TY - JOUR AB - The UK milk industry has been in a state of rapid evolution following the dissolution in 1994 of the milk marketing boards. The paper examines dairy processing companies, milk collection co‐operatives and milk groups in the south west of England to assemble reasons for success and failures and compare them with north west France, with similar traditional dairying. The findings suggest the following opportunities as the best development potential for the dairy industry in south west England: mature cheddar, speciality cheeses, suitable territorial cheese varieties and other fresh cheeses; dairy desserts; and yoghurts, fromage frais and crème fraiche. A second tier of opportunities could take place through new on‐farm processing; expansion of the product range of existing companies; expansion of the Davidstow Creamery as a producer of mature cheddar; and new “green field” site developments by new entrants. VL - 106 IS - 6 SN - 0007-070X DO - 10.1108/00070700410539743 UR - https://doi.org/10.1108/00070700410539743 AU - Pattisson Naomi AU - Lindgreen Adam PY - 2004 Y1 - 2004/01/01 TI - Successes and failures in the dairy industry: South west England and north west France T2 - British Food Journal PB - Emerald Group Publishing Limited SP - 422 EP - 435 Y2 - 2024/05/09 ER -