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Competitiveness in the food industry

Author: Bruce Traill; Eamonn Pitts
Publisher: New York : Blackie Academic & Professional, 1998.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:

A review of the current thinking on competitiveness. Issues raised will be addressed through six European case studies, chosen to provide representation in terms of food product sector, orientation  Read more...

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Genre/Form: Case studies
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Bruce Traill; Eamonn Pitts
ISBN: 0751404314 9780751404319
OCLC Number: 38419401
Description: xiv, 301 pages : illustrations ; 24 cm
Contents: Measuring food industry competitiveness, Eamonn Pitts and Magnus Lagnevik; structrual changes in the European food industry - consequences for competitiveness, Bruce Traill; the Irish dairy processing industry, Larry O'Connell, et al ; uncompetitiveness in a primary product - the case of UK horticulture, Bruce Traill; the competitive position of the Belgian pigmeat sector, Jacques Viaene and Xavier Gellynck; sources of competitive advantage and international competitiveness - the case of the Italian pasta industry, Luciano Venturini and Stefano Boccaletti; ecological responsiveness of Swedish food retailers - a driving force for upgrading competitiveness of the Swedish food sector?, Magnus Lagnevik and Helene Tjarnemo; changing environment and competitiveness in the Finnish food industry, Saara Hyvonen and Jukka Kola; are Porter diamonds forever?, Magnus Lagnevik and Jukka Kola.
Responsibility: edited by W. Bruce Traill and Eamonn Pitts.
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