Competitive Position of Dairy Products in the Food Industry
暂无分享,去创建一个
The competitive position is analysed by distinguishing milkfat, caseins, whey, SMP and blends. Based on interviews with both dairy and processing companies, a SWOT-analysis is made to determine perspectives. Due to technological progress, changes in consumer demand, the dairy common policy and environmental factors, milk is no longer considered as the raw material, but rather its constituents.
[1] John Saunders,et al. Competitive positioning : the key to market success , 1993 .
[2] Jacques Viaene,et al. Industrial Structure of the Food, Drink and Tobacco Sector, Current Situation and Recent Evolution. Part I: Balance Sheets and FDT-industry (195p) - Part II: Sub-sectors (185p.) - Part III: Statistical Annex (100p) , 1993 .
[3] G. Day. Strategic Market Planning: The Pursuit of Competitive Advantage , 1984 .