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Il prosciutto nell'economia dei prodotti tipici europei

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  • Fausto Cantarelli
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    Abstract

    The production of Parma DOP ham began many years ago, but such a high dimension was reached only twenty five yers ago, when the demand is increased together with the consumer’s capacity of expediture. Today in the district of Langhirano there are two lines of production: the first is that one of the Dop ham branded Parma, with 9 millions of pieces per year, and the other one, that refers to imported and smaller hams, which are then exported, after seasonig, at very lower prices to make easier their sale on foreign markets. The ham’s market trend is favourable all over Europe, so the perspectives for those countries, that produce salted and seasoned ham, the Mediterranean countries, such as Spain, which is the first producer with 30 millions of pieces, and Italy, the second, with 28 millions of pieces, are very good.

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    Bibliographic Info

    Article provided by FrancoAngeli Editore in its journal ECONOMIA AGRO-ALIMENTARE.

    Volume (Year): 7 (2002)
    Issue (Month): 2 ()
    Pages:

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    Handle: RePEc:fan:ecaqec:v:html10.3280/ecag2002-002005

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    Web page: http://www.francoangeli.it/riviste/sommario.asp?IDRivista=87

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    Web: http://www.francoangeli.it/riviste/Elenco_Prodotti.aspx?startCode=DC

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    Cited by:
    1. Dentoni, Domenico & Menozzi, Davide & Capelli, Maria Giacinta, 2012. "Group heterogeneity and cooperation on the geographical indication regulation: The case of the “Prosciutto di Parma” Consortium," Food Policy, Elsevier, vol. 37(3), pages 207-216.

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