 다. 외식업에서 기관구내식당업이 비교적 빠르게 성장하고 있고, 수익성 도 비교적 높은 수준인 것으로 나타났다. 식품제조업의 연구개발 집약도 는 최근 상승하고 있으나 그 크기는 제조업 평균에 비해 현저히 낮았는데 이는 식품제조업의 총요소생산성 하락과도 일정한 관계가 있는 것으로 판 단된다. 식품제조업과 외식업의 후방산업인 농업과 연계정도는 국내 농산물 이 용률과 원료조달 경로로 파악하였다. 식품제조업의 국내 농산물 이용률은 닭고기, 돼지고기, 고춧가루, 배추 등에서 높게 나타난 반면 쌀, 콩, 쇠고기 등은 상대적으로 낮게 나타났다. 이는 가격조건뿐만 아니라 품질의 균일 성, 안정적 공급 등의 측면에서 수입산 원료사용이 유리하기 때문인 것으 로 나타났다. 매출액과 원료 사용률은 부(-)의 상관관계를 보여 대체로 대 기업일수록 수입산 원료 사용비율이 높은 것으로 분석되었다. 외식업체는 쇠고기와 닭고기, 수산물의 수입산 사용비율이 높게 나타났다. 외식업체의 수입산 식재료 사용이유는 가격요인이 가장 크며, 수산물의 경우 소비자의 국내산과 수입산에 대한 선호도 차이가 크지 않다는 점도 작용하였다. 가공식품에 대한 가격 민감정도를 분석한 결과 가격 차이가 1.5배 이내라 면 국내산 식재료 가공식품을 구매하겠다는 비율이 높게 나타났다. 식품산업의 전후방 연계분석에서 나타난 시사점은 떡류, 두부, 된장, 고 추장, 쇠고기 등은 품질면에서 국내산 원료의 경쟁력이 있어 적절한 품질 관리와 물량 공급체계만 갖춘다면 가공식품 소비를 확대시켜 농가소득 증 대에 기여할 수 있다는 사실이다. 앞에서 분석한 부가가치 유발효과, 연계 가능성, 소비자 선호도 등의 지 표를 이용하여 식품산업 부문을 비교 평가한 결과 부가가치 유발효과가 크 고 농업과의 연계 가능성이 높은 축산가공, 곡물가공, 채소·과일가공 및 외식부문을 중심으로 2〜4년차 연구를 추진할 계획이다..

(8) vi ABSTRACT. Mid/long-term Development Strategies of Food Industry to Create New Added Values in Agricultural and Fisheries (Year 1 of 5): Centering on Structure and Changes of Food Industry. As a long-term project spanning over five years, this study was carried out to provide basic data required to conduct research on the food industry and to develop relevant policies going forward. The aims of the study include ① deriving current issues of the food industry and its downstream/upstream sectors and ② and proposing development strategies to materialize a high-value-added transformation of the agricultural and fishery industries. Given its characteristics as a preliminary analysis, the first-year study is mainly intended to examine macroscopic changes in the structure and properties of the food industry by analyzing structural changes and market performance of each sub-sector of food industries such as food processing, distribution and food service sectors. Moreover, in this study, we aimed to select processing sectors for the second-to-fourth year studies by investigating the linkages between the food industry and its downstream/upstream sectors after studying the connection between the food processing sector and the agricultural industry and consumers' evaluation of domestic products. Although previous food industry researches had been fragmentary and partial, we differentiated this study from other studies since we broadly analyzed changes in the industrial structure of the food distribution sector as well as the food processing and food service sectors, with diverse statistical raw data. For our analysis, we categorized the food industry into food processing, food distribution and food service sectors, and then subdivided each sector into businesses according to the Standard Industry Classification. The food.

