The main focus of this book is on what we can call traditional firms. This tends to mean production based on reasonably stable routines, with labor costs playing an important role and where production technology is available on the world market but the adaption of the technology in production is unique to the firm. In short, the traditional firm has a need for innovations and is dependent on efficient knowledge management to improve productivity.

Theoretical developments that link knowledge to competitiveness are studied with particular reference to the meat producing...