Business strategy for vegetable oil in cambodian market of Vietnam national sundries import and export joint stock company until 2018

GaMBA01.C0411- Group 02– Strategic Management GLOBAL ADVANCED MASTER OF BUSINESS ADMINISTRATION BUSINESS STRATEGY FOR VEGETABLE OIL IN CAMBODIAN MARKET OF VIETNAM NATIONAL SUNDRIES IMPORT AND EXPORT JOINT STOCK COMPANY UNTIL 2018 Class : GaMBA01.C0411 Group: Truong Hong Hai Do Trung Truc Nguyen Mai Anh Kha Nguyen Minh Duc TP.HCM - 2013 Page i GaMBA01.C0411- Group 02– Strategic Management ACKNOWLEDGEMENTS First of all, we would like to express our appreciation to all professors and staff at ETC - Nation University Hanoi for giving us chance to obtain knowledge in mordern advanced business administration We highly appreciated their support to help us successfully accomplish the whole program of Global Advanced Master of Business held by the Center We also would like to thank our classmates from GaMBA.C0411 class who always supported and encouraged us while completing this paper Last but not least, we would like to give thanks tothe Board of Management of TOCONTAP for its provision of relevant data of the Company The joint paper could not have been completed without the cooperation and hard work of all members of the Group resulting in deep understanding and high accord when choosing the topic, gathering information and analyzing them Page ii GaMBA01.C0411- Group 02– Strategic Management ABBREVIATIONS TOCONTAP: Vietnam national sundries import and export joint stock company BCG : Boston Consult Group matrix EFE : External Factor Evaluation Matrix IFE :Internal Factor Evaluation Matrix CPM :Competitive Profile Matrix QSPM: Quantitative strategic planning matrix SWOT: Strengths- weaknesses- opportunities- threats SPACE: Strategic Position &ACtion Evaluation matrix GDP : Gross Domestic Products Page iii GaMBA01.C0411- Group 02– Strategic Management Contents ACKNOWLEDGEMENTS .ii INTRODUCTION 1 General Objectives and scope: 2.1 Objectives: 2.2 Scope: Method: Outline: CHAPTER 1: RATIONALE OF STRATEGIC MANAGEMENT 1.1 Concept of business strategy planning 1.1.1 Concept of strategic management .3 1.1.2 Role of business management towards enterprises 1.2 Classification of business strategy 1.2.1 Specific strategies .4 1.2.2 Perspective of Michael Porter about the typical strategies 1.3 Process of strategic planning 1.4 External factor evaluation 1.4.1 Macro factor evaluation .8 1.4.2 Industry factor evaluation 10 1.5 Internal factor evaluation 11 1.6 SWOT 11 1.7 Matrixes for effective selection of strategies 12 1.7.1 Process to form a general strategy 12 Page iv GaMBA01.C0411- Group 02– Strategic Management 1.7.2 Industry evaluation: External Factor Evaluation (EFE) 12 1.7.3 Industry evaluation: Competitive Profile Matrix (CPM) 14 1.7.4 Analysis of operation: Internal Factor Evaluation (IFE) 15 1.7.5 Strengths- weaknesses- opportunities- threats (SWOT) 15 1.7.6 Internal-external factor matrix (IE) 17 1.7.7 BCG matrix 17 This matrix is offered by the leading management consultancy company of the U.S as Boston aiming to help the large companies assess the operating situaiton of the business units From that, the managers will decide to allocate the capital for SBU and assess the finacial situation of the company 17 1.7.8 SPACE matrix 18 1.7.9 Quantitative strategic planning matrix QSPM 19 CHAPTER 2: CURRENT PRODUCTION AND BUSINESS IN VEGETABLE OIL OF TOCONTAP 21 2.1 Introduction to TOCONTAP 21 2.1.1 Overview 21 2.1.2 Establishment and development 21 2.1.3 Organizational structure of company 26 2.1.4 Business Model of Vegetable Oil 26 2.1.5 Process of vegetable oil 27 2.2 Internal factor evaluation of TOCONTAP 28 2.2.1 Human resources 28 2.2.2 Management activity 29 2.2.3 Marketing activities 30 2.2.4 Financial management activity 31 2.2.5 Information System 33 2.2.6 Operating results 34 Page v GaMBA01.C0411- Group 02– Strategic Management 2.2.7 Corporate Culture 34 2.2.8 Internal Factor Evaluation Matrix (IFE) 35 2.3 Analysis of external factors 36 2.3.1 Analysis of macro environment 36 2.3.2 Analysis of the micro-environment 41 2.4 General observation 53 2.4.1 STRENGTHS OF TOCONTAP 53 2.4.2 WEAKNESSES OF TOCONTAP 55 2.4.3 CHANCES OF TOCONTAP 55 2.4.4 RISKS OF TOCONTAP 56 CHAPTER 3: TOCONTAP’S BUSINESS STRATEGY FOR VEGETABLE OIL ON CAMBODIAN MARKET IN 2018 57 3.1 Development target of TOCONTAP 57 3.1.1 Vision, mission, core values, and business philosophy 57 3.1.2 TOCONTAP’s target for vegetable oil up to 2018 57 3.2 TOCONTAP’s business strategy for oil in 2013 -2018 58 3.2.1 SWOT Matrix 58 3.2.2 Selection of strategies based on QSPM: 61 3.2.3 Deciding Strategies: 71 3.3 Solutions to implement strategic product development in the vegetable oil in Cambodian market in the period from 2013 to 2018: 73 3.3.1 Solutions to enhance marketing activities: 73 3.3.2 Solution to develop market share: 77 3.3.3 Solutions to increase investment 78 3.3.4 Solutions to training and development of human resources: 78 3.3.5 Solutions to Financial Management 80 Page vi GaMBA01.C0411- Group 02– Strategic Management 3.4 Recommendations 82 3.4.1 For the Government 82 3.4.2 For institutes and universities 83 3.4.3 For producers and oil business 83 CONCLUSION 84 APPENDIX 85 APPENDIX 94 APPENDIX 96 REFERENCES 99 Page vii GaMBA01.C0411- Group 02– Strategic Management INTRODUCTION General In the present trend of economic integration, the competition is very fierce If the companies want to survive on the market sustainably, and want their products can compete with the products of other enterprises, there is no way other than an effective business performance Therefore, it is a concern for any enterprises to find solutions for effective business performance Before the increasing entries of vegetable oil enterprises in domestic country, the competition is severer and severer TOCONTAPchooses the direction as the exporter of goods including the export of vegetable vegetableoilto Cambodian, Laos and Myanmar markets Through the market survey and trade in previous items in Cambodia, we conducted a theroretical research on competitve strategy, analyzed the business situation of TOCONTAPto develop a business strategy for Wellcookvegetable oil at the Cambodian market until 2018 Objectives and scope: 2.1 Objectives: The business enviroment of vegetable vegetableoilis changing quickly and the competition is very fierce among enterprises at Cambodian market The choose of this topic aims to:  Analyze the main and decisive factors of business performance of TOCONTAP in the present and future Specifically, perform the internal and external factor evaluation to identify the opportunities and threats aiming to determine the competitive advantage of the company in the vegetable oil industry in Cambodian market  Propose the feasible business strategy for TOCONTAP Company towards the vegetable oil products Page GaMBA01.C0411- Group 02– Strategic Management  Suggest the solutions in order to support for the implementation of successful solutions 2.2 Scope: The dissertation mentions to the most basic concepts as the strategic management planning; analysis of matrixes aiming to select the efefctivestartegies; internal and external factor evaluation of enterprises, concepts of vegetable oil production, etc and related concepts From the above theoretical concepts, we will apply it to develop the business strategy for TOCONTAPvegetable oilbrandedWellcook at Cambodian market until 2018 Method: The Qualitative Research Method through the discussion with the managers and experts of the vegetable oil company to analyze the tendency of market In addition, the dissertation also uses the appropriate secondary documents to analyze the issues related to the topic Outline: With the content mentioned as follows, the dissertation has the structure as follows:  Chapter 1:Literature review  Chapter 2: Current production and business in vegetable oil of TOCONTAP  Chapter 3: Business strategy for vegetable oil products in Cambodia market until 2018 Page GaMBA01.C0411- Group 02– Strategic Management CHAPTER 1: RATIONALE OF STRATEGIC MANAGEMENT 1.1 Concept of business strategy planning 1.1.1 Concept of strategic management The concept of “strategy” appeared early in the studies for the purpose of war in the history According to the ordinary definition (the Greek word is strategic) It is a military term indicating the planning and arrangement of force with the purpose of defeating the enemies Sun Tzu is aChinese military He wrote the book “the Art of Operation” discussing on the military strategy Carl von Clausewitz – the author of “the art of operation” in the century 19 – considered the strategy as the “planning of operation and implementation of schedule” Until the middle of century 20, the research and development of business strategy was really strong From the scholars Drucker, Chandler, Ansoff, Andrew, those research the development of great success of economic groups in the United State before and after the Second World War, to the present economic managers such as Michael E.Porter, Fred R.David, Rudolf Grunig, Richard Kuhn…had different views of business strategic managements According to Wikipedia, the strategic management is a science and art aiming to develop the orientation and objectives, implement the short and long-term plan based on the available resources, help each organization obtain its long-term objectives These are different definitions of strategies: “The strategy is the determination of basic and long-term objectives and purpose of company and use of actions as well as distribution of necessary resources to reach such objectives” – Chandler (1962) “The strategy is to combine the resources between the organization and environment, the systematical consistence between the decision of organization and environment” – Mintzberg (1979) Page GaMBA01.C0411- Group 02– Strategic Management APPENDIX Materials being produced oilseeds process Materials Shell extraction Nut core Shell Grounding Moisture Drying First time pressuring Oil Oil drying Drying Making Shell clean Pressuring or Extracting Drying or shell Crude oil Making clean Packing Lees Packing Packing Preserving Preserving Preserving Technical Illustration Nut shell separation: Purpose: Increase the oil content of the processing incredients: The oil in tissues is centered in middle of nuts, the shell of fruits and the shell of core has a small amount with different components from lipid components in the core Therefore, when processing all kinds of oil nuts, it is necessary to separate the core and and the tissue containing the large amount of oil out of the shell of the nuts with a larger Page 85 GaMBA01.C0411- Group 02– Strategic Management amount of oil Moreover, the shell of fruit and nuts is foaming and oil osmotic, forming the connection which keeps oil in shells, causing oil losses Increase the productivity of technical equipment: shells of fruit and nuts are much stronger than cores, causing productivity losses of equipment, materials and making them be eaten away Increase the quality of oil: The lipid of fruit shells with the main components wax and the similar that are mixed with oil Nut shell separation method: The method has below main steps: destroying nut shells, grounding and separating the mixture after being grounded According to different physical muscular of oil core tissue, grounding equipment is designed with different processes Grounding the components containing oil Purpose: Destroying the structure of components containing oil in order to make it come out of the protein produced after being pressured or extracted Creating the familiarity for the grounded powder, which leaves a good condition for the process of drying later Techniques of grounding In order to destroy issues of the hard things, it is necessary to use strength According to different strength of each kinds of incredients, we use different grounding force Therefore, choosing equipment requires paying attention to characteristics of strength in the incredients in combination with grounded powder requirement Drying grounded powder Purpose: Drying grounded powder is a process of creating the balance of the nuts and leaving good conditions for the most effective process of oil separation This process will Page 86 GaMBA01.C0411- Group 02– Strategic Management destroy the connection between the fat parts and the non-fat parts, helping oil come out under the effect of temperature and water Besides, thanks to these effects, oil has viscous characteristics Deactivate unwanted enzyme, putting additives into the process of oil separation (lipase, lipoxygenase, phospholipase) Erase the poisonous parts of the incredients if needed In other word, drying also changes chemical characteristics partially and positively in the next stages, ensuring the quality of the last products Protein is denatured, therefore the ductility of grounded powder increases, the possibility of oil digestion is improved Drying process can have two modes Dry dring mode: In this process, not change the moisture of the incredients but simply dry This mode is not usually used because the productivity of oil separation is low Wet drying mode: In the process of drying, make it moist suitably so that it can be hatched and then dry it in order to pressured it easily In the distillation process, the grounded powder is moist with water or the mixture of water and direct moisture In the drying process, powder after being distillated will be dried by indirect moisture It is popularly adapted nowadays because it helps making good conditions for the process of powder changing in the best way The technical requirements of distillated dried powder The distillated dried powder has to have suitable technical characteristics but the most important thing is the familiarity of the powder in spite of different kinds of incredients, kinds of drying and distillating equipment causing different technical characteristics The common familiarity: the powder has to have the familiarity in terms of size, shape, moisture, ductility and elasticity Page 87 GaMBA01.C0411- Group 02– Strategic Management The extent of familiarity: in terms of facial and inside characteristics of the powder molecular If not, the effectiveness of oil coming out is decreased However, in fact, it is very hard to achieve both kinds of familiarity he moisture after being dried and distillated is about 8-12% The process occuring to the liquid This is the process of making oil come out the line between the outside and inside part of the issue When starting pressuring, the powder molecular comes together When the strength of pressuring increases, the molecular is reshaped The holes containing oil narrow when the thick is enough, oil begins to come out The speed depends on the viscosity of the oil and the strength of pressuring The process occuring to the solid part: When the strength of pressuring increases, the process of reshaping occurs faster until the molecular is well connected If there is no oil left in the line and the pressure tends to increase, individual powder molecular will join together In fact, the pressure has its own limitation and there is a small amount of oil remaining in the line between the issues, therefore, dried oil has its foam Especially after coming out of pressuring machine, without the strength of pressuring, the foam of dried oil increases An important thing affecting the effectiveness taking oil is the speed of increasing strength is so fast because it can seal the way for oil to come out It can be easily seen in the pressuring machines in which the incredients are not mixed (handmade machines) Factors influencing the productivity of oil separation The extent of grounding nuts The powder is not familiarly dried and distillated, the ability of taking moisture is not balanced in terms of speed, moisture and the decreasing productivity of separation Page 88 GaMBA01.C0411- Group 02– Strategic Management Besides, the structure of grounded powder must be destroyed maximum because if the size of grounded powder is large, the way of oil is long so it is difficult for it to come out under the effect of stirring strength The quantity of shells mixed in the grounded powder The shells are mixed with powder, the amount of water making moisture and time increase Besides, the main incredient is cellulose having the ability of sucking out oil makes the productivity decrease The extent of creating moisture and drying temparature The extent must be suitable so that the powder has suitable physical characteristics In this form, under the affection of stirring strength, oil easily comes out If the powder is too dry, it will not be plastic and have normal size When pressured, it will be separated and oil will not come out If the powder is too pasty, oil is kept in the line between the issues, the issues then connect with one another because the powder is too wet causing oil to be stuck Time of oil coming out Corresponding to each kind of equipment (volume, stirring speed, area, positions of holes for oil coming out), time varies Time of oil coming out is counted by the subtraction between the time when powder coming in and coming out Therefore, if the previous time is too short, oil will not come out completely and vi versa Equipment composing The extent of oil separation from powder also depends on the speciality of the structure of pressuring circle, screw shaped, …) Controlling oil being dried Drying oil after 5, 6% (screw pressuring) containing14-16% oil in dried oil, remaining many nutrients such as protit, gluxit…so there are some kinds of ingredients such as bean, soya…after being pressured, they can be used like additives and cattle food In order to keep it, we need to let it dry first by letting Page 89 GaMBA01.C0411- Group 02– Strategic Management them out in the air In terms of handmade dried oil, it can be easily moldy; therefore it needs grounding, drying and covering Oil extraction It is processed basing on the characteristic of easily dissolving of vegetable oil in gasoline, hecxan, dicloetan…, mostly hexan Transiting oil inside as well as outside is a process of mass transferring occurring inside the movable layer, depending on the concentration of oil in the ingredients and outside the stream Exploiting oil by means of extraction is highly effective in terms of economics and is well adapted by many nations around the world because of many strong points: Machines and equipmentsaremechanizedandfullyautomated so the production process iscontinuous.Besides it also brings the high productivity of equipment ,easy operation, and highworking efficiency Extraction is suppressed thoroughlyfromrawoil content, oil contentintheresidueremaining is verylow(0,1- 0,3%) Therefore, thelossofoil in the productionprocess is quite insignificant Formaterialscontaininglowoilcontent(17-18%) andmaterialscontainingpreciousoil, only use the extraction methodwithhighextractionefficiency However, theextractionprocessrequires the extractionsystemmust be ensured to avoidfireduetolow boiling qualityandsuitableforeach temperaturesolvents, kind solventsusedare ofmaterialtoavoiddamagelossesas of high well asreducethequalityoftheoilboom Theoretical basisoftheextractionprocess: Solubilityineachofthetwofluidsdepends on thedielectric constant The closer the twoliquidshavedielectric constants, the further the possibility of mixing each other.Oilhasa dielectric constantof about3÷3.2, theorganicsolventhas the dielectric constantof about2÷10, soorganic solvents can be used to dissolvetheoilcontained in thematerials Thus,theoil extraction is a method which usesan organic solventtodissolveoilinsolidmaterialsindefined conditions In conclusion, the nature Page 90 GaMBA01.C0411- Group 02– Strategic Management of theextractionprocessis a diffusionprocess, includingconvectiondiffusionandmoleculardiffusion Solventsusedforextracting vegetable oilmustmeetthe following requirements: Havingthe ability todissolveoilsinanyratioand not dissolve other impuritiesintheoil-bearingmaterials Havinglowboilingpointstoeasilyseparate from theoilthoroughly Non-toxic, non-corrosiveequipmentandnon-flammable or explosive withair, popularand cheap In theoilextractionplants industry, oftenusesolventssuchaslinearhidrocacbuafromoilproducts(often people takingthelight), aromatic hidrocacbua, aliphatic alcohols, linearhidrocacbuachlorinederivatives, among them themostcommonarehexane, pentane, propaneandbutane There are also other kinds of solvents as follows: Alcohol etilic: usually use 96% v concentration for extraction Acetone: liquid with a characteristic smell, having good oil solubility Acetone as the solvent is used exclusively for materials containing many photphatit because it only soluble oil which is insoluble photphatit Freon 12 is a pretty good solvent, non-toxic, resistant to oxidizing agents, volatile, chemically inert materials and equipment In addition to the use of Freon 12 was able to prevent fire easily The factors affect the velocity and speed of oil extraction: The level of breaking the cell structure of materials is fundamental to accelerate the process of extracting to be quick and complete, and to facilitate the materials to contact with solvent thoroughly The sizeandshapeofparticlesaffectthe speed ofmovementofsolventthroughthematerial