(9) vii. processing sector generally had substantial influences on agricultural, forestry and fishery industries (which provide raw materials). Meat processing and dairy farming, in particular, vastly affected the livestock industry. The food processing sector had minimal impact on other businesses due to high contribution of final consumers to product sales, whereas the food service sector's influence on production of other businesses was nearly 2.5 times the overall industry average. Within the food processing sector, meat and grain processing businesses contributed much to the shipment amount and value-added. Beverage and seasoning processing businesses contributed much to the shipment amount and value-added despite relatively smaller numbers of companies and employees compared to other businesses. Companies with less than 10 employees occupied 55% of the total food processing companies, while companies with 100 employees or more accounted for merely 3% to the food processing sector. However, companies with 100 employees or more generated 47% of total sales, whereas companies with less than 10 employees generated only 12%, This indicates properties of a paltry industrial structure. In the food distribution sector, wholesalers account for 25% of total employees, 49% of total sales, and 34% of total value-added. General retailers, on the other hand, account for 49% of total employees, 40% of to the total sales, and 45% of total value-added. In the meantime, Korean food restaurants dominate the food service sector, occupying nearly 60% of total companies, employees, sales and value-added. The food industry contributes 5% to the national value-added and 10% to the number of employees nationwide. The food processing and service sectors made the highest contribution of 2.5% to the value-added and 6% to the number of employees, respectively. According to our analysis, the food processing sector had the higher con-.

(10) viii. centration ratio than the manufacturing industry. The beverage and seasoning processing industry, in particular, was found to have a relatively higher concentration ratio as the top three companies in each business contributed approximately 50% to the total shipment amount. The food processing sector ranked the first in labor productivity, followed by the food distribution and food service sectors. Since the 1990s, the gap between food processing companies of different sizes grew substantially because large-sized companies were able to quickly boost labor productivity. The total factor productivity of the food processing sector is plunging, and according to multi-variable index analysis, its gap with the total factor productivity of the manufacturing industry as a whole is further expanding. Labor productivity is climbing in food processing in contrast to a declining trend in the food distribution sector. A steady level of labor productivity is maintained in the food service sector. Our financial analysis of the food industry showed that the industry did not have favorable growth, profitability and stability. Nevertheless, the recently growing functional food processing and other food processing (such as ready-to-cook for lunch boxes and other meals) recorded a relatively high profitability. In the food distribution sector, profitability of general retailers has been gradually increasing. In the food service sector, the institutional cafeteria business has been growing rapidly with a relatively higher profitability. In addition, the R&D intensity of the food processing sector has recently been surging, but the size of R&D efforts is clearly lower than the processing industry's average, which appears to be in line with the aforementioned drop in the total factor productivity. We studied the degree of connection between the food industry and the agricultural industry (the downstream industry of food processing and food service sectors) through domestic farm produce usage rates and raw material transportation passageways. In the food processing sector, domestic poultry, pork, red chilli pepper powder and Korean cabbages were highly used,.

(11) ix. whereas domestic rice, beans and beef were used relatively less since imported raw materials were favored due to better prices as well as the consistent quality and stable supply. Sales and raw material usage rates displayed a negative correlation, implying that large-sized companies used more imported raw materials. The food service sector used a lot of imported beef, poultry and seafood mainly owing to better prices and an insignificant difference in consumer preferences to domestic and imported seafood. According to our price sensitivity of processed food, domestic food materials were favored if the price difference between domestic and imported food materials stayed within 1.5x. Given our analysis on the linkages between the downstream/upstream industries and the food industry, we found a considerable number of competitive processed products made of only domestic raw materials in the market. Based on our survey conducted on food processing companies and consumers, we learned that domestic raw materials for rice cakes, tofu, fermented soy paste, red chilli pepper paste and beef had competitiveness. Thus, these food categories should be able to contribute to boosting farm income by enlarging consumption of processed food if proper quality control and supply systems were established. Our analysis results indicate that businesses related with the processing of meat, grains, fruit, and vegetables should be capable of expanding productivity and the value-added in the agricultural industry. Therefore, we intend to continue studying these businesses in the second- and third-year studies going forward.. Researchers: Ji-Hyeon Choi, Kyei-Im Lee, Kyung-Phil Kim, Seung-Yong Gouk, So-hyun Cho E-mail Address: jihchoi@krei.re.kr.

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(13) xi. 차. 례. 제1장 서 론 1. 연구의 필요성과 목적 ·········································································· 1 2. 선행연구 검토 ························································································ 3 3. 연구범위와 방법 ···················································································· 7 제2장 식품산업의 여건변화 1. 식생활의 변화 ······················································································ 15 2. 시장과 유통여건의 변화 ····································································· 20 제3장 푸드시스템과 식품산업의 연계구조 1. 푸드시스템의 구조 ·············································································· 23 2. 식품산업의 투입 산출구조 ································································· 34 3. 식품산업의 파급효과 ·········································································· 39 제4장 식품산업의 구조변화 1. 식품산업 현황 ······················································································ 47 2. 식품산업의 구조변화 ·········································································· 58 제5장 식품산업의 생산성과 경영분석 1. 식품산업의 생산성 ·············································································· 77 2. 식품산업의 경영분석 ·········································································· 96 제6장 식품산업과 농어업의 연계구조와 소비자 평가 1. 식품산업과 농업과의 연계 ······························································· 125 2. 식품에 대한 소비자 평가 ································································· 137.

