Open AccessCritical success factors when going global: New Zealand dairy companies
Author(s) -
Anne Scott,
Sue Bowden,
J. S. Rowarth
Publication year - 2013
Publication title -
proceedings of the new zealand grassland association
Language(s) - English
Resource type - Journals
eISSN - 1179-4577
pISSN - 0369-3902
DOI - 10.33584/jnzg.2013.75.2924
Subject(s) - business , critical success factor , dairy industry , marketing , quality (philosophy) , exportation , international market , commerce , philosophy , chemistry , geometry , food science , mathematics , epistemology
New Zealand dairy companies are being encouraged to expand in offshore markets, and capitalise on the increasing demand for high quality dairy products in emerging nations. To succeed internationally dairy companies need to invest in capturing their value chain and securing suppliers effectively, as well as developing intangible assets, like customer relationships, international partnerships, strong brands and reputations. This paper examines seven critical success factors, identified from comparing academic literature on international success and the preceding background paper, to three case studies on the New Zealand dairy companies, Tatua Dairy Co-operative, Synlait Ltd, and Fonterra Ltd. Keywords: critical success factors, international business strategy, New Zealand dairy industry, exportation