a lot, therebypromotingfastorslow down the extractionprocess If extract powderhasappropriatesizeand shape, we will getthebestmotionvelocityof the solventintotheslotwallsas well Page 91 GaMBA01.C0411- Group 02– Strategic Management asthecapillarysystemofmaterials, oftenthesizeof the extract powderparticlesrange from0.5÷10mm The temperature of theextraction theextractionprocessisthediffusion powder: process, asweknow, so the nature of whenthetemperatureincreases, thediffusionprocesswillbeenhancedbytheviscosityoftheoilasrawmaterialreductioninc reasethespeedofmovementofoilintothe solvent However,thetemperatureincreaseshouldbelimited to a certain extent,if the temperature istoohigh, it willcausemoredamage which will denature many solvents andoils Humidityofextraction powder: when increasing themoisture, wewill slow thediffusionprocessandincreasetheadhesionofpowderparticles because the moisture of extraction powder willinteractwithproteinsandotherhydrophilicsubstances to prevent theinfiltrationdepthofsolventinsidethepowderparticles and then slow down the diffusion process The velocityofmotionofsolventextractionpowderaffect the diffusion process.Increasingthe speed ofmovementofsolventwillshortentheextraction time, whichincreasesdeviceyield The ratio ofsolventsandmaterialsaffectthe speed ofextraction, the more amount of extraction powder, the more need of solvents.However,the number of solvents will affectdevice size significantly The process of refining vegetable oil: Oil obtained after extraction is only through the preliminary cleaning and is called crude oil The ingredients of crude oil have many different kinds of impurities Those are naturephotphplipit, wax, hydrocacbua, free fatty acids, carbohydrates and inorganic impurities, and odor-causing compounds andtaste Some of these impurities are moved with oil during the pressing process while some exist as a result of the reaction of the oil and gas storage In industrial, two types of diagrams of refining oil are used: part refinement and complete refinement Page 92 GaMBA01.C0411- Group 02– Strategic Management * Part refinement is used for the purpose of eliminating oil from certain groups of impurities as required *Complete refinement is used for the purpose of gaining pure oil without mechanical impurities: colorless, odorless, free fatty acid levels in the lowest level prescribed Oil after refining consists almost completely pure triglycerides Vegetable oil products requirements: High nutritional ability and non-toxic Grease should not contain free fatty acid Grease is colorless or pale yellow, transparent, no unpleasant taste and less impurities Refined oil must be stored for long, not rotten, not rancid The effectiveness of the process: The manufacturing process of vegetable oil is widely used in factories producing vegetable oil on the industrial scale Economic efficiency is gained greatly from the application of machines and natural resources Page 93 GaMBA01.C0411- Group 02– Strategic Management APPENDIX The manufacturing process of the input material is refined oil Stage 1: Palm oil or other refined vegetable oil which is imported into the company in the tank contains At this stage, the staff of the quality control department have to check the samples to find out the quality standards of raw oil Stage 2: Palm oil or other vegetable oil pumped from the tank through the filtration system from 10 microns to microns in heat sinks Stage 3: At this stage, the oil is heated up to 85oC, stirred for 45 minutes Opening the circulation pump which is aimed to increase the oil’s temperature steadily and to increase oil’s activation At this stage the quality control staff has to check the oil temperature and oil mixing time Stage 4: After the end of stage 3, the oil is pumped through leaf filter and recirculation filter until the oil is light and clear After that, open the leaf filter valve to transfer the oil into the intermediate tank At this stage, the quality management staff takes sample and test the color of the oil after purification Stage 5: Oil from the tank through the pump mediated rapid cooling system to cool the oil down to 25 - 26oC to reduce oil oxidation and create favorable conditions for subsequent packaging process Stage 6: After being