Competitiveness and Knowledge

An International Comparison of Traditional Firms

By: Hanas Cader, Maria de Fatima Sales, Knut Ingar Westeren, Jefferson Staduto, Jan Ole Simila

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Hardcover | 13 March 2018 | Edition Number 1

At a Glance

Hardcover
216 Pages

Dimensions(cm)
16.4 x 24.1 x 1.9

Hardcover

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The main focus of this book is on what we can call traditional firms. This tends to mean production based on reasonably stable routines, with labor costs playing an important role and where production technology is available on the world market but the adaption of the technology in production is unique to the firm. In short, the traditional firm has a need for innovations and is dependent on efficient knowledge management to improve productivity.

Theoretical developments that link knowledge to competitiveness are studied with particular reference to the meat producing industry. Five firms which produce the same product category (white meat from chicken) under very different conditions in different parts of the world are scrutinized. Conclusions can be drawn that show how local firms compete using knowledge in domestic and international markets in an increasingly globalized world.

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