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Competition between organisational forms in Danish and Irish dairying around the turn of the twentieth century
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Accepted Version
Date
2019-04-04
Authors
McLaughlin, Eoin
Sharp, Paul
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis Group
Published Version
Abstract
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.
Description
Keywords
Cooperation , Corporate structure , Denmark , Joint-stock company , Dairying , Ireland , Organisational form
Citation
McLaughlin, E. and Sharp, P.(2019) 'Competition between organisational forms in Danish and Irish dairying around the turn of the twentieth century', Business History. doi: 10.1080/00076791.2019.1575366
Copyright
© 2019, Informa UK Limited, trading as Taylor & Francis Group. This is the Accepted Manuscript of an article published by Taylor & Francis in Business History on 4 April 2019, available online: https://doi.org/10.1080/00076791.2019.1575366