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Les entreprises personnelles et familiales dans la filière viande de boucherie

Author

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  • P. Mainsant
  • J.-F. Soufflet

Abstract

[fre] La filière viande de boucherie est un bon point d'observation pour comprendre les modalités de passage d'un système artisanal à un système industriel. Il s'agit surtout d'un changement d'organisation productive, incluant, certes, des changements techniques et organ isationnels tels que la grande entreprise y deviendra sans doute le pôle central, mais aussi changement dans le système de régulation, de prix, de définition et de valorisation des produits. Dans ce changement, la position des entreprises personnelles et familiales ne peut pas s'analyser seulement en terme de résistance à l'industrie. Les EPF sont fortement déterminées dans leur forme, leur activité, par la logique du système dans lequel elles s'insèrent : élevage et ville dans le système artisanal d'hier ; élevage concentré, villes modernes avec leur périphérie, leurs formes modernes de distribution concentrée dans le système artisanal-industriel d'aujourd'hui. Même si de nombreuses voies s'ouvrent pour sauvegarder le caractère familial d'un nombre non négligeable d'entreprises de la filière, le « métier » qu'elles exerceront aura, plus ou moins profondément, changé, tout simplement parce que le monde a changé. L'atout des EPF n'est pas seulement dans la capacité de résistance ; il est aussi dans la capacité d'adaptation. [eng] The French beef and livestock production and marketing system is a very interesting case study to understand changing from an artisanal to an industrial system. It is not only a changing in the patterns of the firms ; it is also a changing of the regulation, price system, kind of products... The place of small firms cannot be analysed only as a resistance to industry. Of course, small firms may disappear as large industrial firms become more'efficient. But small firms also change, in their technics, size, activities, because the whole world is changing : farms are more concentrated, towns are different... Many opportunities are still open to them if they are able to keep closely adjusted to the system they belong to

Suggested Citation

  • P. Mainsant & J.-F. Soufflet, 1985. "Les entreprises personnelles et familiales dans la filière viande de boucherie," Économie rurale, Programme National Persée, vol. 169(1), pages 46-53.
    • Handle: RePEc:prs:recoru:ecoru_0013-0559_1985_num_169_1_3191
    DOI: 10.3406/ecoru.1985.3191
    Note: DOI:10.3406/ecoru.1985.3191
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    References listed on IDEAS

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    1. D. Coquart, 1981. "Processus d'industrialisation de la filière de la viande bovine," Économie rurale, Programme National Persée, vol. 142(1), pages 26-26.
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