cooled down, the oil will be crude filtered from 10 microns to microns in mixing tank Page 94 GaMBA01.C0411- Group 02– Strategic Management Stage 7: Oil from the mixing tank, mixing antifreeze in proportion, then stirred in 40 minutes Aat this stage, staff from quality control department check the sample’s homogeneity of the oil and physicochemical standards of the oil also Stage 8: After mixing the antifreeze chemicals in proportion, pump the oil from the mixing tank through a filter fine 1micron the finished tank Stage 9: Oil will be pumped from the tank through a filter fine-micron 0.5 Filling the tank awaiting bottling Stage 10: Oil from the tank is pumped to the filling system packing finished products, in the process of packing department staff quality management check the quality of sample and storage Page 95 GaMBA01.C0411- Group 02– Strategic Management APPENDIX3 Listreview panel No Name Cao Van Thuy Truong Hong Hai Tran ThiThuyLan Thai ThiThanhThuy LeThiLoi Nguyen Van Trung Nguyen Tat Thang Nguyen Hai Company TOCONTAP ImportExport company Nguyen Viet Cuong 10 VuHai Managing director TOCONTAP Import- Deputy managing director cum Export company Branch manager in HCM TOCONTAP ImportExport company TOCONTAP ImportExport company Financial manager Chief accountant TOCONTAP Import- Head of Legal and General Export company Department TOCONTAP Import- Head of Planing and Marketing Export company Department TOCONTAP Import- Deputy managing director cum Export company manager of Factory TOCONTAP ImportExport company Position TOCONTAP ImportExport company Head of laboratory-KCS Evaluator TOCONTAP Import- Import-export Tocontap HCM Export company expert Page 96 GaMBA01.C0411- Group 02– Strategic Management IFE Score The Authority member Result of analysic Critical Factors 10 11 12 Average standard deviation Variance EFE1 2 2 2 2.00 0.603 0.333 EFE2 3 2 3 3 2.50 0.522 0.250 EFE3 1 1 2 2 1.58 0.515 0.243 EFE4 2 2 2 2 2 1.92 0.289 0.076 EFE5 3 2 3 4 3.00 0.739 0.500 EFE6 2 3 3 2 2.33 0.651 0.389 EFE7 4 3 4 3 3.25 0.754 0.521 EFE8 3 3 3 3 3 2.83 0.389 0.139 EFE9 3 3 3 3 2.75 0.452 0.188 EFE10 3 3 2 2.75 0.754 0.521 EFE11 3 2 3 3 2.75 0.622 0.354 EFE12 3 3 3 2 2.42 0.669 0.410 EFE13 2 3 2 2 2 2.25 0.452 0.188 EFE14 2 2 2 2 2 2.08 0.289 0.076 Page 97 GaMBA01.C0411- Group 02– Strategic Management EFE Score The Authority member Result of analysic Critical Factors 10 11 12 Average standard deviation Variance EFE1 2 2 2 2.00 0.603 0.333 EFE2 3 2 3 3 2.50 0.522 0.250 EFE3 1 1 2 2 1.58 0.515 0.243 EFE4 2 2 2 2 2 1.92 0.289 0.076 EFE5 3 2 3 4 3.00 0.739 0.500 EFE6 2 3 3 2 2.33 0.651 0.389 EFE7 4 3 4 3 3.25 0.754 0.521 EFE8 3 3 3 3 3 2.83 0.389 0.139 EFE9 3 3 3 3 2.75 0.452 0.188 EFE10 3 3 2 2.75 0.754 0.521 EFE11 3 2 3 3 2.75 0.622 0.354 EFE12 3 3 3 2 2.42 0.669 0.410 EFE13 2 3 2 2 2 2.25 0.452 0.188 EFE14 2 2 2 2 2 2.08 0.289 0.076 Page 98 GaMBA01.C0411- Group 02– Strategic Management REFERENCES Documents: - Fred R.David (2000), Concept of strategic management review, Publisher Statistics, Hochiminh City - Garry D.Smith (1998), Strategy and Business Policy, Publisher Statistics, Hochiminh City - Competitive strategy - Michael E Porter, Publishers of Science and Technology - Hanoi Reports - Annual Reports of TOCONTAP 2010, 2011, 2012 - Annual Reports of CAILAN Oil 2012 - Annual Reports of Thai Orleen 2012 Website: - www.tocontaphanoi.com/ - www.tocontapsaigon.com - www.cpv.org.vn - www.gos.gov.vn - www.mof.gov.vn - www.mpi.gov.vn - www.dddn.com.vn - www.economy.com.vn - www.saigontimes.com.vn - www.cafef.com.vn - www.saga.vn - www.vnexpress.net - www.maxipedia.com - Vietnam commercial counselor in Cambodia Page 99 ... Vietnamese businesses and traders and Thai businesses, Singaporean businesses, Malaysian businesses, Cambodian businesses and some Chinese merchants involving in Cambodian oil market large businesses... PRODUCTION AND BUSINESS IN VEGETABLE OIL OF TOCONTAP 2.1 IntroductiontoTOCONTAP 2.1.1 Overview Name: VIETNAM NATIONAL SUNDRIES IMPORT AND EXPORT JOINT STOCK COMPANY Name in English language : VIETNAM NATIONAL. .. accounts for 53% of market share of production and supply of oil products in China, 65% of market share of finished products and materials in Vietnam, and has many factories in China, Vietnam, Thailand,