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

Eoin McLaughlin and Paul Sharp

Business History, 2021, vol. 63, issue 2, 314-341

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.

Date: 2021
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Working Paper: Competition between organisational forms in Danish and Irish dairying around the turn of the twentieth century (2015)
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DOI: 10.1080/00076791.2019.1575366

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