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

Show simple item record

dc.contributor.author McLaughlin, Eoin
dc.contributor.author Sharp, Paul
dc.date.accessioned 2019-05-03T08:50:26Z
dc.date.available 2019-05-03T08:50:26Z
dc.date.issued 2019-04-04
dc.identifier.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 en
dc.identifier.startpage 1 en
dc.identifier.endpage 28 en
dc.identifier.issn 0007-6791
dc.identifier.uri http://hdl.handle.net/10468/7847
dc.identifier.doi 10.1080/00076791.2019.1575366 en
dc.description.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. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Taylor & Francis Group en
dc.relation.uri https://www.tandfonline.com/doi/full/10.1080/00076791.2019.1575366
dc.rights © 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 en
dc.subject Cooperation en
dc.subject Corporate structure en
dc.subject Denmark en
dc.subject Joint-stock company en
dc.subject Dairying en
dc.subject Ireland en
dc.subject Organisational form en
dc.title Competition between organisational forms in Danish and Irish dairying around the turn of the twentieth century en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Eoin Mclaughlin, Economics, University College Cork, Cork, Ireland. +353-21-490-3000 Email: eoin.mclaughlin@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 18 months after publication by request of the publisher. en
dc.check.date 2020-10-04
dc.date.updated 2019-05-03T08:41:24Z
dc.description.version Accepted Version en
dc.internal.rssid 483843756
dc.description.status Peer reviewed en
dc.identifier.journaltitle Business History en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress eoin.mclaughlin@ucc.ie en
dc.internal.bibliocheck In press. Check vol / issue / page range. Amend citation as necessary. en
dc.identifier.eissn 1743-7938


Files in this item

This item appears in the following Collection(s)

Show simple item record

This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement