Bacalao Case Study

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Bacalao Case Study In the following essay I will refer to Company Noruega and Company Superior as CN and CS respectively. Company Noruega (CN) Competitive Advantage Michael Porter (1985, pg45) states: “To diagnose competitive advantage, it is necessary to define a firm’s value chain for competing in a particular industry.” Efficiency is evident throughout CN’s value chain. CN operates in the low value advantage and high cost advantage quadrant of the cost and value matrix. Flexibility in sourcing and accepting a variety of grades of raw materials enables CN to purchase in volume at lower cost all year round, benefiting from economies of scale and continuous availability of product to the customer. In a different strategy to CN, CS has specific raw material requirements that limit them to seasonal availability. On the production front, CN processes all types of fish at maximum capacity throughout the year in a single factory using lean production methods which increases efficiency. On the other hand, CS operates only when the particular raw materials are available and have a factory dedicated to one type of product leading to inefficiency and higher production costs. Furthermore, standard packaging and generic marketing contribute to CN’s cost reduction strategy which differs from the more costly approach of individual tagging and exclusive marketing performed by CS. Contrary to CS, CN buffer and store extensively which not only enables them to meet any demand fluctuation to comply with their continuous supply policy, it could also protect them from price variations set by the Norwegian raw fish association. Company Superior (CS) CS differentiates itself from other competitors by placing customer satisfaction as its main priority. Emphasis on high quality and added value to the customer is apparent across CS’ supply chain. Focusing purchase on fresh
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