Diferenciação para fugir à comoditização

No Sábado passado li no NYT, "Switzerland, of All Places, Now Has to Import Cheese":

"The Swiss are proud of their cheese, and most of the cheese they eat are local varieties like Gruyère, Emmental and other hard cheeses from milk from happy cows that are famous all over the world.

...

In fact, the Swiss cheese trade balance has been shrinking for decades, and especially since the market was liberalized in 2007, which allowed the country to trade with the European Union without tariffs or quotas in either direction. Switzerland now exports about 40 percent of the cheese it produces, per industry estimates.

But in each of the first five months of this year, Switzerland imported more cheese by weight than it sold abroad, according to customs data. 

...

[Moi ici: Os números que se seguem são muito interessantes, ilustram como as marcas, como a diferenciação, permite fugir da guerra do preço. Em Maio passado estive em várias cidades suíças e é impressionante encontrar no dia-a-dia o festival de marcas suíças que trazem um valor acrescentado tremendo à simples soma dos custos] The number of dairy farmers in Switzerland has fallen in recent decades, with a drop of more than half over the past 25 years, Mr. Koller said. On top of that, farming operations in Switzerland are small: The average size of a herd is about 27 cows, Mr. Koller said, and dairy farms with more than 100 cows are rare. [Moi ici: Isto quer dizer que se o negócio fosse preço puro e duro os suíços não tinham hipótese. Até as explorações portuguesas já devem ser maiores. Recordo que sem marca, "Milk is the ultimate low-involvement category"]

...

[Moi ici: Segue-se agora um trecho difícil de encontrar em Portugal, basta recordar a malta das conservas ou do leite, "economists say there is no need to panic"] Although an influx of foreign cheese may challenge notions of Swiss national identity, economists say there is no need to panic. Swiss producers have become more specialized in recent years, and the cheeses they export tend to be the higher-value varieties, like Gruyère. Imports are cheaper and softer and largely come from France. (What's called "Swiss cheese" in the United States is an American reproduction of Swiss hard cheeses, known of course for its signature holes.)

Not all the cheese that is imported into Switzerland is consumed there, either. A large chunk of the cheese and curd brought into the country gets refined in Switzerland and then exported.

"The trade diference in cheese itself is not a major thing to worry about," said Martin Mosler, an economist at IWP, an economic policy institute at the University of Lucerne. "We are better than most of the world at the high quality stuff," he said. Switzerland continues to run a healthy trade surplus in cheese by financial value: On average, Swiss cheese exports fetch roughly 10 Swiss Francs per kilo (about $11.60), compared with about six Swiss Francs per kilo paid for imports."