The sweet secrets of the Swiss: An analysis of the Swiss chocolate industry
Date
2015
Authors
Hanvey, Leah
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Publisher
Bachelor of Commerce Best Business Research Papers
Abstract
Since the chocolate industry officially established itself in Switzerland in 1819, it has become an institution and ubiquitous with Swiss culture and Switzerland’s international reputation. The purpose of this paper is to delve into the secrets of the Swiss chocolate industry and answer the simple question, why and how has Switzerland become the producer of arguably the best chocolate in the world? To do this, I will conduct an industry analysis of the Swiss chocolate industry utilizing a modified model of Michael Porter’s Five Forces Model and will include discussing the Swiss chocolate industry’s current market make-up and domestic manufacturers, the substitutes of Swiss chocolate, international and domestic consumers, suppliers and supply chain, and of course, what the future holds for the industry. This analysis will be based on research collected from secondary sources and statistics-based data, in addition to first-hand marketplace price data collection, and primary consumer data collected through means of a price elasticity experiment to gauge to what degree Swiss chocolate is substitutable with other competitive products.
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Citation
Hanvey, L. (2015). The sweet secrets of the Swiss: An analysis of the Swiss chocolate industry. Bachelor of Commerce Best Business Research Papers, 8, 33–49.