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Competitive positioning and value chain configuration in international markets for traditional food specialties

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  • Borch, Odd Jarl
  • Roaldsen, Ingrid H.E.

Abstract

In this paper we discuss the relations between the increased quality standards of traditional food products and the structuring and management of the value chain. We address the importance of different quality dimensions, and how they are combined in superior strategic configurations to achieve competitive advantage in particular in up market segments. We elaborate on the competitive positioning tools and the resource configuration of the value chain necessary for creating sustainable competitive advantage for small and medium-sized enterprises. We present results from 11 in-depth interviews with representatives from the fragmented Norwegian value chain for lamb products. The results show that to achieve customer-oriented differentiation focus effect and at the same time be competitive on price you have to include rigid regimes of coordination and control throughout the value chain. Implications for management of the value chain and contract relations between the actors in the chain are discussed.

Suggested Citation

  • Borch, Odd Jarl & Roaldsen, Ingrid H.E., 2007. "Competitive positioning and value chain configuration in international markets for traditional food specialties," 105th Seminar, March 8-10, 2007, Bologna, Italy 7857, European Association of Agricultural Economists.
    • Handle: RePEc:ags:eaa105:7857
    DOI: 10.22004/ag.econ.7857
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    References listed on IDEAS

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    Cited by:

    1. Torok, Aron & Jambor, Attila, 2011. "The competitiveness of fruit spirits of New Member States in terms of protected denomination of origin," 2011 International Congress, August 30-September 2, 2011, Zurich, Switzerland 116089, European Association of Agricultural Economists.

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