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

Eoin McLaughlin and Paul Sharp

No 2015-16, Discussion Papers in Environment and Development Economics from University of St. Andrews, School of Geography and Sustainable Development

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 cooperativ es were able to operate like their Danish counterparts, they would still have faced much tougher competition from proprietary incumbents.

Keywords: Cooperation; corporate structure; Denmark; joint-stock company; dairying; Ireland; organisational form (search for similar items in EconPapers)
JEL-codes: L22 L23 L66 N53 N54 Q12 (search for similar items in EconPapers)
Pages: 32 pages
Date: 2015-05
New Economics Papers: this item is included in nep-his
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (10)

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Related works:
Journal Article: Competition between organisational forms in Danish and Irish dairying around the turn of the twentieth century (2021)
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