(14) xii. 제7장 요약 및 결론 1. 요 약 ··································································································· 151 2. 결 론 ··································································································· 156 부록 1. 정부지원 가공업체의 원료조달 및 판매구조 ···························· 159 부록 2. 농가 가공원료 출하실태 및 의식 ··············································· 167 부록 3. 지역농업과 식품제조업 연계사례 ··············································· 172 부록 4. 연구대상산업 부문의 검토 ·························································· 199 부록 5. 국산 식재료를 사용한 가공식품과 외식관련 소비자 조사 ······ 201 참고 문헌 ···································································································· 237.

(15) xiii. 표 차례. 제1장 표 1- 1. 연차별 연구성격과 연구목적 ················································ 3 표 1- 2. 식품제조업 분류 ······································································· 9 표 1- 3. 식품유통업 분류 ····································································· 10 표 1- 4. 외식업 분류 ············································································· 10 표 1- 5. 1차년도 연구내용과 연구방법 ·············································· 12 제2장 표 2- 1. 품목별 식품 수입현황 ···························································· 18 표 2- 2. 유기가공식품 수입현황 ·························································· 19 표 2- 3. 주요 급식기업의 매출추이 ···················································· 20 제3장 표 3- 1. 푸드시스템 구성산업의 분류 ················································ 26 표 3- 2. 푸드시스템 구조도 작성 방법 ·············································· 27 표 3- 3. 2000년 푸드시스템 구조도 ···················································· 29 표 3- 4. 2005년 푸드시스템 구조도 ···················································· 31 표 3- 5. 우리나라 푸드시스템 구성부문별 성장추이 ························ 33 표 3- 6. 2005년 푸드시스템 구성산업의 투입구조 ··························· 35 표 3- 7. 2005년 푸드시스템 구성산업의 배분구조 ························· 36 표 3- 8. 푸드시스템 구성산업의 배분구조 변화 ······························· 38 표 3- 9. 농어업 및 식품산업의 생산유발계수, 2005 ························ 43 표 3-10. 농어업 및 식품산업의 부가가치유발계수, 2005 ················· 44 표 3-11. 농어업 및 식품산업의 취업유발계수, 2005 ························ 45.

(16) xiv. 제4장 표 4- 1. 식품산업의 규모, 2007 ·························································· 48 표 4- 2. 식품제조업 종사자 규모별 사업체 수 비중, 2006 ············· 49 표 4- 3. 식품제조업 종사자 규모별 비중, 2006 ································ 50 표 4- 4. 식품제조업 종사자 규모별 매출액 비중, 2006 ··················· 50 표 4- 5. 식품제조업 종사자 규모별 부가가치 비중, 2006 ··············· 51 표 4- 6. 식품제조업 구성산업 현황, 2007 ········································· 52 표 4- 7. 식품유통업 종사자 규모별 사업체 수 비중, 2005 ············· 53 표 4- 8. 식품유통업 종사자 규모별 비중, 2005 ································ 54 표 4- 9. 식품유통업 종사자 규모별 매출액 비중, 2005 ··················· 55 표 4-10. 식품유통업 종사자 규모별 부가가치 비중, 2005 ··············· 55 표 4-11. 외식업 종사자 규모별 사업체 수 비중, 2005 ···················· 56 표 4-12. 외식업 종사자 규모별 종사자 비중, 2005 ·························· 57 표 4-13. 외식업 종사자 규모별 매출액 비중, 2005 ·························· 57 표 4-14. 외식업 종사자 규모별 부가가치 비중, 2005 ······················ 58 표 4-15. 식품제조업 부문별 종사자 비중변화 ··································· 62 표 4-16. 외식업의 고용 비중추이 ························································ 66 표 4-17. 외식업의 부가가치 비중추이 ················································ 67 표 4-18. 식품제조업과 제조업의 일반현황 비교 ······························· 73 표 4-19. 식품제조업과 제조업의 시장집중도 비교 ···························· 74 표 4-20. 식품제조업 부문별 시장집중도 ············································· 75 제5장 표 5- 1. 한국신용평가 기업재무자료 부문별 기업체 수 ·················· 99 제6장 표 6- 1. 식품제조업체의 국내산원료 사용비중 ······························· 129 표 6- 2. 식품제조업체의 국내산 농수축산물 사용이유 ·················· 130.

