Technological developments and economies of scale in dairy industry

Article Abstract:

A correlation exists between firm size and financial benefits that can be derived from introducing a new processing technology. Twelve questionnaire responses taken from a sample of 90 dairy firms revealed that the positive effect of introducing a new processing technology on average costs tends to be greater as the size of the company increases. Technologies introduced over the last 20 years have lessened small companies' average production costs by as much as 5%. Meanwhile, a reduction of almost 20% was recorded for larger firms.

Research, Technological innovations, Industrial productivity, Economies of scale

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Competitiveness in the European dairy industries

Article Abstract:

National food sectors in European countries have a high regard for international competitiveness. Food industries and corporate expansion have been on the rise since the completion of the European Common Market. This increasing competitiveness in the European dairy industry has prompted investigation by researchers and economic analysts. Findings indicate that German dairy producers have the competitive edge over other EU countries, particularly in fresh-milk and dried-milk products and evaporated milk.

Analysis, Europe, International trade, International competition (Commerce), International competition (Economics)

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The economic efficiency of Irish dairy marketing co-operatives

Article Abstract:

The study is concerned with an empirical test for the economic efficiency of Irish dairy marketing co-operatives, which is implemented with data for the Irish dairy-processing sector. Further, it discusses the emergence of Public Limited Companies (PLCs) as the dominant organizational structure in the Irish dairy sector.

Marketing procedures, Ireland, Management dynamics, Marketing, Industrial efficiency, Economic efficiency, Company marketing practices, Company business management, Dairying, Cooperative, Dairy cooperatives

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