Jump to ContentJump to Main Navigation
The Economics of Chocolate$
Users without a subscription are not able to see the full content.

Mara P. Squicciarini and Johan Swinnen

Print publication date: 2016

Print ISBN-13: 9780198726449

Published to Oxford Scholarship Online: March 2016

DOI: 10.1093/acprof:oso/9780198726449.001.0001

Show Summary Details
Page of

PRINTED FROM OXFORD SCHOLARSHIP ONLINE (www.oxfordscholarship.com). (c) Copyright Oxford University Press, 2017. All Rights Reserved. Under the terms of the licence agreement, an individual user may print out a PDF of a single chapter of a monograph in OSO for personal use (for details see http://www.oxfordscholarship.com/page/privacy-policy).date: 20 January 2018

Belgian Chocolate Exports

Belgian Chocolate Exports

Quality and Reputation versus Increased Competition

Chapter:
(p.363) 18 Belgian Chocolate Exports
Source:
The Economics of Chocolate
Author(s):

Filip Abraham

Zuzanna Studnicka

Jan Van Hove

Publisher:
Oxford University Press
DOI:10.1093/acprof:oso/9780198726449.003.0018

This chapter explores a data set covering all Belgian chocolate exporters from 1998 till 2010, and assess how their international competitiveness is affected by the quality of chocolates and competition faced in foreign markets. Findings indicate Belgian chocolate exporters are diversified, both in terms of the markets they serve and the products they export. The chapter highlights one aspect of competitiveness, that is, export duration, measured by the number of years a particular export spell is active. It is found that chocolate export relations are short, but slightly longer than other export spells. This evidence supports the view that exports of high-quality, culture-related goods last a relatively long time. Chocolate export survival is positively affected by a firm’s size, geographical differentiation, and chocolate export variety. Chocolate exports last longer on markets where Belgian exporters face tougher competition. This indicates that the quality and reputation of Belgian chocolates compensate for increased competitive pressure.

Keywords:   Belgian chocolate, competition, export duration, exports, quality

Oxford Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.

Please, subscribe or login to access full text content.

If you think you should have access to this title, please contact your librarian.

To troubleshoot, please check our FAQs , and if you can't find the answer there, please contact us .