Competition between organisational forms in Danish and Irish dairying around the turn of the twentieth century 1

Eoin McLaughlin*, Paul Sharp

*Kontaktforfatter for dette arbejde

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

By 1914, Danish butter had captured a sizeable share of the British market, largely at the expense of Irish suppliers. This is usually attributed to a more successful adoption of the cooperative organisational form, where cultural and legal issues put the Irish at a disadvantage. We argue that there were also significant differences in the private sector in the two countries, where large incumbent proprietary creameries in Ireland were in a stronger position to defend their interests. Even if the cooperatives were able to operate like their Danish counterparts, they would still have faced much tougher competition from proprietary incumbents.

OriginalsprogEngelsk
TidsskriftBusiness History
ISSN0007-6791
DOI
StatusE-pub ahead of print - 1. jan. 2019

Fingeraftryk

Incumbents
Organizational form
20th century
Dairying
Private sector
Disadvantage
Expenses
Ireland
Legal issues
Cultural issues
Suppliers
Private Sector

Citer dette

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Competition between organisational forms in Danish and Irish dairying around the turn of the twentieth century 1 . / McLaughlin, Eoin; Sharp, Paul.

I: Business History, 01.01.2019.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

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