(17) xv 표 6- 3. 식품제조업체의 외국산 농축수산원료 사용이유 ·············· 131 표 6- 4. 식품제조업체 매출액과 국산원료 사용비율의 상관계수 · 132 표 6- 5. 식품제조업체의 주원료 구입처별 비중 ····························· 133 표 6- 6. 외식업체의 국내산 식재료 사용비중 ································· 134 표 6- 7. 외식업체의 외국산 농축수산 식재료 사용이유 ················ 135 표 6- 8. 외식업체의 주원료 구입처별 비중 ····································· 136 표 6- 9. 가공식품 구입 시 우선 고려사항 ····································· 138 표 6-10. 가공식품 구입 시 국내산 식재료의 중요성 ······················ 139 표 6-11. 가공식품 구입 시 국내산 식재료의 확인 여부 ················ 140 표 6-12. 국내산/외국산 수입 식재료 사용 가공식품에 대한 선호도 ························································································ 141 표 6-13. 국내산 식재료를 사용한 가공식품의 구매이유 ················ 142 표 6-14. 수입산 식재료 대비 국내산 식재료 사용 가공식품의 소비자 평가 ··········································································· 143 표 6-15. 국내산 식재료 구매 시 애로사항 ······································· 144 표 6-16. 가공식품 구입 시 국내산 식재료 사용제품의 가격수용도 ·· 145 표 6-17. 외식 시 국내산 식재료 사용메뉴의 선택 ·························· 146 표 6-18. 외식에서 주메뉴 결정할 때 국내산 식재료의 중요성 정도 ······················································································ 147 표 6-19. 외식 시 국내산 원료사용 확인여부 ··································· 148 표 6-20. 외식 시 국내산 원료사용여부 미확인 이유 ······················ 148 표 6-21. 외식에서 국내산 식재료를 사용한 메뉴에 대한 소비자 평가/인식 ··············································································· 150.

(18) xvi. 그림 차례 제1장 그림 1- 1. 농업의 고부가가치화를 위한 식품산업발전 전략 연구 2∼5년차 체계도 ································································· 13 제2장 그림 2- 1. 외식비 지출액 추이 ···························································· 16 그림 2- 2. 에너지 구성요소별 국산 비중 ··········································· 17 그림 2- 3. 대형마트 성장추이 ······························································ 21 제3장 그림 3- 1. 푸드시스템 개념도 ······························································ 24 그림 3- 2. 푸드시스템 구성산업의 영향력계수 ································· 40 그림 3- 3. 푸드시스템 구성산업의 감응도계수 ································· 41 그림 3- 4. 식품산업의 전후방 연쇄효과, 2005 ·································· 42 제4장 그림 4- 1. 식품산업의 부가가치 비중추이 ········································· 59 그림 4- 2. 식품산업의 고용 비중추이 ················································ 60 그림 4- 3. 식품산업의 성장기여도 ······················································ 61 그림 4- 4. 식품제조업 부문별 부가가치 비중추이 ···························· 63 그림 4- 5. 식품제조업 고용-부가가치 비교 ········································ 64 그림 4- 6. 식품유통업의 부문별 고용 비중추이 ······························· 65 그림 4- 7. 식품유통업의 부가가치 비중추이 ····································· 65 그림 4- 8. 외식업의 고용-부가가치 비중비교, 2007 ························· 68 그림 4- 9. 식품제조업 규모별 사업체 수 비중추이 ·························· 69 그림 4-10. 식품유통 부문의 사업체 규모별 사업체 수 비중추이 ··· 70.

