IDENTIFYING DIFFERENCES BETWEEN HIGH‐ AND LOW‐INVOLVEMENT EXPORTERS

Abstract

This article contrasts the export characteristics of high‐ and low‐involvement exporters in the Scottish food and beverage industry. Firms which derive more than 50 per cent of their turnover from export activity are designated as “high‐involvement” exporters while firms with a lesser dependence upon exporting are designated as “low‐involvement” exporters. Following an examination of the influence of organisational factors on export involvement, the two groups of firms are compared in terms of nine descriptors of export activity. Significant differences are established with regard to a number of export characteristics which are discussed in the light of previous evidence on export involvement.