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

Eoin McLaughlin*, Paul Sharp

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review


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.

Original languageEnglish
JournalBusiness History
Publication statusE-pub ahead of print - 1. Jan 2019



  • Cooperation
  • corporate structure
  • dairying
  • Denmark
  • Ireland
  • joint-stock company
  • organisational form

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