(19) xvii 그림 4-11. 외식업 부문 사업체 규모별 사업체 수 비중추이 ··········· 71 제5장 그림 5- 1. 식품제조업 규모별 노동생산성(2000년 기준) 추이 ········ 81 그림 5- 2. 식품유통업 및 외식업의 노동생산성(2000년 기준) 추이 · 82 그림 5- 3. 식품유통업 규모별 노동생산성 추이 ······························· 83 그림 5- 4. 외식업 규모별 노동생산성 추이 ······································· 83 그림 5- 5. 식품제조업 부문별 노동생산성 추이 ······························· 84 그림 5- 6. 식품제조업 부문별 자본장비율 추이 ······························· 85 그림 5- 7. 식품제조업 규모별 자본장비율 추이 ······························· 86 그림 5- 8. 식품제조업 노동생산성-자본장비율 비교, 2007 ·············· 87 그림 5- 9. 식품제조업 부문별 부가가치 기준 자본생산성 추이 ····· 88 그림 5-10. 식품제조업 규모별 부가가치 기준 자본생산성 추이 ····· 88 그림 5-11. 성장회계방식 식품제조업의 총요소생산성 증가율 ········· 90 그림 5-12. 성장회계방식 식품제조업 부문별 총요소생산성 증가율 추이 ······················································································ 91 그림 5-13. 성장회계방식 식품제조업 규모별 총요소생산성 증가율 추이 ······················································································ 91 그림 5-14. 다변지수방식 식품제조업 총요소생산성 증가율 추이 -식품제조업 기준 ······························································ 92 그림 5-15. 다변지수방식 식품제조업 총요소생산성 증가율 추이 -제조업 기준 ····································································· 93 그림 5-16. 다변지수방식 식품제조업 부문별 총요소생산성 증가율 -식품제조업 기준 ································································ 93 그림 5-17. 다변지수방식 식품제조업 부문별 총요소생산성 증가율 -제조업 기준 ······································································· 94 그림 5-18. 다변지수방식 식품제조업 규모별 총요소생산성 증가율 -식품제조업 기준 ································································ 95.

(20) xviii 그림 5-19. 다변지수방식 식품제조업 규모별 총요소생산성 증가율 -제조업 기준 ······································································· 95 그림 5-20. 식품제조업의 성장성 추이 ·············································· 100 그림 5-21. 식품제조업 부문별 총자산증가율 추이 ·························· 101 그림 5-22. 식품제조업 부문별 매출액증가율 추이 ·························· 102 그림 5-23. 식품제조업 부문별 유형자산증가율 추이 ······················ 103 그림 5-24. 종합소매업의 성장성 추이 ·············································· 104 그림 5-25. 식품도매업의 성장성 추이 ·············································· 104 그림 5-26. 한식업의 성장성 추이 ······················································ 105 그림 5-27. 일반음식점업(한식 제외)의 성장성 추이 ······················· 106 그림 5-28. 기관구내식당업의 성장성 추이 ······································· 106 그림 5-29. 식품제조업의 수익성 추이 ·············································· 107 그림 5-30. 식품제조업 부문별 매출액 영업이익률 추이 ················ 108 그림 5-31. 식품제조업 부문별 매출액 경상이익률 추이 ················ 109 그림 5-32. 식품제조업 부문별 기업 경상이익률 추이 ···················· 110 그림 5-33. 식품제조업 부문별 자기자본순이익률 추이 ·················· 110 그림 5-34. 종합소매업의 수익성 추이 ·············································· 111 그림 5-35. 식품도매업의 수익성 추이 ·············································· 112 그림 5-36. 한식업의 수익성 추이 ······················································ 113 그림 5-37. 일반음식점업(한식업 제외)의 수익성 추이 ··················· 114 그림 5-38. 기관구내식당업의 수익성 추이 ······································· 114 그림 5-39. 식품제조업의 안정성 추이 ·············································· 115 그림 5-40. 식품제조업의 부문별 부채비율 추이 ····························· 116 그림 5-41. 식품제조업의 부문별 유동비율 추이 ····························· 117 그림 5-42. 식품제조업의 부문별 자기자본비율 추이 ······················ 117 그림 5-43. 종합소매업의 안정성 추이 ·············································· 118 그림 5-44. 식품도매업의 안정성 추이 ·············································· 119 그림 5-45. 한식업의 안정성 추이 ······················································ 120 그림 5-46. 일반음식점업(한식업 제외)의 안정성 추이 ··················· 120.

(21) xix 그림 5-47. 기관구내식당업의 안정성 추이 ····································· 121 그림 5-48. 식품제조업의 연구개발집약도 추이 ······························· 122 그림 5-49. 식품제조업 부문별 연구개발집약도 ······························· 123 그림 5-50. 식품제조업 규모별 연구개발집약도 ······························· 124. 제6장 그림 6- 1. 연계 강화를 통한 식품산업의 경제적 효과 ·················· 127.

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