AUDIT QUALITY, CORPORATE ATTRIBUTES AND VALUE CREATION OF FOOD PROCESSING COMPANIES IN CAMEROON
Abstract
This study aims to examine the mediating effect of corporate attributes on the association between audit quality and value creation of food processing companies in Cameroon. An ex-post facto research design was adopted, and data collected from secondary sources were analysed through a structural equation modelling approach with the aid of a partial least squares technique. The study revealed that corporate attributes significantly mediate the relationship between audit quality and value creation. It concludes that the individual factors of audit quality are mutually exclusive, as they all have a significant effect on the value creation components. Corporate attributes are also very pertinent to enhance value creation. Audit quality can be relied upon as a very strong factor in enhancing the level of value creation. The study also concludes that corporate attributes partially mediate the relationship between audit quality and value creation of food processing companies in Cameroon. The study recommends that auditors should be given subsequent opportunities for any audit assignment, as this will enable them to discover inadvertent errors, thereby improving the quality of the audit. This gives room for more risk assessment as the audit members with accounting and finance knowledge have proven antecedents for better risk evaluation, asset management for a more effective and efficient operational performance.
Cette étude vise à examiner l'effet médiateur des attributs de l'entreprise sur la relation entre la qualité de l'audit et la création de valeur des entreprises agroalimentaires au Cameroun. Un modèle de recherche ex post facto a été adopté et les données recueillies auprès de sources secondaires ont été analysées par une approche de modélisation par équations structurelles à l'aide de la technique des moindres carrés partiels. L'étude a révélé que les attributs de l'entreprise influencent significativement la relation entre la qualité de l'audit et la création de valeur. Elle conclut que les facteurs individuels de la qualité de l'audit s'excluent mutuellement, car ils ont tous un effet significatif sur les composantes de la création de valeur. Les attributs de l'entreprise sont également très pertinents pour améliorer la création de valeur. La qualité de l'audit peut être considérée comme un facteur très important pour améliorer le niveau de création de valeur. L'étude conclut également que les attributs de l'entreprise influencent partiellement la relation entre la qualité de l'audit et la création de valeur des entreprises agroalimentaires au Cameroun. L'étude recommande que les auditeurs bénéficient d'opportunités ultérieures pour toute mission d'audit, afin de détecter les erreurs involontaires et d'améliorer ainsi la qualité de l'audit. Cela donne lieu à une meilleure évaluation des risques, car les membres de l'audit possédant des connaissances en comptabilité et en finance ont des antécédents avérés en matière d'évaluation des risques et de gestion des actifs pour une performance opérationnelle plus efficace et efficiente.
JEL: M42 – Auditing, G32 – Financial Risk Management; Value of Firms; Goodwill, L66 – Food; Beverages; Cosmetics; Tobacco; Wine and Spirits, C38 – Classification Methods; Cluster Analysis; Principal Component; Factor Models, M41 – Accounting
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DOI: http://dx.doi.org/10.46827/ejefr.v9i4.2051
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