Analysis of the price competitiveness of consumer milk and milk products in the selected milk processing entities
2003
Ubreziova, I. | Horska, E. | Slovenska Polnohospodarska Univ., Nitra (Slovak Republic))
Entrepreneurial subjects of the agricultural and food complex produce the food production in the strong competitive environment. From this viewpoint the main aim of contribution is the judgement the competitiveness based on the sale price without added value such one factors of competitiveness among selected food products produced from the cow milk in the entrepreneurial environment. Main sign of all milk processing entities is the production of the basic assortment of fresh milk products (consumer milk, cottage cheeses and cottage cheese specialties, fresh cheeses and acid milk products) with similar technological process. Theoretical and practical results from analysis show on the possibilities of creation of the competitive strategy as a part of entrepreneurial strategy. There are three generic strategies (cost leadership, differentiation and focus or niche strategy). Research subject consists of ten kinds of milk products (processed cheese, semi-fat homogenized milk, natural cheeses, cream with 33 % content of fat, acid milk products, fresh butter, soft cottage cheese, fat cottage cheese and low-fat cottage cheese) produced by five milk processing entities (Levicke mliekarne in Levice, Tamilk in Trnava, Milsy in Banovce nad Bebravou, Mliekospol in Move Zamky, Liptovska mliekaren in Liptovsky Mikulas) which are the competitive products. Basic indicates are from the sale statistics of individual milk processing entities during years 2000 and 2001. The methods of analysis, synthesis and comparison as well as the managing discussion with managers were used to the evaluation of data
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