Competition between organisational forms in Danish and Irish dairying around the turn of the twentieth century1

Eoin McLaughlin*, Paul Sharp

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)314-341
Number of pages28
JournalBusiness History
Volume63
Issue number2
Early online date4 Apr 2019
DOIs
Publication statusPublished - 17 Feb 2021

Keywords

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

ASJC Scopus subject areas

  • Business and International Management
  • Business, Management and Accounting (miscellaneous)
  • History

Fingerprint

Dive into the research topics of 'Competition between organisational forms in Danish and Irish dairying around the turn of the twentieth century1'. Together they form a unique fingerprint.

Cite this