TY - JOUR
T1 - Wuan chuang
T2 - A 100-year-old soy sauce producer moving into the next century
AU - Tseng, Chiung Hui
N1 - Funding Information:
This case was prepared by Professor Chiung-Hui Tseng of National Cheng Kung University, Taiwan. This case is intended to be used as a basis for class discus sion rather than to illustrate either an effective or ineffec tive handling of an adminis trative or business situation. The author thanks the Case Center of College of Manage ment, National Cheng Kung University, for funding this case project. Thanks are also due to three assistants, Chia- Hao Tu, Jui-Han Liu, and Po-Shu Lin, for helping to collect data.
Publisher Copyright:
© 2015 World Scientific Publishing Company.
Copyright:
Copyright 2016 Elsevier B.V., All rights reserved.
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.
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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 -