Wuan chuang: A 100-year-old soy sauce producer moving into the next century

Research output: Contribution to journalArticle

Abstract

Wuan Chuang Food Industrial Corporation was founded in 1909 and is the longest lasting brand of soy sauce in Taiwan. Along its evolution into what it is today, this small and medium-sized enterprise had adjusted its focus between black-bean and soybean soy sauce businesses. The former is a traditional Taiwanese soy sauce that requires a lengthy, naturally-brewed process and tremendous manual works. In turn, black-bean soy sauce can only be produced in small volumes and charged premium prices. The latter, introduced to Taiwan in 1940s, is a Japanese-style soy sauce that can be produced massively in machine-controlled, giant tanks, and is dominated by large firms who compete sharply on prices. This case delineates Wuan Chuang's growth path and the nature of the soy sauce industry in Taiwan. The stage is set for students to discuss Wuan Chuang's strategic orientations and whether the directions of its actions fit with its competitive strengths.

Original languageEnglish
Pages (from-to)291-310
Number of pages20
JournalAsian Case Research Journal
Volume19
Issue number2
DOIs
Publication statusPublished - 2015 Dec 1

Fingerprint

Taiwan
Soybean
Large firms
Food
Strategic orientation
Small and medium-sized enterprises
Price premium
Bean
Industry

All Science Journal Classification (ASJC) codes

  • Business, Management and Accounting(all)

Cite this

@article{7595c85a47be449ebe10851e4b00a2a4,
title = "Wuan chuang: A 100-year-old soy sauce producer moving into the next century",
abstract = "Wuan Chuang Food Industrial Corporation was founded in 1909 and is the longest lasting brand of soy sauce in Taiwan. Along its evolution into what it is today, this small and medium-sized enterprise had adjusted its focus between black-bean and soybean soy sauce businesses. The former is a traditional Taiwanese soy sauce that requires a lengthy, naturally-brewed process and tremendous manual works. In turn, black-bean soy sauce can only be produced in small volumes and charged premium prices. The latter, introduced to Taiwan in 1940s, is a Japanese-style soy sauce that can be produced massively in machine-controlled, giant tanks, and is dominated by large firms who compete sharply on prices. This case delineates Wuan Chuang's growth path and the nature of the soy sauce industry in Taiwan. The stage is set for students to discuss Wuan Chuang's strategic orientations and whether the directions of its actions fit with its competitive strengths.",
author = "Tseng, {Chiung Hui}",
year = "2015",
month = "12",
day = "1",
doi = "10.1142/S021892751550011X",
language = "English",
volume = "19",
pages = "291--310",
journal = "Asian Case Research Journal",
issn = "0218-9275",
publisher = "World Scientific Publishing Co. Pte Ltd",
number = "2",

}

Wuan chuang : A 100-year-old soy sauce producer moving into the next century. / Tseng, Chiung Hui.

In: Asian Case Research Journal, Vol. 19, No. 2, 01.12.2015, p. 291-310.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Wuan chuang

T2 - A 100-year-old soy sauce producer moving into the next century

AU - Tseng, Chiung Hui

PY - 2015/12/1

Y1 - 2015/12/1

N2 - Wuan Chuang Food Industrial Corporation was founded in 1909 and is the longest lasting brand of soy sauce in Taiwan. Along its evolution into what it is today, this small and medium-sized enterprise had adjusted its focus between black-bean and soybean soy sauce businesses. The former is a traditional Taiwanese soy sauce that requires a lengthy, naturally-brewed process and tremendous manual works. In turn, black-bean soy sauce can only be produced in small volumes and charged premium prices. The latter, introduced to Taiwan in 1940s, is a Japanese-style soy sauce that can be produced massively in machine-controlled, giant tanks, and is dominated by large firms who compete sharply on prices. This case delineates Wuan Chuang's growth path and the nature of the soy sauce industry in Taiwan. The stage is set for students to discuss Wuan Chuang's strategic orientations and whether the directions of its actions fit with its competitive strengths.

AB - Wuan Chuang Food Industrial Corporation was founded in 1909 and is the longest lasting brand of soy sauce in Taiwan. Along its evolution into what it is today, this small and medium-sized enterprise had adjusted its focus between black-bean and soybean soy sauce businesses. The former is a traditional Taiwanese soy sauce that requires a lengthy, naturally-brewed process and tremendous manual works. In turn, black-bean soy sauce can only be produced in small volumes and charged premium prices. The latter, introduced to Taiwan in 1940s, is a Japanese-style soy sauce that can be produced massively in machine-controlled, giant tanks, and is dominated by large firms who compete sharply on prices. This case delineates Wuan Chuang's growth path and the nature of the soy sauce industry in Taiwan. The stage is set for students to discuss Wuan Chuang's strategic orientations and whether the directions of its actions fit with its competitive strengths.

UR - http://www.scopus.com/inward/record.url?scp=84962176764&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84962176764&partnerID=8YFLogxK

U2 - 10.1142/S021892751550011X

DO - 10.1142/S021892751550011X

M3 - Article

AN - SCOPUS:84962176764

VL - 19

SP - 291

EP - 310

JO - Asian Case Research Journal

JF - Asian Case Research Journal

SN - 0218-9275

IS - 2

ER -