Anatomy of a rural meat operation: The family values/firm strategy nexus at Jackson's of Symington, c.1890-1981

Sam McKinstry, Ying Yong Ding and Ron Livingstone

Business History, 2014, vol. 56, issue 7, 1143-1168

Abstract: Addressing current concerns in the academic literature regarding family business, this study traces the development of Jackson's, a firm which became Scotland's leading producers of sheep meat by the late 1920s, fulfilling this role until 1981. The paper examines the firm's progress from its startup before 1900 to 1933, when it abandoned its cattle-dealing interests to specialise in the production of lamb and mutton, principally for the London wholesale markets, which it served by means of rail transportation. After 1954, the firm greatly increased its throughput to meet the growing demands of the post-war economy, but by the late 1970s, increasing difficulties associated with the EEC caused a deterioration in trading conditions and results and the firm withdrew from the market in 1981. The paper focuses on the family influence on strategic direction and implementation.

Date: 2014
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://hdl.handle.net/10.1080/00076791.2013.867329 (text/html)
Access to full text is restricted to subscribers.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:taf:bushst:v:56:y:2014:i:7:p:1143-1168

Ordering information: This journal article can be ordered from
http://www.tandfonline.com/pricing/journal/FBSH20

DOI: 10.1080/00076791.2013.867329

Access Statistics for this article

Business History is currently edited by Professor John Wilson and Professor Steven Toms

More articles in Business History from Taylor & Francis Journals
Bibliographic data for series maintained by Chris Longhurst ().